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)
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.
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 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.
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.