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+ servings

Tomato and herb crostata

by

Derek Farwagi

No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer, Main Course
Cuisine Italian
Servings 4 slices
Calories

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.
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Keyword Crostata, Tomato