- Prep
- 30 min
- Cook
- 45 min
- Total time
- 75 min
- Yield
- 6 servings
- Difficulty
- Medium
- Calories
- 375 kcal
Quick summary
“A rustic open crostata of hand-rolled buttery pastry with parmesan cheese, filled with fresh goat cheese and cherry tomatoes seasoned with alho and olive oil. Bake at 190°C until golden and crispy edges form.”
What you need to know
- The very cold butter incorporated into the flour in a food processor ensures crispy flaky layers in the dough.
- The layer of goat cheese spread under the tomatoes absorbs moisture, preventing the base from softening in the oven.
- The parmesan cheese sprinkled over the egg-brushed edges creates a crispy, salty golden crust.
Ingredients
Main
- g All-purpose flour
- g Unsalted butter (very cold, cut into cubes)
- ml Ice water
- teaspoon Salt
- g Cherry tomatoes (mixed)
- g Fresh goat cheese (in rounds or crumbled)
- cup Fresh basil leaves
- tablespoons Extra virgin olive oil
- cloves Garlic (finely chopped)
- teaspoon Balsamic vinegar (optional)
- unit Egg (beaten, for brushing)
- tablespoons Grated Parmesan cheese
Instructions
Principal
- Prepare the dough: In a food processor, combine the flour and salt. Add the cold cubed butter and pulse until a coarse meal forms. Add the ice water, one tablespoon at a time, pulsing until the dough begins to come together. Do not overwork.
- Form the dough: Remove the dough from the processor, form a disc, wrap in plastic film, and refrigerate for at least 30 minutes. This cooling is crucial for a crispy dough. This process ensures that the butter remains solid, resulting in perfect flakes.
- Prepare the filling: Wash and dry the cherry tomatoes well. In a bowl, mix the tomatoes with the olive oil, minced garlic, salt, and black pepper. If desired, add balsamic vinegar. Reserve so that the flavors incorporate while the dough cools.
- Open the dough: Pré-aqueça o forno a 190°C (375°F). On a lightly floured surface, roll out the dough disk into a circle of approximately 30-35 cm in diameter. Carefully transfer the dough to a baking sheet lined with parchment paper.
- Assemble the crostata: Spread the goat cheese over the dough, leaving a border of about 5 cm free. Distribute the seasoned cherry tomatoes over the cheese. Fold the edges of the dough over the filling, creating a rustic look.
- Bake: Brush the edges of the dough with the beaten egg and sprinkle with grated parmesan cheese. Bake in a preheated oven for 40-45 minutes, or until the crust is golden and crispy, and the tomatoes are soft and lightly caramelized.
- Finish: Remove the crostata from the oven and let it cool for a few minutes in the pan before transferring to a wire rack. Finish with fresh basil leaves before serving. Basil adds a final aromatic touch that elevates the dish.
Chef's tips
- Let the dough wrapped in plastic wrap rest in the refrigerator for 30 minutes to relax the gluten before rolling out.
- Keep 5 cm of free border around the dough to fold easily over the rustic tomato filling.
- Distribute the fresh basil leaves only when removing the crostata from the oven so as not to burn the herbs.
Variations
- Add 1 tablespoon of reduced balsamic vinegar over the warm tomatoes right out of the oven.
- Add chopped kalamata olives and toasted pine nuts along with the goat cheese to the filling.
- Spread a spoonful of basil pesto over the base of the dough before placing the goat cheese.
Substitutions
- Fresh goat cheese can be replaced with crumbled feta, seasoned fresh ricotta, or boursin.
- The mixed cherry tomatoes can be replaced with Italian tomatoes cut into slices and well dried.
- The parmesan cheese on the crust can be substituted with pecorino romano or aged canastra cheese, grated.
How to store
Conserve em vasilha fechada na geladeira por até 3 dias. Reaqueça no forno médio a 180°C por cerca de 10 minutos para recuperar a textura estaladiça da massa folhada; evite o micro-ondas.
Can it be frozen?
Freeze the assembled raw crostata on a baking sheet for 2 hours and wrap in plastic film for up to 60 days. To bake, place directly frozen in the oven at 190°C, adding 12 minutes to the total time.
What to serve with
Pairs perfectly with arugula green salad with mustard vinaigrette, cold gazpacho soup, and a glass of dry rosé wine.
Frequently asked questions
How to prevent the crostata from leaking the tomato liquid onto the baking sheet?
Pat the halved cherry tomatoes dry with paper towels before seasoning and fold the dough edges over, overlapping the pleats firmly, brushing with egg to seal the seams well.
Can the dough be made by hand without a food processor?
Yes, rub the cold cubed butter into the flour with your fingertips until a coarse meal forms, then add the ice water gradually, mixing only until it comes together into a homogeneous ball.
What is the difference between a crostata and a traditional quiche?
The crostata (or galette) is baked freely on a flat baking sheet without a high-rimmed mold and does not take the liquid custard filling typical of quiches.
Why should fresh basil be added only after baking?
The strong heat of 190°C burns and darkens the tender basil leaves in minutes; adding it when leaving the oven keeps the vibrant green color and fresh aroma intact.
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