Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.Ĭut the tomatoes crosswise with a serrated knife. Bake for 25 to 30 minutes, until the pastry is nicely browned. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Turn a sheet pan upside down and transfer the paper to the inverted pan. On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Wrap in plastic and refrigerate for one hour. Turn the dough out onto a well-floured board and form it into a disk. Pulse to combine, stopping just before the dough forms a ball. While pulsing, add the ice water all at once through the feed tube. Pulse 12 to 15 times, until the butter is the size of peas. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Let it cool for 10 minutes and transfer with care to a serving plate.For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Bake the crostata for about 35 to 40 minutes until you get a perfectly golden-brown crust on all sides.Meanwhile, heat the oven to 350Fº/180✬ (medium). Drizzle the tomatoes with olive oil and take them to the fridge for 15 minutes. Sometimes friends ask me if I really cook all the things I post on Ciao Chow Linda. Caramelized Onion & Heirloom Tomato Crostata with Feta Cheese & Arugula. Carefully transfer crostata with parchment paper to the baking tray. Recipes for crostata (an Italian, open-faced pie or tart) date at least as far.Fold the crust to the inside making a 2” in the border. Season the tomatoes with salt and pepper. The center of the crostata will be exposed. Next, turn the edge of the pastry in over the tomatoes, pleating the dough. Crumble on the goat cheese and sprinkle with 1 teaspoon of salt, and the black pepper. Spread the cheese and basil leaves over the onion layer, arrange the tomatoes on top in an overlapping pattern. Arrange the sliced tomatoes on the pastry so that they overlap, leaving a 2-inch border from the edge.
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