This crostata was worth every bit of effort. The crust was perfectly flaky. The sweetness of the tomatoes was enhanced by the honey-thyme-vinegar glaze. The garlic oil, gruyere, and thyme added layers of wonderful flavor. Delicious!
I made this pretty crostata to share with some special girlfriends whom I don’t get to see nearly often enough. We enjoyed a lovely lunch while all of our kids played together. One friend brought a yummy caesar salad to serve on the side. Perfect Vanilla Cupcakes from What Jessica Baked Next for dessert. It was a great time for all. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. 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.
Yield: 6 servings
For the Crust:
- 125 grams all-purpose flour (about 1 cup), more for rolling out dough
- 75 grams fine cornmeal (about 1/2 cup)
- ¼ teaspoon fine sea salt
- 10 tablespoons cold unsalted butter (1 stick plus 2 tablespoons), cut into small cubes
- 35 grams grated Gruyere or extra-sharp Cheddar (about 1/2 cup)
For the Filling:
- 1 ½ pounds different-colored tomatoes, sliced 1/4-inch thick (or halved if cherry or grape tomatoes), preferably heirloom
- 1 teaspoon kosher sea salt, plus a pinch
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- ½ bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons olive oil
- 3 garlic cloves, smashed and peeled
- 65 grams Gruyere or extra-sharp Cheddar, grated (about 1 cup)
- freshly ground black pepper, to taste
- 1 large egg
- flaky sea salt, like Maldon
To Make the Crust:
- In a food processor, briefly pulse together flour, cornmeal and salt.
- Add butter and cheese and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).
- Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together.
- Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours. (I refrigerated it overnight.)
To Make the Filling:
- Meanwhile, line a rimmed baking sheet with a double layer of paper towels. Spread out tomato slices in a single layer. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours.
- In a skillet over medium heat, combine vinegar, honey and thyme sprigs and bring to a simmer; let simmer 2 minutes, then transfer to a bowl.
- Wipe out skillet, then add olive oil and garlic. Cook garlic for 2 to 3 minutes, or until garlic is golden and caramelized.
- Remove garlic and finely chop. Reserve garlic oil.
To Finish the Crostata:
- Line a rimmed baking sheet with parchment paper. Lightly flour a work surface and rolling pin. (*Alternatively, roll out the dough onto a piece of parchment paper large enough to line a rimmed baking sheet.*) Gently roll out dough to a 1/4-inch thickness, dusting with flour if dough is sticking. Transfer dough to baking sheet and return to fridge for another 20 minutes. (longer than 20 minutes is okay)
- Heat oven to 425 degrees. Pat tomatoes dry with paper towels. Brush tomatoes with honey mixture.
- Leaving a 3-inch border, distribute the garlic, then the cheese, followed by half the chopped thyme leaves on center of crust.
- Add black pepper to taste, then layer tomatoes in an overlapping pattern, maintaining the 3-inch border.
- Drizzle garlic oil over tomatoes, sprinkle with remaining thyme leaves.
- Gently fold crust up around tomatoes, making a 2-inch border.
- In a small bowl, whisk egg and 1 teaspoon water. Using a pastry brush, brush egg wash over crust and sprinkle top of crostata with flaky salt.
- Bake for about 25 minutes on convection, or up to 35 minutes in a standard oven, until pastry is deeply golden brown. Serve warm or at room temperature.
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