Tomato Crostata (fresh tomato tart)
Today I’m sharing a recipe that’s going to make your taste buds dance – the Tomato Crostata, also known as a fresh tomato tart. This dish is the perfect way to celebrate the juicy goodness of ripe tomatoes, and I promise, it’s as easy as pie. Well, easier, because it's a crostata!
What’s a Crostata?
Before we dive into this easy crostata recipe, let’s clear up a common question: What exactly is a crostata? An Italian crostata is a rustic, open-faced tart that’s incredibly versatile. It can be sweet or savory, making it perfect for any meal or occasion. In this case, we’re going savory with fresh tomatoes, cheese, and herbs. I love this dish because it can be served as a side dish, appetizer, or along a green salad for a light lunch or dinner!
Difference in Crostata, Tart, and Galette
You might be wondering about the difference in crostata, tart, and galette. A crostata is Italian and tends to have a rustic look with a free-form crust. A tart is more refined, usually baked in a tart pan with straight sides. A galette, which is French, is interchangeable to a crostata. All three are delicious, but today, we’re sticking with the Italian crostata for its simplicity and charm.
How to Store a Crostata
I prefer to serve the crostata the day it’s made. I don’t mind making it a few hours early and serving it at room tempersture. But if you have leftovers, here is how to store a crostata. Let the crostata cool completely, then cover it loosely with aluminum foil or plastic wrap and store it in the refrigerator. It will keep well for up to three days. You can reheat it in a 350°F oven for about 10 minutes or enjoy it room temperature – it’s delicious either way!
Ina’s Crostata Inspiration
If you’re a fan of Ina Garten, you’ll know she has a knack for turning simple ingredients into extraordinary dishes. While this recipe isn’t directly from Ina’s crostata collection, it’s certainly inspired by her love for rustic, flavorful cooking. Her influence is a reminder that good food doesn’t have to be complicated – it just needs to be made with love.
FAQ
Q: Can I use different cheeses in this crostata?
A: Absolutely! Feel free to experiment with your favorite cheeses. Feta, goat cheese, gruyere, fontina, or even a sharp cheddar would work beautifully.
Q: Can I make the dough ahead of time or use store-bought dough?
A: I almost always use store bought dough, but if making your own you can prepare the dough up to two days in advance. Just keep it wrapped in plastic wrap and stored in the refrigerator.
Q: Can I freeze the crostata?
A: You can freeze the baked crostata. Wrap it tightly in aluminum foil and place it in a freezer bag. It will keep for up to two months. Reheat in a 350°F oven until warmed through.
I hope you enjoy making and eating this delicious dish. If you try it out, leave a comment below and let me know how it turned out. Happy cooking!
Tomato Crostata (fresh tomato tart)
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.
- 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.
