Tomato & Goat Cheese Crostata Recipe Ina Garten Food Network
A crostata is essentially the same thing as a galette. What is a galette you ask? Both a crostata and galette are different from their counterpart, the tart. Typically a crostata (Italian) and a galette (French) are free-formed and have rustic appeal. The dough edges are traditionally crimped up around the filling, which can be either sweet or savory, then baked to a buttery crispy finish. We.
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Drop pieces of goat cheese on top of the tomatoes and spoon the remaining oil over the tomatoes. Fold the dough up over the tomatoes and crimp the edges. (The center of the tomatoes will not be covered.) Bake for 20-25 minutes or until the dough is golden brown and crispy. Remove from the oven and transfer to a serving platter.
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Arrange the sliced tomatoes on the pastry so that they overlap, leaving a 2-inch border from the edge. Crumble on the goat cheese and sprinkle with 1 teaspoon of salt, and the black pepper. Next, turn the edge of the pastry in over the tomatoes, pleating the dough. The center of the crostata will be exposed.
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Refrigerate for 1 hour or up to 3 days. For the filling: preheat oven to 400 F. Line a baking sheet with parchment paper or a silicone baking mat. Place cherry tomatoes in large bowl. Add generous pinch of salt and let sit for 5-7 minutes to draw out excess water. Drain tomatoes of the excess liquid, return to bowl.
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Step 6. Brush the sliced tomatoes with a tablespoon of the mixture. Arrange them, slightly overlapping, on the rolled pie dough, leaving a 2-inch margin. Toss the cherry tomatoes with a tablespoon.
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Preheat the oven got 425 degrees. Unroll the pie crust on a parchment-lined sheet pan. In a bowl, whisk or beat 1 egg, goat cheese, heavy cream and the Parmigiano-Reggiano and 1/2 teaspoon of salt. Add the sliced basil and stir. Spread the cheese filling onto the pie crust, leaving a 1-inch border around the edges.
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The dough was easy to prepare using my food processor and just required a quick chill before rolling out. Then we filled the dough with goat cheese, browned leeks, and thyme, and topped it with the most gorgeous tomatoes I've ever seen. The crust was tender and flaky and the combination of the cheese against the juicy tomatoes — we moaned.
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Instructions. Preheat the oven to 400 degrees. Lightly brush both side of the baugette slices with olive oil. Place the brushed slices on a large baking sheet and cook for 7-9 minutes until the bread reaches the desired crispiness. Spread each toasted bread with 2 teaspoons of goat cheese.
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For the crostata: Line a baking sheet with two layers of paper towels. Cut the heirloom tomatoes into ½-in (1 ¼ cm) thick slices and set flat, side-by-side, over the paper towel-lined baking sheet. Sprinkle with fleur de sel or sea salt, flip over, then sprinkle the second side with salt, too. Let rest for 15 minutes.
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Spread ½ of the Goat cheese into the rolled dough, place the tomato slices, thyme, rest of the cheese, sea salt, black pepper and drizzle Extra Virgin Olive Oil all over the tomatoes. Fold the dough edges into circle creating a 2" border. Brush the edges with egg wash and sprinkle sea salt all around the edge.
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Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned.
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Arrange the tomatoes over the cheese in a pleasing pattern, overlapping slightly to fit them all in. Then drizzle 1 tsp of olive oil over the top. Sprinkle with the fresh thyme and/or basil. Fold the edges of the dough in and over the filling, pleating to make it lay nicely. Whisk together the egg and 1 tsp water.
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Drizzle garlic oil over tomatoes, sprinkle with remaining thyme leaves and lay the reserved whole thyme sprigs on top. Gently fold crust up around tomatoes, making a 2-inch border. Step 6. In a small bowl, whisk egg and 1 teaspoon water. Using a pastry brush, brush egg wash over crust and sprinkle top of crostata with flaky salt.
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Wrap in plastic and refrigerate for one hour. Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks.
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Olive oil. Salt and pepper to taste. Preheat oven to 375. For the goat cheese filling, combine goat cheese, egg, and chopped basil. Mix to combine and set aside. Slice garlic thin. Set aside. Slice the zucchini into thin rounds, around 1/8 of an inch thick. Slice the large heirloom tomato into 1/2 inch slices.
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Pulse flour and salt in the food processor, add diced, very cold butter, tossing to coat the butter cubes in the flour blend. Pop the lid back on and pulse about 15 times, or until the butter is pea-sized. As you do so, slowly pour ice water through the feed tube and stop mixing when the blend forms a ball.
