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–+ servings

Summer Harvest Crostata

With an abundance of little Sun Gold tomatoes on the vines, this adapted savory Ina Garten recipe is a must to make!
5 from 1 vote
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Course: Lunch, Main
Cuisine: Italian
Keyword: Crostata, Italian, rustic, savory, Summer
Servings: 4

Ingredients

Crust

  • 1 c all-purpose flour
  • 1/4 t Kosher salt
  • 1/2 c COLD butter (1 stick)
  • 3 T ICE water

Leeks

  • 4 c leeks, half moon cut dark green leaves and roots cut off of about 2 leeks- slice in half lengthwise and cut- RINSE and pat dry
  • 4 T butter
  • 1/2 t Kosher salt
  • 1/2 t freshly ground black pepper
  • 2 t fresh thyme leaves

Tomatoes

  • 1/2 pound cherry type tomatoes
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Other Ingredients

  • 4 oz crumbled goat cheese
  • fresh basil leaves-torn or chiffonade to place on crostata AFTER baking

Egg Wash

  • 1 egg yolk, reserve egg white
  • pinch of Kosher salt
  • 1 T heavy cream( can sub milk or water)

Instructions

Crust

  • Whisk together the flour and salt.
  • Grate 1/4 of the stick of butter over the flour at a time. Toss it with the flour and repeat this process until the whole stick is used.
  • Rub the flour into the butter with your fingers, cut it in with a pastry blender, or use a food processor.
  • Drizzle the ICE water over the flour/butter mixture. Stir with a wooden spoon until mixture begins to come together.
  • Place mixture onto a lightly floured surface and form it into a disc shape. Wrap in plastic wrap and refrigerate for at least an hour.

Tomatoes

  • Rinse off tomatoes and place onto a clean dish towel. Fold towel over tomatoes and gently roll in a circular motion to dry them off.
  • Place tomatoes on a plate. Drizzle with olive oil and a sprinkling of sea salt. Grind some black pepper over them and stir/roll around to coat. Set aside.

Leeks

  • Cut off the section contaning dark green leaves as well as the root ends.
  • Slice them in half lengthwise, then place cut sides down. Slice again into half moon sections. Place in a bowl of cool water and swish around to remove any dirt residue or place in a colander and rinse with the spray hose. A salad spinner would be a great way to rinse them off too, if you have one. Pat them dry with paper towels to remove excess moisture before cooking.
  • Melt butter in a large skillet over MEDIUM heat.
  • Add in the 4 cups of sliced leeks along with the salt, pepper and thyme leaves. Saute, stirring often, for about 7-8 minutes until softened. Remove from the stove and to a dish to stop them from cooking further. Set aside.

Crust Part 2

  • About 15 minutes before you remove pie crust dough from fridge, PREHEAT THE OVEN TO 45O°F. On a floured surface, roll COLD dough into an 11" diameter. Dust top surface with a little flour and either roll dough up onto the floured rolling pin or fold gently into quarter sections to remove from rolling surface.
  • Center dough onto the parchment paper. Place parchment paper onto an upside-down rimmed baking sheet.
  • Whisk reserved egg white ( from egg used in egg wash) until frothy. Brush onto pie crust BEFORE adding toppings. ~ optional step

Layering Toppings

  • Spread cooked leeks evenly onto crust leaving a 1-1/2" border. This would make the leeks into an 8" circle. Yeah math!
  • Crumble the goat cheese over the leeks followed by the tomatoes.
  • Fold/crimp the edges of the crust up and slightly over the filling.
  • Brush edges of crust with egg wash.
  • Bake on upper middle rack at 450°F for 25-30 minutes.
  • Allow to cool for at least 5 minutes before slicing. Top with ripped basil leaves or chiffonade while cooling.
  • Cut into slices to serve. Leftovers may be refrigerated and reheated. I used my air fryer/toast settings.