Friday, August 30, 2013

Tomato and Thyme Crostata


Oh I just couldn't let August slip by without sharing this lovely crostata - yes I do realize the main ingredient is tomatoes - yet again - but it's SO delicious and we have HUNDREDS to go! The crust is scrumptious, with half a cup of freshly grated Parmesan and fresh thyme, it's beautifully crispy. This is like a rather sophisticated pizza, its a perfect light supper with a salad from the garden and nice chilled bottle of of something light and white! 




Tomato and Thyme Crostata
adapted from a recipe in The New York Times

For the Crust.

1 cup all purpose flour
1/4 cup cornmeal
Pinch of salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan
10 tablespoons unsalted butter, diced
1 tablespoon fresh thyme leaves
4-6 tablespoons Ice cold water

For the Tart.

4-6 tomatoes, varying shape and color
3 cloves garlic
2 tablespoons olive oil
fresh thyme
4 oz feta cheese

Heat the oven to 425F

To make the crust combine the flour, cornmeal, salt, black pepper and thyme leaves in the bowl of a food processor.  Pulse a couple times to combine.

Add the butter, pulse until the mixture forms pea sized pieces.  Add the iced water, one tablespoon at a time until the dough just holds together.

Wrap in plastic wrap and place in the fridge for at least an hour.

Place the two garlic cloves in a small pan with the olive oil.  Heat for about 3-4 minutes until the garlic is golden.  Remove from heat. Remove the garlic from the oil and finely chop.

Roll out the pastry, crimp the edge. Brush some of the olive oil over the base, arrange the tomatoes in a pretty pattern over the top sprinkle over the thyme and pour over the rest of the oil. Place in the oven and bake for 25 minutes.  Remove, sprinkle over the feta cheese and return to the oven. Bake for a further 10-15 minutes.

Remove from the oven, sprinkle over a little more fresh thyme and serve.


17 comments:

  1. I love these flavors, I feel like it would be a party in my mouth, and so easy to make. Great recipe.

    ReplyDelete
  2. Oh Mary! How utterly beautiful your Crostata is. I'm so glad you included thyme in this recipe. Although I adore tomatoes with basil, there are so many other herbs that marry well with them and thyme is indeed one of them!!!

    Thank you so much for sharing...I only wish I could have a nibble or two:)

    ReplyDelete
  3. This savory tart looks scrumptious, Mary. I love all the summery flavors you used - I can't get enough tomatoes and feta this time of year!

    ReplyDelete
  4. Oh, your crostata looks wonderful, and I love that you used both green and red tomatoes! I love green tomatoes but they are hard to get unless you have your own garden. :)

    ReplyDelete
  5. I'm loving the tomato recipes. Keep them coming!

    ReplyDelete
  6. OMG, I want to try that crust right now Mary! Gorgeous!

    ReplyDelete
  7. Me encanta su crostata se ve muy rico con tomates,saludos y abrazos

    ReplyDelete
  8. Fantastic!
    I bet it would be just as good with eggplant instead of tomatoes.

    ReplyDelete
  9. Listen here.....you make me look like a wimp when it comes to cooking...Gosh girl...you are good!!

    ReplyDelete
  10. I adore these flavors!Happy autumn,dear Mary!

    ReplyDelete
  11. All I need to do is pull up a chair and open a bottle of wine because this would be perfect.

    ReplyDelete
  12. Your crostata looks so mouth watering good! The cornmeal and thyme are such a nice touch.

    ReplyDelete
  13. What a gorgeous showcase for the tomatoes thanks for sharing; will try this :)

    ReplyDelete
  14. Oh boy Mary, that looks fabulous! What a lovely tart!

    ReplyDelete
  15. Oh my does this look incredibly delicious! Thanks for sharing this lovely looking crostata!

    ReplyDelete
  16. Oooh, that crust looks flaky and buttery. I'm making this tonight! xo

    ReplyDelete

Thanks for dropping in, I'd love to hear from you so do leave a comment!