Summer cherry tomatoes are delicious straight from the vine with perhaps just a sprinkle of salt. However, this rustic crostata highlights the cherry tomatoes with help from a flakey pie crust, herbed goat cheese, and finely grated Parmigiano Reggiano. Serve the crostata as a first course or as dinner with a crisp green salad.
- Pie dough for 1 crust, homemade or storebought
- 2 cups fresh cherry tomatoes cut in half
- 4 ounces chevre goat cheese log, room temperature
- 1 teaspoon chopped fresh rosemary leaves
- 3 tablespoons heavy cream
- 1 1/2 teaspoons kosher salt, divided
- 1 cup shredded provolone cheese
- 1 egg, lightly beaten
- 1 tablespoon olive oil
- 1/4 cup finely grated Parmigiano Reggiano
- fresh basil leaves for garnish
Preheat the oven to 400 degrees. Line a large sheet pan with parchment paper.
Place the cut tomatoes into a medium bowl, sprinkling 1 teaspoon of salt over the tomatoes, stirring to combine. Set aside.
Roll out the pie dough to a 12-inch circle. Transfer the dough to the prepared sheet pan. Set aside.
Place the room temperature goat cheese into a medium bowl. Add the chopped rosemary, heavy cream and 1/2 teaspoon of salt, mixing together until the mixture is smooth and creamy. Using a spoon, transfer large dollops of the cheese to the prepared pie dough, spreading the dollops to cover the center of the dough leaving a 2-inch border around the edges. Scatter the shredded provolone over the goat cheese, maintaining the 2-inch border.
Transfer the salted tomatoes to a strainer to drain out any excess liquid. Place the drained tomatoes to cover the goat cheese, leaving the border intact. Fold over the edges of the dough so that edges encase the filling slightly, pleating as needed. Brush the folded edges with the beaten egg. Drizzle the tomatoes with olive oil.
Bake the crostata on the bottom rack of the oven for 25-30 minutes until the crust is golden brown and the tomatoes have slumped and softened. Remove from the oven, gently sprinkle the finely grated Parmigiano Reggiano over the tomatoes. Serve hot or warm with fresh basil.
Featured Market Ingredients
Carfagna’s Olive Oil
Fresh Cherry Tomatoes
Creamy Goat Cheese Log
Provolone Cheese
Fresh Rosemary and Basil
Parmigiano Reggiano