Tomato Pesto Crostada

June 29, 2011

Tomatoes! Basil! Corn(meal)!  We can’t get more summer than this, people!  This, my friends, is summer on a parchment paper-lined baking sheet.  It’s nothing less than a splendidly delightful summer tart.  And you already know how much I love my tarts.

Turns out that I also love summer.  So go to the market and get fresh tomatoes and basil and corn(meal)!  And enjoy this outside!  With a cold beverage.  As I’m doing right now.  (Instead of writing a better post, and filling it with pictures instead, making you think that it is actually a long post).  Long live the warm weather.

Tomato Pesto Crostada (adapted from Always With Butter)

For Crust:

1 1/2 cups flour

½ cup cornmeal

1 tsp. sugar

1 tsp. salt

½ cup greek yogurt

¼ cup oil

Stir together flours, sugar and salt.  Mix in the yogurt and oil until well combined.  If still crumbly, and not coming together, add water, 1 tablespoon at a time until it comes together.  Form a ball, wrap it in plastic wrap and let chill for 1 hour.

For Filling:

1 pint cherry tomatoes

¼ cup fresh prepared basil pesto

2 garlic cloves, minced

2 tbsp. olive oil

salt and pepper, to taste

½ cup grated parmesan cheese

1 tbsp. tomato paste

pinch oregano

pinch red pepper flakes

1 egg, beaten with a splash of milk

Pierce all the tomatoes with a fork.  Mix together pesto, olive oil and garlic until well combined.  Add tomatoes and toss.  Salt and pepper to taste.

To prepare:

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Roll out crust until 12-14 inches in diameter.  Move the dough to the parchment paper.  Spread the tomato paste in a circle in the center of the dough, leaving a 1 inch border.  Sprinkle with a pinch of salt, pinch of oregano and pinch of red pepper flakes.  Mound the tomato/pesto mixture onto the tomato paste.  Spread grated parmesan cheese on top.  Fold the border over the filling.  Brush the egg mixture over the folded crust.  Bake until the crust is nicely browned, 30-40 minutes.

Advertisements

4 Responses to “Tomato Pesto Crostada”

  1. Jainey Says:

    so good! can you make this again?


  2. […] for my cornbread stuffing.  I decided on cornbread stuffing, because, as you all know, I love all things corn.  But more than that, the sweet/salty combo intrigued me.  So instead of making […]


  3. […] tart recipes that I post on this blog is pretty much uncanny.  Tart this, and tart that, sweet and savory.  All I post is tarts!  I’ll let you in on a little secret, though: I don’t own a pie […]


  4. […] know, I know.  Another savory tart recipe.  It’s as if I don’t know how to cook dinner for myself until I call it a […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: