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Tomato Crostata with Parmesan Cream
Ingredients
  • 1 recipe crostata crust chilled
  • 2 C. grated Asiago cheese or Parmigiano-Reggiano
  • 1/4 C. goat cheese at room temperature
  • 1/4 C. mayonnaise
  • 1 T. fresh chives minced
  • 1 t. fresh thyme leaves
  • Freshly ground black pepper
  • 1 pound heirloom tomatoes sliced into 1/4 inch thick rounds and drained on paper towels
  • Extra-virgin olive oil for drizzling
  • Sea salt
  • 1 large egg beaten
  • 5 fresh basil leaves cut into chiffonade ribbons
  • Recipe for the Crostata Crust
  • 1 1/4 C. 6 1/4 ounces unbleached all-purpose flour
  • 1/4 C. cornmeal
  • 1/4 t. sea salt
  • 1/4 t. freshly ground black pepper
  • 1 stick 4 ounces unsalted butter (cold, cut into 1/2 inch cubes)
  • 1/4 to 1/3 cup ice water
Instructions
  1. Make the crostata crust. Add flour, cornmeal, salt and pepper to the bowl of a food processor. Pulse once or twice until the ingredients are mixed. Add the butter cubes and pulse until the butter cubes are the size of large peas. Sprinkle ice water into the mixture one tablespoon at a time, pulsing with each water addition. When large clumps form and the dough begins to hold together, transfer the dough from the processor bowl to a lightly-floured surface and form into a ball and then into a 6-inch wide disk. Refrigerate for at least 30 minutes before you roll it into a crust.
  2. For the crostata: Preheat oven to 400 degrees F and place the rack in the lower third of the oven. Line a cookie sheet with parchment paper or use a silicone mat.
  3. Slice tomatoes into 1/4 inch rounds and lay them out on a paper-towel lined cookie sheet. Cover the tomato slices with more paper towels and set the tomatoes aside. You are doing this so that the tomatoes you use to top your crostata will not release too much liquid during the baking of the crostata.
  4. To roll the crust: Flour your counter generously. Roll the chilled disk into a 14 inch wide and 1/8 inch thick round. As you are rolling the dough, turn it and flip it being sure to keep the surface on which you are rolling the dough well-floured. When you have rolled the dough into the correct size, roll it around the rolling pin and transfer the dough to the prepared baking sheet. Refrigerate the dough on the baking sheet while your prepare the filling for the crostata.
  5. To prepare the filling: Put Asiago cheese, goat cheese, mayonnaise, chives and thyme in a small bowl. Using your hands (or a wooden spoon), mix these ingredients to thoroughly combine. Season with salt and pepper. Spread this mixture on the center of the chilled crostata dough round, leaving a 1 1/2 inch border all around.
  6. Layer the tomato slices in concentric circles (overlapping slightly) on top of the cheese mixture.
  7. Fold the border of the crust up around the tomato-cheese mixture. Leave the center open.
  8. Drizzle some olive oil over the crostata and brush the dough edges of the crostata with an egg wash (beaten egg and a little water). Sprinkle some grated Asiago over the crust and over the tomatoes in the center of the crostata.
  9. Put completed crostata in a preheated oven and bake for 40 to 45 minutes until the crust is a golden brown. Check the crostata several times while cooking it to see if the crust is browning evenly. Use a spatula to lift up the edges of the crostata to inspect the bottom of the crostata.
  10. When the crostata is done and the crust is a pretty golden brown, transfer the crostata to a rack and cool for 15 minutes.
  11. Garnish wil basil, slice and serve. (This crostata can be reheated in a 350 degree F. oven for about 5 minutes.)