I always get excited when local produce shows up in my supermarket or farmer’s stand. This is especially true in the summer months when something new and colorful is always popping up. So recently, when I spotted local Maryland heirloom tomatoes, I had to buy them even though, in the back of my mind, I knew that they still wouldn’t taste as good a summer tomatoes. We still have a bit to go before they reach their peak but they were so pretty that I couldn’t help myself.
Which brought up a dilemma, what should I make? Soup seemed a bit too wintery even though we’ve had a very chilly spring. Tomato sauce seemed like a waste as the beauty of these tomatoes would be lost. A nice salad? Maybe in August when they’ve reached perfection. I was actually thinking about stuffing them with some herbs, breadcrumbs and cheese and then roasting them to serve along with the grilled steaks that I was planning for dinner.
And, then, while searching for another dinner recipe, I turned to a page in Ina Garten’s Modern Comfort Food that showcased a stunning picture of her Tomato and Goat Cheese Crostata recipe. Coincidence? Divine intervention? You decide.
Ina described this recipe as being “reminiscent of a grilled cheese and tomato sandwich”. Grilled cheese?? Say no more….
I’ve been making Ina’s crostatas for years. I love the apple crostata, the mixed berry one and, although I have yet to try it, the rhubarb and raspberry one sounds amazing. I make them so often that I’m sure my family silently rolls their eyes each and every time they see one coming out of the oven (just before they inhale it). But who could help themselves, they’re addictive, the recipes are always foolproof and so incredibly easy.
Let me tell you, this savory version of Ina’s amazing crostata recipe was no exception. Flaky, tender, buttery, homemade dough, with savory sautéed leeks, thyme, creamy goat cheese and beautiful heirloom tomatoes (although you can easily substitute whatever tomatoes you have on hand), all layered and baked on an inverted sheet pan to assure an evenly browned and bubbly pastry. And, best of all, the short time that the tomatoes spent in the oven helped to intensify their flavor and make them taste like they will in August.
In true Ina Garten fashion, this crostata comes together quickly and delivers a big reward for a minimal amount of effort. You start by making the pastry dough, which may sound intimidating but trust me when I tell you, if you can throw a few ingredients into the bowl of a food processor and press the on button, you’re there. Then, all you do is form the dough into a ball, wrap it in plastic and refrigerate it for an hour.
While the dough chills, you sauté the leeks along with thyme, a bit of salt, and pepper.
Then slice the tomatoes and sprinkle them with olive oil.
Once the dough is ready, roll it out, spread the leeks on top, sprinkle it with goat cheese crumbles, top it off with the tomato slices and turn the pastry edges up over the tomatoes to crimp them.
Brush the pastry with a bit of egg and bake for about 25-30 minutes. That’s it!
Once the crostata is nicely browned and bubbly (is your mouth watering yet?), sprinkle it with fresh chives and basil and serve. It’s perfect for brunch, lunch or a light dinner with a nice big green salad. Or, cut into smaller pieces, it would make an amazing appetizer.
I hope that you’ll decide to give this Tomato and Goat Cheese Crostata a whirl. If you do, please let me know what you think or tag me on Instagram. I always love hearing from everyone and seeing pictures of anything that you make. And above all, thanks so much for stopping by.
Tomato And Goat Cheese Crostata
Ingredients
Pastry:
- 1 cup all-purpose flour
- ¼ lb unsalted butter, very cold and diced
- 3 tbs ice water
- kosher salt
Tart:
- 4 tbs unsalted butter
- 4 cups chopped leeks, white and green parts
- 1 tsp fresh thyme leaves, minced
- kosher salt
- freshly ground black pepper
- 1 lb heirloom tomatoes, cored and sliced ⅜ inch thick (if heirloom tomatoes are not available, you can substitute another variety of ripe tomatoes)
- extra virgin olive oil
- 4 oz creamy fresh goat cheese, crumbled
- 1 large egg beaten with 1 tablespoon milk (for egg wash)
- chopped fresh basil leaves and chives for topping (optional)
Instructions
- Place the flour and ½ teaspoon salt in the bowl of a food processor fitted with a steel blade. Pulse to combine. Add the diced butter (make sure that it's very cold). Pulse 12 to 15 times until the butter is the size of coarse crumbs. While pulsing, add all of the ice water through the feed tube. Stop pulsing just before the dough comes together.
- Place the dough on a floured work surface and form it into a disk. Wrap the dough in plastic and refrigerate for one hour.
- Preheat oven to 450 °F. Clean and chop the leeks (*see note).
- Heat 4 tablespoons butter in a large sauce pan over medium heat. Add the leeks, thyme, 1 teaspoon salt and ½ teaspoon pepper. Sauté for about 8-10 minutes, until the leeks are tender and slightly browned. Remove from heat.
- Slice the tomatoes crosswise with a serrated knife (use only the pretty center slices and reserve the rest for another use). Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle with a bit of olive oil.
- Roll the dough out on a well floured work surface to about an 11-inch circle. Place it on a sheet of parchment paper. Transfer the paper along with the dough onto an inverted sheet pan. Spread the leek mixture over the pastry, leaving a 1½-inch border. Crumble the goat cheese evenly on top. Layer the tomatoes in overlapping slices over the goat cheese. Fold the pastry edges up and over the tomatoes, crimping them lightly. Brush the pastry with the egg wash. Bake for about 25-30 minutes until brown and bubbly.
- Allow the pastry to cool on the pan for about 5 minutes. Sprinkle with fresh herbs (if using) and a bit of salt. Cut and serve warm or at room temperature.