Tomato Crostata (fresh tomato tart)
This fresh tomato tart recipe is a perfect appetizer, side dish, or light lunch. It's impressive to take to get-togethers and uses a shortcut party hack, so it's super easy!
Yield: 6
Tomato Crostata (fresh tomato tart)
This fresh tomato tart recipe is a perfect appetizer, side dish, or light lunch. It's impressive to take to get-togethers and uses a short cut party hack, so it's super easy!
Prep time: 25 MinCook time: 25 MinTotal time: 50 Min
Ingredients
- 1 pre-made pie crust, thawed
- 2 large eggs (one will be used for the egg wash)
- , 4 oz goat cheese (or fontina, Gruyèr, gouda or feta)
- ¼ cup heavy cream
- ½ cup Parmigiano-Reggiano (grated)
- Basil
- ¾ pound cherry tomatoes (about 30 tomatoes)
- Additional cheese for the top
Instructions
- Preheat the oven got 425 degrees.
- Unroll the pie crust on a parchment-lined sheet pan.
- In a bowl, whisk or beat 1 egg, goat cheese, heavy cream and the Parmigiano-Reggiano and 1/2 teaspoon of salt. Add the sliced basil and stir. Spread the cheese filling onto the pie crust, leaving a 1-inch border around the edges.
- Add the caramelized onions (if using) on top of the cheese.
- Arrange cherry tomatoes on top of the cheese. Fold dough edges over the filling to form a border, pleating the dough as you go. Brush the dough with an egg wash using the remaining egg.
- Bake on the middle rack for approximately 18-25 minutes- or until golden brown. Let cool. Garnish with additional basil if desired.
Optional Caramelized Onions
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- Kosher Salt
- Heat a large skillet over medium-low heat. Add the olive oil, onions, and a few pinches of salt. Cook slowly for about 20-30 minutes, stirring occasionally until the onions are soft and deep golden brown. Set aside. (This can be done up to 5 days before)
Notes
- Use any cheese you like.
- Brush the crust with dijon mustered for a more complex flavor.
- Add chopped garlic if desired.
© Lauren Lane