Recipes › Heirloom Tomato › Heirloom Tomato and Ricotta Crostata
Heirloom Tomato and Ricotta Crostata
A free-form savory tart with a flaky, olive oil-enriched crust filled with herbed ricotta and blanketed with overlapping heirloom tomato slices in multiple colors. This rustic galette is as good for brunch as it is for dinner, and it photographs like a professional cookbook cover. Summer in a single crust.
Heirloom Tomato is usually ready May to June. More heirloom tomato recipes, or see what to sow this month where you are.
Ingredients
- 2 lbs mixed heirloom tomatoes, sliced 1/4-inch thick, salted and drained on paper towels for 20 minutes
- 1½ cups all-purpose flour
- 4 tbsp olive oil, divided
- 4 tbsp cold water
- 1 cup whole milk ricotta
- ½ cup Parmesan cheese, grated
- 1 large egg, divided: yolk for filling, beaten whole for egg wash
- 2 cloves garlic, minced
- ¼ cup fresh basil, torn, plus more for garnish
- 1 tsp salt
- ½ tsp flaky sea salt, for topping
Contains: cereals gluten, eggs, milk.
Method
- Make crust: mix flour and 1/2 tsp salt. Add 3 tbsp olive oil and mix until crumbly. Add cold water 1 tbsp at a time until dough just comes together. Form a disc, wrap, and chill 20 minutes.About 25 min
- Mix ricotta, Parmesan, egg yolk, garlic, basil, salt, and remaining olive oil until smooth.About 3 min
- Preheat oven to 400°F. Roll dough on parchment to a 13-inch round. Transfer to a baking sheet. Spread ricotta over the center, leaving a 2-inch border.About 8 min
- Arrange drained tomato slices over ricotta in overlapping circles, mixing colors. Fold edges of crust up and over the filling, pleating as needed. Brush crust with beaten egg.About 8 min
- Bake for 35 to 40 minutes until crust is golden and tomatoes are bubbling. Garnish with fresh basil and flaky salt. Cool 10 minutes before slicing.About 40 min
Tips
- Salting and draining the tomato slices is essential — excess moisture makes the bottom soggy
- The olive oil crust is more forgiving than butter pastry — don't worry about overworking it
- Serve warm rather than hot for the best slice
Ring the changes
- Add pesto under the ricotta layer for extra herbal depth
- Swap ricotta for a thin layer of tapenade for a more assertive, Provençal flavor
Keeping it
Best eaten day of baking. Store covered at room temperature for 1 day, or refrigerate for up to 2 days. Reheat in a 350°F oven for 10 minutes.
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