Tomato Asiago Crostata
|Flour||1 1/4 Cups|
|Salt & Pepper|
|Cold Cubed Unsalted Butter||1 Stick|
|Grated Asiago Cheese||1/4 Cup|
|Grated Asiago Cheese||2 Cups|
|Goat Cheese||1/4 Cup|
|Fresh Chives||1 1/2 Tablespoons|
|Fresh Basil||6 Leaves|
|Heirloom Tomatoes||1 lb|
I can’t quite let summer go yet, this has all the flavors I love and the cornmeal in the crust adds a great texture.
Make sure the Butter is really cold, I cube mine and then put it in the freezer.
- Make the Dough by adding the Flour, Cornmeal & Asiago Cheese, whiz these together then with the motor running add the Cold Butter one cube at a time, then finish with ice cold water a Tablespoon at a time until the Dough comes together.
- Flatten Dough into a disc and wrap in plastic wrap and place in the fridge for at least 30 minutes, I made mine the night before.
- Pre Heat oven to 400 Degrees.
- Slice Tomatoes into 1/4 inch slices and lay them on to paper towels and set them aside.
- Prepare the filling by mixing together the Mayonnaise, Goat Cheese and Asiago Cheese. Chop the Basil and to the Mayo mixture, season with Salt And Pepper
- Roll out the Dough to roughly a 14 inch circle and place on a parchment lined baking sheet.
- Spoon the Mayo mixture into the center and spread it out leaving a 1 inch border.
- Pat the tops of the Tomatoes dry and lay overlapping each other over the Mayo mixture.
- Fold up the borders leaving the middle open, drizzle some Olive Oil over the Crostata and brush the Pastry with the Egg mixed with a little water. You can sprinkle a little more Asiago over the Crostata.
- Place in the oven for 40-45 minutes. Lift up the bottom with a spatula to make sure the bottom is brown.
- Let sit for 15 minutes before serving & garnish with the chopped Chives.