Tuesday, August 12, 2014

Tomato-Zucchini Crostata


My Mother made this first and I just happened to stop in at the end of dinner and steal a bite. It was love at first taste! The original recipe called for using goat cheese, but we have substituted cheddar for a cost saving measure, but I am sure that the original version is just as scrumptious. If you are curious about the origin of this, it can be found here.

Make dough a day ahead or refrigerate at least 2 hours to firm up before rolling it out. Serves 4-6.


Pastry:
2 cups flour
Pinch salt
1 T. chopped thyme
1 ½ sticks butter, chilled and cut into cubes
About cup cold water

Crostata:
1 ½  T. olive oil
1 small onion, thinly sliced
1 small zucchini, sliced into long strips, about ½” thick
1 small yellow summer squash, sliced into long strips, about ½” thick
1 clove garlic, thinly sliced
¼  cup pesto
4 ripe tomatoes, thinly sliced, about 10 ounces
3 ounces sharp cheddar cheese, shredded
Fresh basil leaves, thinly sliced


Using a food processor, mix the flour and salt and thyme. Add the butter and pulse the dough about 15 times or until the butter is the consistency of coarse cornmeal. With the motor running add only enough cold water until the dough begins to pull away from the sides of the bowl. Remove and form into a ball and wrap in foil. Refrigerate for at least 2 hours or overnight.


In a medium skillet, heat the oil over moderate heat. Sauté the onion and zucchini and summer squash slices and sprinkle with the garlic and salt and pepper. Cook 4 minutes on each side. Let cool.

Working on a well-floured surface, roll out the dough into a circle about 15 inches across. Place on a parchment lined baking sheet.

Rub the bottom of the pastry with the pesto. Arrange the squash slices in a circle with the thinnest part of the squash facing in, closest to the center. Leave a 1 to 2 inch border around the outside of the pastry with no filling. Top with the tomatoes slices, cheese, and basil. Drape the pastry into the center. Chill for at least 30 minutes. 

Preheat the oven to 425 degrees. 
Bake on the middle shelf for around 25 to 30 minutes, or until the pastry is golden brown and the cheese is bubbling.

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