Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1/2 cup Pecorino di Garfagnina cheese, grated
- 2 large tomatoes, sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup olive oil
- Salt and pepper, to taste
Special equipment needed:
- Food processor
- Rolling pin
- 9-inch tart pan with removable bottom
Step-by-step instructions:
1. In a food processor, pulse together the flour, salt, and black pepper until combined.
2. Add the chilled and cubed butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice water and pulse until the dough comes together in a ball.
4. Flatten the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes.
5. Preheat the oven to 375°F.
6. Roll out the chilled dough on a floured surface to fit the tart pan. Press the dough into the pan and trim the edges.
7. Sprinkle the grated Pecorino di Garfagnina cheese over the bottom of the crust.
8. Arrange the sliced tomatoes on top of the cheese.
9. Sprinkle the chopped basil leaves over the tomatoes.
10. Drizzle the olive oil over the top of the crostata and season with salt and pepper.
11. Bake for 35-40 minutes or until the crust is golden brown.
12. Let the crostata cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 310
Fat: 22g
Saturated Fat: 12g
Cholesterol: 55mg
Sodium: 360mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 1g
Protein: 7g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Pecorino di Garfagnina.
- You can use any type of tomato you prefer.
Variations:
- Add sliced onions or garlic to the crostata for extra flavor.
- Top the crostata with arugula or spinach leaves before serving.
- Add cooked bacon or prosciutto to the crostata for a meaty twist.
Tips and tricks:
- Make sure the butter is chilled before adding it to the food processor to ensure a flaky crust.
- Use a sharp knife to slice the tomatoes thinly and evenly.
- Let the crostata cool for at least 10 minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Store any leftover crostata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the crostata in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the crostata on a platter with fresh basil leaves and a sprinkle of grated cheese.
Garnishes:
Garnish the crostata with fresh basil leaves or a sprinkle of chopped parsley.
Pairings:
Pair the crostata with a crisp white wine or a light red wine.
Suggested side dishes:
Serve the crostata with a side salad or roasted vegetables.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of ice water at a time until the dough comes together.
- If the crust is too wet, add a tablespoon of flour at a time until the dough is no longer sticky.
Food safety advice:
Make sure to wash your hands and all utensils before handling any food. Store any leftovers in the refrigerator and discard any food that has been left out at room temperature for more than 2 hours.
Food history:
Crostata is a traditional Italian dessert that originated in the Lombardy region. It is typically made with a sweet crust and filled with fruit or jam. This savory version of crostata is a twist on the classic recipe.
Flavor profiles:
This crostata has a buttery, flaky crust with a savory filling of Pecorino di Garfagnina cheese and sliced tomatoes. The fresh basil and olive oil add a burst of flavor to the dish.
Serving suggestions:
Serve this crostata as an appetizer or a main dish for a light lunch or dinner.
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Region: Italian