Ina Garten Tomato & Goat Cheese Crostata is made with heirloom tomatoes, creamy fresh goat cheese, leeks, unsalted butter, and all-purpose flour. This delicious Tomato & Goat Cheese Crostata recipe creates a tasty and elegant dish that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.
This Tomato & Goat Cheese Crostata Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
For the Pastry:
- 120g (1 cup) all-purpose flour
- Kosher salt
- 115g (¼ pound) very cold unsalted butter, diced
- 45ml (3 tablespoons) ice water
For the Tart:
- 55g (4 tablespoons) unsalted butter
- 300g (4 cups) chopped leeks, white and light green parts, spun-dried (4 leeks)
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 450g (1 pound) heirloom tomatoes, cored and sliced 1cm (⅜ inch) thick
- Good olive oil
- 115g (4 ounces) creamy fresh goat cheese, crumbled
- 1 egg beaten with 15ml (1 tablespoon) milk, for egg wash
- Chopped fresh basil leaves and chives
How To Make Tomato & Goat Cheese Crostata?
- Prepare the Pastry: Place the flour and ½ teaspoon salt in a food processor bowl, pulse to combine. Add the diced butter, toss to coat with flour, then pulse 12 to 15 times until butter is pea-sized. With the processor running, add the ice water all at once, pulse until just combined. Turn the dough onto a floured board, form into a disk, wrap in plastic, and refrigerate for 1 hour.
- Cook the Leeks: Preheat the oven to 230°C (450°F). Heat 55g butter in a large sauté pan over medium to medium-high heat. Add leeks, thyme, 1 teaspoon salt, and ½ teaspoon pepper, sauté for 8 minutes until tender and starting to brown. Set aside. Place tomatoes on a plate, sprinkle with salt and pepper, drizzle with olive oil, and set aside.
- Assemble the Crostata: Roll the dough on a floured board to an 28cm (11-inch) circle. Place it on parchment paper. Transfer to an inverted sheet pan. Spread leeks on pastry, leaving a 4cm (1½-inch) border. Crumble goat cheese on top, arrange tomatoes overlapping. Fold edges of pastry over tomatoes, crimping to lie flat. Brush with egg wash. Bake for 25 to 30 minutes until pastry is browned. Cool on the pan for 5 minutes, sprinkle with fresh herbs and salt, cut into wedges, and serve warm.
Recipe Tips:
- Keep Ingredients Cold: Ensure your butter is very cold when making the pastry. This helps create a flaky texture in the crust. Chill the butter in the freezer for about 15 minutes before using.
- Use a Food Processor: For the pastry, a food processor makes it easier to achieve the right texture. Pulse the butter and flour until the mixture resembles coarse crumbs before adding the ice water.
- Preheat the Oven: Make sure your oven is fully preheated to 450°F (230°C) before baking the crostata. A hot oven helps the pastry to become crisp and golden brown.
- Avoid Overlapping Tomatoes Too Much: While arranging the tomato slices, avoid overlapping them excessively as they will shrink during baking. Arrange them in a single layer for a better texture.
- Let it Cool Before Serving: Allow the crostata to cool on the pan for about 5 minutes before cutting. This helps the filling set and makes it easier to slice without falling apart.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Tomato & Goat Cheese Crostata cool to room temperature. Once cooled, cover it with plastic wrap or foil and store it in the refrigerator. It will stay fresh for up to 3 days.
- Freeze: If you want to freeze the crostata, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 1 month.
- Reheat: Preheat your oven to 350°F (175°C). Place the crostata on a baking sheet and cover it loosely with aluminum foil to prevent over-browning. Heat for about 10 minutes or until warmed through.
Nutrition Facts
Serving Size: 1 crostata slice (1/6 of the recipe)
- Calories: 330
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 320mg
- Potassium: 290mg
- Total Carbohydrate: 30g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 7g
Try More Ina Garten Recipe:
Ina Garten Tomato & Goat Cheese Crostata
Description
Ina Garten Tomato & Goat Cheese Crostata is made with heirloom tomatoes, creamy fresh goat cheese, leeks, unsalted butter, and all-purpose flour. This delicious Tomato & Goat Cheese Crostata recipe creates a tasty and elegant dish that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.
Ingredients
For the Pastry:
For the Tart:
Instructions
- Prepare the Pastry: Place the flour and ½ teaspoon salt in a food processor bowl, pulse to combine. Add the diced butter, toss to coat with flour, then pulse 12 to 15 times until butter is pea-sized. With the processor running, add the ice water all at once, pulse until just combined. Turn the dough onto a floured board, form into a disk, wrap in plastic, and refrigerate for 1 hour.
- Cook the Leeks: Preheat the oven to 230°C (450°F). Heat 55g butter in a large sauté pan over medium to medium-high heat. Add leeks, thyme, 1 teaspoon salt, and ½ teaspoon pepper, sauté for 8 minutes until tender and starting to brown. Set aside. Place tomatoes on a plate, sprinkle with salt and pepper, drizzle with olive oil, and set aside.
- Assemble the Crostata: Roll the dough on a floured board to an 28cm (11-inch) circle. Place it on parchment paper. Transfer to an inverted sheet pan. Spread leeks on pastry, leaving a 4cm (1½-inch) border. Crumble goat cheese on top, arrange tomatoes overlapping. Fold edges of pastry over tomatoes, crimping to lie flat. Brush with egg wash. Bake for 25 to 30 minutes until pastry is browned. Cool on the pan for 5 minutes, sprinkle with fresh herbs and salt, cut into wedges, and serve warm.
Notes
- Keep Ingredients Cold: Ensure your butter is very cold when making the pastry. This helps create a flaky texture in the crust. Chill the butter in the freezer for about 15 minutes before using.
- Use a Food Processor: For the pastry, a food processor makes it easier to achieve the right texture. Pulse the butter and flour until the mixture resembles coarse crumbs before adding the ice water.
- Preheat the Oven: Make sure your oven is fully preheated to 450°F (230°C) before baking the crostata. A hot oven helps the pastry to become crisp and golden brown.
- Avoid Overlapping Tomatoes Too Much: While arranging the tomato slices, avoid overlapping them excessively as they will shrink during baking. Arrange them in a single layer for a better texture.
- Let it Cool Before Serving: Allow the crostata to cool on the pan for about 5 minutes before cutting. This helps the filling set and makes it easier to slice without falling apart.
Ina Garten Tomato & Goat Cheese Crostata