Three Cheese Tomato Crostata
Ingredients
- 1 1/2 cups (188 grams) all-purpose flour
- 1/2 cup (72 grams) freshly grated BelGioioso Parmesan cheese, divided
- 2 tsp. (6 grams) kosher salt, divided
- 1/2 cup (113 grams) cold unsalted butter, cut into .-inch cubes
- 1/3 cup (80 grams) ice water
- 2 1/4 lbs. (1,021 grams) assorted heirloom tomatoes (3 to 4 tomatoes), sliced 1/4 inch thick and seeded
- 1 cup (240 grams) BelGioioso Ricotta con Latte® cheese
- 2 large eggs
- 1/4 cup (6 grams) chopped fresh basil
- 1/2 tsp. fresh thyme leaves
- 1/4 tsp. ground black pepper
- 9 to 10 assorted grape tomatoes
- 1 Tbsp. (15 grams) water
- Garnish: BelGioioso Burrata “Minis”, fresh basil, fresh thyme, fresh cracked black pepper, flaked sea salt
Directions
In the work bowl of a food processor, pulse flour, 1/4 cup (36 grams) Parmesan, and 1 teaspoon (3 grams) kosher salt until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, add 1/3 cup (80 grams) ice water in a slow, steady stream just until dough comes together.
Turn out dough, and press into a flat disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Line baking sheets with paper towels. Place tomato slices on prepared pans; sprinkle with 1/2 teaspoon (1.5 grams) kosher salt. Let stand at room temperature for 30 minutes. Pat dry.
Position oven rack in bottom third of oven. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine Ricotta, 1 egg (50 grams), basil, thyme, pepper, remaining 1/2 cup (36 grams) Parmesan, and remaining 2 teaspoon (1.5 grams) kosher salt.
Roll dough into a 14-inch circle (about . inch thick). Transfer to prepared pan. Spread Ricotta mixture in a 10-inch circle in center of dough. Arrange heirloom tomatoes and snacking tomatoes on top of filling as desired. Fold crust over tomatoes, pleating as needed.
In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams).Using a pastry brush, lightly brush egg wash over crust.
Bake until crust is golden brown, 30 to 40 minutes. Let cool on pan for 10 minutes. Transfer to a serving platter. Garnish with Burrata, basil, thyme, pepper, and sea salt, if desired. Best served warm.