Description
Ina Garten’s tomato and goat cheese crostata blends rustic Italian flavors with elegant simplicity. Herbed pastry cradles ripe summer tomatoes and creamy goat cheese, creating a delightful Mediterranean-inspired tart you’ll savor slice by slice.
Ingredients
Scale
Main Ingredients:
- 450g (1 pound) heirloom tomatoes, cored and sliced 1cm (⅜ inch) thick
- 300g (4 cups) chopped leeks, white and light green parts, spun-dried (4 leeks)
- 115g (4 ounces) creamy fresh goat cheese, crumbled
- 120g (1 cup) all-purpose flour
Butter and Dairy:
- 115g (¼ pound) very cold unsalted butter, diced
- 55g (4 tablespoons) unsalted butter
- 1 egg beaten with 15ml (1 tablespoon) milk, for egg wash
Seasonings and Herbs:
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon minced fresh thyme leaves
- Good olive oil
- Chopped fresh basil leaves and chives
Instructions
- Craft the pastry foundation by combining flour and salt in a food processor. Gently incorporate cold butter cubes, pulsing until the mixture resembles coarse pebbles. Stream ice water into the processor, mixing until the dough just coheres. Transfer the delicate mixture onto a lightly dusted surface, shape into a compact disk, encase in plastic wrap, and chill for 60 minutes to relax the gluten.
- Prepare the vegetable base by melting of butter in a spacious skillet over medium-high temperature. Introduce sliced leeks, fresh thyme, and seasonings, sautéing for approximately 8 minutes until the vegetables become tender and develop golden edges. Simultaneously, arrange tomato slices on a separate plate, seasoning with salt, pepper, and a drizzle of olive oil to enhance their natural flavors.
- Construct the rustic tart by rolling the chilled dough into a generous 11-inch (28-centimeter) circular shape on a flour-dusted surface. Carefully transfer the delicate pastry onto parchment paper atop an inverted baking sheet. Distribute the sautéed leeks across the dough, maintaining a 1½-inch (4-centimeter) perimeter. Crumble tangy goat cheese over the vegetables, then artfully arrange the seasoned tomatoes in an overlapping pattern. Gently fold the pastry edges inward, creating a rustic pleated border. Brush the exterior with egg wash to ensure a golden, glossy finish. Bake in a preheated 450°F (230°C) oven for 25-30 minutes until the crust achieves a rich, amber color. Allow the crostata to rest briefly, garnish with fresh herbs and a final sprinkle of salt, then slice and serve while still warm.
Notes
- Freeze butter chunks to create ultra-flaky pastry layers that melt in your mouth.
- Pulse ingredients quickly in the food processor to prevent overworking the dough and maintain a tender crust.
- Crank your oven temperature high to guarantee a crispy, golden-brown exterior that looks bakery-perfect.
- Spread tomato slices carefully in a single layer to maximize caramelization and prevent soggy results.
- Rest the crostata briefly after baking so filling stabilizes and slicing becomes effortless.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 crostata slice (1/6 of the recipe)
- Calories: 330
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg