Makes 1 or 4 9-inch open-face tarts.
An Italian crostata (galette in French) is an open-faced tart made primarily of fruit, and is perfect for tomatoes, which are technically a fruit. Roll out the pastry, add the filling, and fold the edges of the dough so that you can see a lot of fruit in the middle. Add the egg yolk and 1 teaspoon of vinegar or lemon juice to the dough in the food processor and mix to soften the dough and make it easier to roll. After making the dough, shape it into a flat disc and let it rest in the refrigerator for 30 minutes. Roll it between two pieces of parchment paper, peel off the top paper, slide the bottom onto the baking sheet and add the filling. Tomatoes have a high water content, so before using them, slice them, place them on a rimmed baking sheet lined with paper towels, and sprinkle them lightly with salt on both sides. Place in the refrigerator for at least 15 minutes to draw out some of the juice. Do this while the dough is resting so it’s ready at the same time. To seal the bottom of the rolled out dough, brush it with whole grain mustard or regular Dijon mustard, and sprinkle with bread crumbs or dry bread crumbs to catch tomato juices as it bakes. Drizzle lightly with olive oil and add generous amounts of fresh herbs by hand, then fold the edges of the dough to create a 2-inch frame around the concentric rows of tomatoes. Brush the dough with olive oil until golden brown. When heirloom tomato season is over, send them out in all their glory with this delicious and beautiful crostata.
1 1/4
cup flour
1/4
baking powder teaspoon
1/4
teaspoon of salt
1
teaspoon of sugar
6
tablespoon cold unsalted butter, cut into 1/2-inch cubes
1
egg yolk
1
1 teaspoon distilled white vinegar or apple cider vinegar or lemon juice
2 1/2
tablespoons of ice water, or more if needed
extra flour (for sprinkling)
1. In a food processor, combine flour, baking powder, salt, and sugar. Pulse to blend them. Add the butter and pulse again until the mixture resembles coarse crumbs.
2. Combine egg yolks, vinegar or lemon juice, and ice water in a bowl and mix with a fork. Sprinkle liquid over flour mixture. Pulse again until the dough forms large clumps. Avoid clumping together to form a ball. Add water, 1 teaspoon at a time, as needed.
3. Place the loaf on a lightly floured surface. Score them with a bench scraper or blunt knife until the mixture comes together to form a dough. Knead lightly and form into a 4-inch flat disc. Wrap in foil and refrigerate for at least 30 minutes or up to overnight.
3
Medium-ripe tomatoes (mixed colors), cored and sliced
salt and pepper taste
2
tablespoon whole grain Dijon mustard or regular Dijon mustard
2
tbsp breadcrumbs or other dry breadcrumbs
3
1 tablespoon chopped fresh herbs (parsley, oregano, thyme, basil, or a mixture thereof)
1
1 teaspoon olive oil
Olive oil (for furikake)
1. Line a rimmed baking sheet with paper towels. Prepare a rimless baking sheet and two sheets of parchment paper.
2. Place tomatoes on a baking sheet lined with paper towels. Sprinkle salt lightly on both sides. Refrigerate for 15 minutes.
3. Set oven to 400 degrees.
4. Place a sheet of parchment paper on the counter. Dust lightly with flour. Place the dough in the center and dust lightly with flour. Roll the dough between the sheets, turning frequently, to form an 11-inch circle. Flip the two sheets as you roll so the rounds roll evenly. Carefully peel off the top sheet. Slide the bottom sheet onto a rimless baking sheet.
5. Spread the mustard over the dough in a 9-inch diameter circle. Sprinkle with breadcrumbs or bread crumbs and 1 tablespoon herbs. Pat tomatoes dry with paper towels. Place them on top of the panko so that they overlap tightly. Drizzle with 1 teaspoon olive oil, 1 tablespoon herbs, and a generous pinch of pepper.
6. Fold the edge of the dough over the tomatoes. Create a border around the edges rather than covering the tomatoes. Use your fingers to brush the edges of the pastry with olive oil.
7. Transfer the tart to the oven. Bake for 45 minutes or until the dough is nicely browned. Let cool on the baking sheet for 5 minutes. Drizzle sparingly with olive oil and remaining 1 tablespoon herbs. Cut the tart into wedges.
pastry
filling
Cheryl Julian
Makes 1 or 4 9-inch open-face tarts.
An Italian crostata (galette in French) is an open-faced tart made primarily of fruit, and is perfect for tomatoes, which are technically a fruit. Roll out the pastry, add the filling, and fold the edges of the dough so that you can see a lot of fruit in the middle. Add the egg yolk and 1 teaspoon of vinegar or lemon juice to the dough in the food processor and mix to soften the dough and make it easier to roll. After making the dough, shape it into a flat disc and let it rest in the refrigerator for 30 minutes. Roll it between two pieces of parchment paper, peel off the top paper, slide the bottom onto the baking sheet and add the filling. Tomatoes have a high water content, so before using them, slice them, place them on a rimmed baking sheet lined with paper towels, and sprinkle them lightly with salt on both sides. Place in the refrigerator for at least 15 minutes to draw out some of the juice. Do this while the dough is resting so it’s ready at the same time. To seal the bottom of the rolled out dough, brush it with whole grain mustard or regular Dijon mustard, and sprinkle with bread crumbs or dry bread crumbs to catch tomato juices as it bakes. Drizzle lightly with olive oil and add generous amounts of fresh herbs by hand, then fold the edges of the dough to create a 2-inch frame around the concentric rows of tomatoes. Brush the dough with olive oil until golden brown. When heirloom tomato season is over, send them out in all their glory with this delicious and beautiful crostata.
pastry
1 1/4 | cup flour |
1/4 | baking powder teaspoon |
1/4 | teaspoon of salt |
1 | teaspoon of sugar |
6 | tablespoon cold unsalted butter, cut into 1/2-inch cubes |
1 | egg yolk |
1 | 1 teaspoon distilled white vinegar or apple cider vinegar or lemon juice |
2 1/2 | tablespoons of ice water, or more if needed |
extra flour (for sprinkling) |
1. In a food processor, combine flour, baking powder, salt, and sugar. Pulse to blend them. Add the butter and pulse again until the mixture resembles coarse crumbs.
2. Combine egg yolks, vinegar or lemon juice, and ice water in a bowl and mix with a fork. Sprinkle liquid over flour mixture. Pulse again until the dough forms large clumps. Avoid clumping together to form a ball. Add water, 1 teaspoon at a time, as needed.
3. Place the loaf on a lightly floured surface. Score them with a bench scraper or blunt knife until the mixture comes together to form a dough. Knead lightly and form into a 4-inch flat disk. Wrap in foil and refrigerate for at least 30 minutes or up to overnight.
filling
3 | Medium-ripe tomatoes (mixed colors), cored and sliced |
salt and pepper taste | |
2 | tablespoon whole grain Dijon mustard or regular Dijon mustard |
2 | tbsp breadcrumbs or other dry breadcrumbs |
3 | 1 tablespoon chopped fresh herbs (parsley, oregano, thyme, basil, or a mixture thereof) |
1 | 1 teaspoon olive oil |
Olive oil (for furikake) |
1. Line a rimmed baking sheet with paper towels. Prepare a rimless baking sheet and two sheets of parchment paper.
2. Place tomatoes on a baking sheet lined with paper towels. Sprinkle salt lightly on both sides. Refrigerate for 15 minutes.
3. Set oven to 400 degrees.
4. Place a sheet of parchment paper on the counter. Dust lightly with flour. Place the dough in the center and dust lightly with flour. Roll the dough between the sheets, turning frequently, to form an 11-inch circle. Flip the two sheets as you roll so the rounds roll evenly. Carefully peel off the top sheet. Slide the bottom sheet onto a rimless baking sheet.
5. Spread the mustard over the dough in a 9-inch diameter circle. Sprinkle with breadcrumbs or bread crumbs and 1 tablespoon herbs. Pat tomatoes dry with paper towels. Place them on top of the panko so that they overlap tightly. Drizzle with 1 teaspoon olive oil, 1 tablespoon herbs, and a generous pinch of pepper.
6. Fold the edge of the dough over the tomatoes. Create a border around the edges rather than covering the tomatoes. Use your fingers to brush the edges of the pastry with olive oil.
7. Transfer the tart to the oven. Bake for 45 minutes or until the dough is nicely browned. Let cool on the baking sheet for 5 minutes. Drizzle sparingly with olive oil and remaining 1 tablespoon herbs. Cut the tart into wedges.