Giant Cracker with Cream Cheese Filling

Ingredients:

• 2 cups premium flour + extra for work
• 2 tablespoons of sugar
• 1 tbsp baking powder
• 1/4 teaspoon of baking soda
• 10 tablespoons chilled unsalted butter, diced
• 2 tablespoons of vegetable oil
• 1 egg white, beaten
• 450 gr. yellow cheddar, grated
• 2 packages of 220g cream cheese
• 0.5 tbsp. grated parmesan
• 0.5 tsp paprika
• A pinch of cayenne pepper
• Carrot and celery sticks, for serving
• Special equipment: fluted tart pan, diameter 22 cm, wooden skewer, length 30 cm.

Preparation:

1. Preheat oven to 200°C.
2. In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda, and 0.5 teaspoon of salt and pulse until evenly distributed. Add 8 tablespoons of butter and vegetable oil and pulse until fine crumbs form. Add 0.5 cups of cold water and pulse until the dough comes together.
3. Dust a piece of parchment paper with flour. Place the dough on the parchment paper and roll it out into a 0.3 cm thick circle. Invert a 22 cm fluted tart pan and use it to cut out a circle of dough. Transfer the parchment paper and circle to a baking sheet.
4. Dust another piece of parchment with flour, gather up the remaining dough, roll it out, and cut out another ribbed circle. Transfer the parchment and dough to another baking sheet.
5. Melt the remaining 2 tablespoons butter in a small bowl in the microwave in 30-second intervals. Brush each piece of dough with butter. Using the flat end of a wooden skewer, poke holes all over the circle. Sprinkle each circle with salt.
6. Bake for 10 minutes, then brush the dough with egg white. Continue baking until the crackers are crisp and the edges are golden brown, another 5-10 minutes. Let cool completely on the baking sheet, about 20 minutes.
7. Meanwhile, in a medium saucepan, combine the cheddar, cream cheese, Parmesan, paprika, and cayenne pepper. Cook over medium heat, stirring frequently, until the cheese melts and the mixture turns smooth and orange, 5-7 minutes.
8. Transfer the sauce to a bowl and let cool at room temperature, about 20 minutes.
9. Place one cracker on a serving platter. Spread cheese sauce on top (the layer should be about 2 cm thick). Place a second cracker on top and smooth the edges of the cheese down the sides with your finger or an offset spatula.
10. Refrigerate until the filling is completely set, about 1 hour. Slice and serve cold with carrot sticks and celery.