Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together.Add butter and cheese and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).In a food processor, briefly pulse together flour, cornmeal and salt.65 grams Gruyere or extra-sharp Cheddar, grated (about 1 cup).
#Tomato crostata plus
½ bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves.1 teaspoon kosher sea salt, plus a pinch.1 ½ pounds different-colored tomatoes, sliced 1/4-inch thick (or halved if cherry or grape tomatoes), preferably heirloom.35 grams grated Gruyere or extra-sharp Cheddar (about 1/2 cup).10 tablespoons cold unsalted butter (1 stick plus 2 tablespoons), cut into small cubes.125 grams all-purpose flour (about 1 cup), more for rolling out dough.I am sharing this special dish with my friends at Fiesta Friday #84 this week hosted by Steffi Ginger and Bread and Effie Food Daydreaming. I used a combination of my CSA and colorful heirloom tomatoes, used gruyere instead of cheddar, and reduced the baking time for a convection oven. This recipe was adapted from The New York Times, contributed by Melissa Clark. Perfect Vanilla Cupcakes from What Jessica Baked Next for dessert. One friend brought a yummy caesar salad to serve on the side. We enjoyed a lovely lunch while all of our kids played together. I made this pretty crostata to share with some special girlfriends whom I don’t get to see nearly often enough. The garlic oil, gruyere, and thyme added layers of wonderful flavor. The sweetness of the tomatoes was enhanced by the honey-thyme-vinegar glaze. Serves 4-6 as a main dish or 6-8 as a side.This crostata was worth every bit of effort.
Brush the eggs walk over the crust and sprinkle with salt.īake for 35 minutes until the crostata crust is a deep golden brown. Whisk together the egg and 1 teaspoon of water in a small bowl. Place the reserved thyme leaves in the center. Drizzle the tomatoes with the garlic oil and sprinkle with the remaining thyme leaves.įold the crust up around the tomatoes, creating a border. Layer the tomatoes in an overlapping patter, maintaining the border. Remove the crust from the refrigerator and distribute the cheese, garlic and half the chopped thyme over the crust, leaving a 2- to 3-inch border. Brush the tomatoes with the honey mixture, reserving the thyme springs. Pat the tomatoes dry with paper towels (don’t need to overdo it, just a quick pat). Return the crust and pan to the refrigerator for another 20 minutes. Place on a piece of parchment paper on a baking sheet. Working on a lightly floured surface, roll the crust out to about 1/4-inch thickness. Remove garlic and finely chop reserve garlic oil. Cook for 2-3 minutes, or until garlic is golden. Wipe out the skilled and add olive oil and garlic. Let simmer for 2 minutes then transfer to a bowl.
Let sit for at least 1 hour or up to 3 hours.Ĭombine vinegar, honey and thyme springs in a skillet over medium heat and bring to a simmer. Spread the tomato slices in a single layer and sprinkle with 1 teaspoon salt. Line a cooling rack or baking sheet with a double layer of paper towels.
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