Receita Solta

Summer Crostata: Roasted Tomatoes, Goat Cheese, and Fresh Basil

A rustic savory pie, perfect for sunny afternoons and light dinners.

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Equipe Receita Solta

Summer Crostata: Roasted Tomatoes, Goat Cheese, and Fresh Basil
Prep Time30 min
Cook Time45 min
Servings6 servings
DifficultyMedium
Calories375 kcal

Resumo para quem tem pressa

"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."

Explore the art of summer cooking with this aromatic crostata. A crispy dough wraps juicy tomatoes, creamy goat cheese, and fresh basil, ideal for a casual banquet.

O Que Você Precisa Saber

- 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

Ingredients for the Summer Crostata

  • 250 g All-purpose flour
  • 150 g Unsalted butter (very cold, cut into cubes)
  • 60-80 ml Ice water
  • 1 teaspoon Salt

Filling and Finishing Ingredients

  • 400 g Cherry tomatoes (mixed)
  • 150 g Fresh goat cheese (in rounds or crumbled)
  • 1/2 cup Fresh basil leaves
  • 2 tablespoons Extra virgin olive oil
  • 2 cloves Garlic (finely chopped)
  • 1 teaspoon Balsamic vinegar (optional)
  • a taste Salt and freshly ground black pepper

Finishing your Crostata

  • 1 unit Egg (beaten, for brushing)
  • 2 tablespoons Grated Parmesan cheese

Instructions

Detailed Preparation Method

1

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.

2

Forme a massa: Retire a massa do processador, forme um disco, envolva em plástico filme e leve à geladeira por, no mínimo, 30 minutos. Este resfriamento é crucial para uma massa crocante. Este processo garante que a manteiga permaneça sólida, resultando em flocos perfeitos.

3

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.

4

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. Transfira a massa cuidadosamente para uma assadeira forrada com papel manteiga.

5

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.

6

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.

7

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.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Summer Crostata: Roasted Tomatoes, Goat Cheese, and Fresh Basil com perfeição.

COMPRAR INGREDIENTES

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Chef 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

Store in a closed container in the refrigerator for up to 3 days. Reheat in a medium oven at 180°C for about 10 minutes to recover the crispy texture of the puff pastry; avoid the microwave.

Can You Freeze It?

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.

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.

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.

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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