Description
Ina Garten’s tomato & goat cheese crostata blends rustic Italian charm with French pastry techniques. Mediterranean flavors mingle with buttery, flaky crust, inviting home cooks to savor each delectable slice.
Ingredients
Scale
- 450g (1 lb) heirloom tomatoes, cored and sliced 1 cm (⅜ inch) thick
- 300g (4 cups) chopped leeks, white and light green parts (4 leeks)
- 115g (4 oz) creamy fresh goat cheese, crumbled
- 115g (¼ lb) very cold unsalted butter, diced
- 120g (1 cup) all-purpose flour
- 55g (4 tbsps) unsalted butter
- 1 egg beaten with 15 ml (1 tbsp) milk, for egg wash
- Kosher salt
- Freshly ground black pepper
- 1 tsp minced fresh thyme leaves
- Good olive oil
- Chopped fresh basil leaves
- Chopped fresh chives
Instructions
- Pastry Creation: In a food processor, blend flour and salt. Add cold butter cubes, pulsing until mixture resembles coarse crumbs. Slowly introduce ice water until dough forms. Transfer to a floured surface, shape into a disk, wrap in plastic, and refrigerate for 1 hour to relax gluten.
- Vegetable Preparation: Melt butter in a skillet over medium-high heat. Sauté leeks, thyme, and seasonings until golden and tender, approximately 8 minutes. Meanwhile, season tomato slices with salt, pepper, and olive oil to enhance their natural essence.
- Tart Assembly: Roll chilled dough into an 11-inch circular shape on a floured surface. Transfer to parchment-lined baking sheet. Distribute sautéed leeks across dough, leaving a 1½-inch border. Scatter crumbled goat cheese over vegetables, then arrange tomato slices in an artistic overlapping pattern. Fold pastry edges inward, creating a rustic pleated border. Brush with egg wash for a glossy golden finish.
- Baking and Serving: Position in a preheated 450°F oven for 25-30 minutes until crust turns rich amber. Remove, let rest briefly. Garnish with fresh herbs and a final salt sprinkle. Serve warm, cutting into inviting wedges that showcase the vibrant filling and flaky crust.
Notes
- Butter Temperature Matters: Keep butter extremely cold to achieve a flaky, tender pastry crust that crumbles perfectly when baked.
- Gluten Relaxation is Key: Chilling the dough for a full hour allows gluten to relax, preventing tough and chewy pastry texture.
- Salt Enhancement Technique: Lightly salting tomatoes beforehand draws out excess moisture, concentrating their natural sweet-tangy flavor and preventing a soggy crostata bottom.
- Herb Finishing Touch: Fresh herbs like thyme or basil sprinkled just before serving add a vibrant, aromatic dimension that elevates the entire dish’s sensory experience.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 352
- Sugar: 3g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg