Tomato Asiago Crostata

Tomato Asiago Crostata


Flour 1 1/4 Cups
Cornmeal 1/4 Cup
Salt & Pepper
Cold Cubed Unsalted Butter 1 Stick
Grated Asiago Cheese 1/4 Cup


Grated Asiago Cheese 2 Cups
Goat Cheese 1/4 Cup
Mayonnaise 1/4 Cup
Fresh Chives 1 1/2 Tablespoons
Fresh Basil 6 Leaves
Beaten Egg 1
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.

  1. 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.
  2. 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.
  3. Pre Heat oven to 400 Degrees.
  4. Slice Tomatoes into 1/4 inch slices and lay them on to paper towels and set them aside.
  5. 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
  6. Roll out the Dough to roughly a 14 inch circle and place on a parchment lined baking sheet.
  7. Spoon the Mayo mixture into the center and spread it out leaving a 1 inch border.
  8. Pat the tops of the Tomatoes dry and lay overlapping each other over the Mayo mixture.
  9. 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.
  10. Place in the oven for 40-45 minutes. Lift up the bottom with a spatula to make sure the bottom is brown.
  11. Let sit for 15 minutes before serving & garnish with the chopped Chives.




20 min


45 min



Skill Level