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Heirloom Tomato Crostata

Serves 6-8
Course bakegoods, Brunch, Lunch, Main Course, vegetarian
Cuisine vegetarian, wholesome
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Author Mariana McEnroe


For the Dough:

  • 2 Cups of Unbleached All-purpose flour
  • ¾ Cup Corn Meal I used Larry’s Corn Meal from Boggy Creek Farm, I highly recommend to look for a good quality Organic no GMO coarse ground cornmeal it makes a huge difference.
  • 1 teaspoon of kosher salt
  • 1 teaspoon of sugar
  • 2 sticks 1 cup unsalted butter, cold and cut into small cubes.
  • 1 tablespoon of Greek yogurt
  • ¼ to ½ cup iced water

For the Filling:

  • 4 medium size heirloom tomatoes cut into ¼ inch tomato slices from at least 2 kinds of heirloom tomatoes. I used green zebra, yellow Oaxacan, prudence, and Cherokee. Use whatever is best fresh available at your farmers market.
  • 1/2 cup cherry gold or cherry tomatoes
  • I used:
  • 1/3 cup of goat cheese.
  • 3 fresh sprigs of thyme.
  • Sea Salt freshly ground black pepper.
  • A small drizzle of Extra virgin Olive Oil.


How to make the crust:

  1. Measure all your ingredients, and place all the dry ingredients in a bowl and mix. Place bowl in the freezer. Meantime cut your cold butter, and Iced water ready to measure. Remove the bowl of dry ingredients from frezzer and add the butter. With a pastry blender incorporate the butter and flour until the mixture resembles a coarse meal, and the butter pieces are small like the size of a pea. Slowly add the cold water and carefully with your hands form a dough that just holds together. Do not work the dough.
  2. Once that the dough barely holds together cut a piece of plastic wrap and place your dough. Wrap it and shape it into a disk.
  3. Refrigerate for at least 1 hour.

When the dough is ready Preheat Oven at 400F / 205C

  1. In clean work surface, dusted with flour unwrap the dough let sit for a couple of minutes and roll the dough into a 20-22” round and about 1/8 “ thick. Once is rolled place it into a sheet pan lined with parchment paper.

Assemble the Crostata:

  1. Spread ½ of the Goat cheese into the round rolled dough leaving a 2-3" outside border. Place the tomato slices and halves, fresh thyme, rest of the goat cheese, sea salt and add a few cranks of fresh ground black pepper. Drizzle Extra Virgin Olive Oil all over the tomatoes. Fold the dough edges into the circle, creating a 2” dough border. Brush the edges with egg wash and sprinkle some sea salt all around the edge. 

  2. Bake at 400 F/ 200C for 35-45 minutes. Serve warm.