The crostata is similar to a baked pie or tart in Italian history. The crostata is a rustic free-form version of an open fruit tart. However, it is not limited to sweets. The Tomato Crostata is an open pie that resembles our beloved pizza and will surely make you fall in love with its taste. Take a bite, and you’ll realize why its flaky dough and gooey cheese complete the recipe.
1 pre-made pie crust
2 tomatoes (¼-inch slices)
1 tsp salt
Alouette Garlic & Herbs Spreadable Cheese
4 oz extra-sharp Cheddar, grated
Pecorino Romano Cheese (fresh)
1 Large egg
Black pepper, to taste
1 tbsp honey
Line a rimmed baking sheet with a double layer of paper towels. Spread out tomato slices in a single layer on paper towels. Sprinkle with 1 tsp of salt and let it sit for at least 1 hr to dry it out.
Heat oven to 425°F. Pat tomatoes dry with paper towels. Meanwhile, spread garlic and herb cheese spread on the center crust while leaving a 2-inch border.
Place extra-sharp cheddar cheese on the crust, followed by the tomato slices. Gently fold the crust up around the tomatoes, making a 2-inch border. Season the tomatoes with black pepper to taste and fresh Pecorino Romano Cheese.
In a small bowl, whisk egg and 1 tsp water to become egg wash. Brush egg wash over crust. Bake the crostata for about 35 minutes or until the pastry becomes golden brown.
Drizzle with honey before serving at room temperature. You can also add basil for added flavor. Enjoy!
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