Savory Tomato and Pesto Crostata
A crostata is simply a freeform pie that can be filled with seasonal fruit or vegetables. Because a crostata is not baked in a pie or tart pan but on a sheet pan, the dough can take any shape. This dough is not fussy and can be made ahead of time.
Equipment
- food processor If you don't have a food processor, work the cold butter with your fingers.
Ingredients
- 246 grams unbleached, all purpose flour 1-2/3 cups flour, organic
- 1 tsp sea salt
- 141 grams cold, salted butter 10 Tablespoons
- 4-6 Tbsp Ice water
- 1 pound cherry tomatoes, cut in half organic
- 6 ounces chevre or 1 cup ricotta, room temperature I use onion & chive chevre
- 4 Tbsp Pesto, homemade or store bought
Instructions
- In a food processor, combine the flour, sea salt, and scatter 3 tablespoons of the cold butter over the flour, and process for about 20 seconds until butter is incorporated. Scatter the rest of the butter and pulse about 12 times until the butter is pea size. Slowly add the water, a little at a time, while pulsing until the dough just comes together about 15 pulses total. Be careful not to over process the dough. Turn the dough out on to a lightly floured counter, gathering and pressing the dough into a flattened, smooth, round disk about 6 inches or so in diameter. Tightly wrap the disk in plastic and place in the refrigerator for at least one hour. Dough can also be made ahead of time and left in the refrigerator for two days. Preheat the oven to 400degrees F and line a baking sheet with parchment paper. Place chevre or ricotta in a small bowl, if using chevre break up with a fork, add pesto to the cheese and mix well. Smooth the chevre and pesto out with a fork. Dust the counter withflour, unwrap the dough and place on the floured surface. Lightly sprinkle flour on top of the dough, then using a rolling pin, roll out the dough into a circle about 12 inches in diameter and transfer it to the baking sheet. Spread the cheese on top of the dough, keeping about 2 inches around the edges uncovered. Add the cherry tomatoes, cut side down, on top of the cheese, Sprinkle with sea salt and then working in one circular direction begin to fold the edges of the dough toward the center and onto the tomatoes, creating pleats as you circle around the dough in one direction. Pinch the dough together if it tears. Most of the tomatoes will be left uncovered. Let it chill, uncovered, back in the fridge for about 10 minutes Bake until the crust is golden brown for about 45 minutes (I start to check at 35 minutes) and the tomatoes are bubbling. The crostata can be eaten hot or at room temperature. Enjoy this little piece of summer!
Notes
If the dough is too firm to roll out, let it stand at room temperature for 10 minutes.