Prep 10 min cook 30 min
Here is a dish that shouts “summer” on a plate.
Ripe juicy tomatoes with the aromas of thyme and oregano enveloped in a melt-in- your mouth pastry is hard to beat.
Make this recipe with any ripe tomatoes that are not too juicy otherwise the pastry will get soggy. Make sure you slightly salt the tomatoes to extract the juices and cover top and bottom with kitchen towel to dry them.
I have used Roma tomatoes in this recipe because they are flavourful but not too moist so they are quicker to dry.
With ready made pastry it is a cinch to make and is great as an appetizer, a pick-me-up snack or a light lunch with salad. It looks terrific too.
Tomato and herb crostata
by
Derek Farwagi
Ingredients
- 1 ready made pie crust (thawed if frozen )
- 3-4 medium roma tomatoes
- ¾ cup grated parmesan cheese
- 1 tspn dried thyme
- 1 tspn dried oregano
- 1 beaten egg
- 2 tspn olive oil (divided)
- Salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Slice tomatoes ¼-inch thick, season both sides with satlt, pepper and herbs and place between two sheets of paper towel to draw out moisture.
- Lay the pie crust dough on oiled parchment paper in a baking tray.
- Brush the bottom of the pie dough with olive oil and sprinkle with ½ cup parmesan cheese. ( Keep a 1/4 cup for the topping).
- Place tomato slices on the pie crust in an overlaping circular pattern until crostata is covered. Allow a two inch wide margin of pastry around the tomatoes. Fold the edges over to form the crust.
- Brush the crust with beaten egg and sprinkle with remaining parmesan cheese. Bake until the crust is golden brown and the tomatoes are bubbly, about 30 minutes
- Serve hot or room temperature.
For other recipes that use the “crostata” technique of folding pastry and leaving the center bare, visit Spanakopita “Crostata Style” and Apple Crostata.
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