This divinely savory Three-Cheese Tomato Crostata made with BelGioioso® Parmesan Cheese is topped with seasonal tomatoes, soft and creamy BelGioioso® Ricotta con Latte®, an herbaceous hit of basil and thyme, and BelGioioso® Burrata. Seasoning the tomatoes beforehand releases some of their liquid, which is essential to getting them to caramelize and ensures that the bottom of the crust stays nice and flaky.
Three-Cheese Tomato Crostata
Ingredients
- 1½ cups (188 grams) all-purpose flour
- ½ cup (72 grams) freshly grated BelGioioso® Parmesan Cheese, divided
- 2 teaspoons (6 grams) kosher salt, divided
- ½ cup (113 grams) cold unsalted butter, cut into ½-inch cubes
- ⅓ cup (80 grams) ice water
- 2¼ pounds (1,021 grams) assorted heirloom tomatoes (3 to 4 tomatoes), sliced ¼ inch thick and seeded
- 1 cup (240 grams) BelGioioso® Ricotta con Latte®
- 2 large eggs (100 grams), room temperature and divided
- ¼ cup (6 grams) chopped fresh basil
- ½ teaspoon fresh thyme leaves
- ¼ teaspoon ground black pepper
- 9 to 10 assorted grape tomatoes (90 to 100 grams), halved
- 1 tablespoon (15 grams) water
- Garnish: BelGioioso® Burrata “Minis” , fresh basil, fresh thyme, fresh cracked black pepper, flaked sea salt
Instructions
- In the work bowl of a food processor, pulse flour, ¼ cup (36 grams) Parmesan, and 1 teaspoon (3 grams) kosher salt until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, add ⅓ cup (80 grams) ice water in a slow, steady stream just until dough comes together.
- Turn out dough, and press into a flat disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- Line baking sheets with paper towels. Place tomato slices on prepared pans; sprinkle with ½ teaspoon (1.5 grams) kosher salt. Let stand at room temperature for 30 minutes. Pat dry.
- Position oven rack in bottom third of oven. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ricotta, 1 egg (50 grams), basil, thyme, pepper, remaining ¼ cup (36 grams) Parmesan, and remaining ½ teaspoon (1.5 grams) kosher salt.
- Roll dough into a 14-inch circle (about ¼ inch thick). Transfer to prepared pan. Spread ricotta mixture in a 10-inch circle in center of dough. Arrange heirloom tomatoes and snacking tomatoes on top of filling as desired. Fold crust over tomatoes, pleating as needed.
- In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Using a pastry brush, lightly brush egg wash over crust.
- Bake until crust is golden brown, 30 to 40 minutes. Let cool on pan for 10 minutes. Transfer to a serving platter. Garnish with burrata, basil, thyme, pepper, and sea salt, if desired. Best served warm.
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Note: Find BelGioioso® products in your area by searching their product locator page: https://www.belgioioso.com/product-locator/
This was really good, especially the crust. My changes: half the tomatoes was plenty. I added a layer of sautéed leeks, shallots and garlic and garnished with grated mozzarella. Will definitely be making this again.