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
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.