TOMATO CROSTATA WITH HONEY-THYME GLAZE

Tomato Crostata With Honey-Thyme Glaze image

Provided by Melissa Clark

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

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Ingredients

125 grams all-purpose flour (about 1 cup), more for rolling out dough
75 grams fine cornmeal (about 1/2 cup)
1/4 teaspoon fine sea salt
10 tablespoons cold unsalted butter (1 stick plus 2 tablespoons), cut into small cubes
35 grams grated extra-sharp Cheddar (about 1/2 cup)
1 1/2 pounds different-colored tomatoes, sliced 1/4-inch thick (or halved if cherry or grape tomatoes)
1 teaspoon kosher sea salt, plus a pinch
2 tablespoons cider vinegar
1 tablespoon honey
1/2 bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves
2 tablespoons olive oil
3 garlic cloves, smashed and peeled
65 grams extra-sharp Cheddar, grated (about 1 cup)
Black pepper, to taste
1 large egg
Flaky sea salt, like Maldon

Steps:

Make the crust: In a food processor, briefly pulse together flour, cornmeal and salt. Add butter and cheese and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours.
Meanwhile, line a rimmed baking sheet with a double layer of paper towels. Spread out tomato slices in a single layer. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours.
In a skillet over medium heat, combine vinegar, honey and thyme sprigs and bring to a simmer; let simmer 2 minutes, then transfer to a bowl. Wipe out skillet, then add olive oil and garlic. Cook garlic for 2 to 3 minutes, or until garlic is golden and caramelized. Remove garlic and finely chop. Reserve garlic oil.
Line a rimmed baking sheet with parchment paper. Lightly flour a work surface and rolling pin. Gently roll out dough to a 1/4-inch thickness, dusting with flour if dough is sticking. Transfer dough to baking sheet and return to fridge for another 20 minutes.
Heat oven to 425 degrees. Pat tomatoes dry with paper towels. Brush tomatoes with honey mixture (reserve the thyme sprigs). Leaving a 3-inch border, distribute cheese, garlic and half the chopped thyme leaves on center of crust. Add black pepper to taste, then layer tomatoes in an overlapping pattern, maintaining the 3-inch border. Drizzle garlic oil over tomatoes, sprinkle with remaining thyme leaves and lay the reserved whole thyme sprigs on top. Gently fold crust up around tomatoes, making a 2-inch border.
In a small bowl, whisk egg and 1 teaspoon water. Using a pastry brush, brush egg wash over crust and sprinkle top of crostata with flaky salt. Bake for about 35 minutes, until pastry is deeply golden brown. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 14 grams, Sodium 390 milligrams, Sugar 5 grams, TransFat 1 gram

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Brenda Warn

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Overall, I thought this crostata was just okay.

Ammad Jawad

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The filling was a bit too runny for my taste.

Isabella White

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I found the crust to be a bit too thick for my taste.

Asad gill

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This crostata is a bit time-consuming to make, but it's worth the effort.

Nassazi Mariah

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I love the combination of sweet and savory flavors in this crostata.

Zameer Chandio

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This crostata is a great way to use up fresh tomatoes from the garden.

Kyle Miller

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The honey-thyme glaze is the perfect finishing touch for this crostata.

vvladut

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This crostata is perfect for a summer picnic or potluck.

ShadowLineInput

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I've made this crostata several times and it's always a hit. The crust is flaky and the filling is flavorful.

Mikya Moss

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This is one of my favorite recipes. It's so easy to make and always turns out delicious.

Md Shariful

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I made this crostata gluten-free by using a gluten-free pie crust mix. It turned out great!

Nadeem ali Khan

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I added some crumbled goat cheese to the filling and it was heavenly. This crostata is definitely going on my regular rotation.

Bd md Yasin

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This crostata is the perfect summer dish. It's light and refreshing, and the flavors of the tomatoes really shine through.

Micah Sanchez

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I love the simplicity of this dish. It's made with just a few fresh ingredients, but the flavors are amazing.

Jessica Toler

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This recipe is a keeper! I've made it several times now and it always turns out perfectly. The crust is flaky and buttery, and the filling is bursting with juicy tomatoes.