Tomato Crostata with Honey-Thyme Glaze by Melissa Clark
This is one of the few New York Times recipes still widely available on-line, developed by their food columnist, Melissa Clark. It's best made in easy steps over the course of several hours. For best results, the dough should be chilled thoroughly and the tomatoes should sit for a few hours, sprinkled with salt to allow for the release the maximum amount of liquid.
Cornmeal and cheese make the crust flavourful and textured. The honey glaze perks up the tomatoes and the thyme adds richness. You'll be pleased with what comes out of the oven, and your guests will circle the table, asking for just one more piece.
Here are more Appetizer options.
Yield: Serves 6 to 8 as a side or an appetizer or 4 as a main course
Ingredients:
For the crust:
125 grams or 1 cup all-purpose flour, plus more for rolling out dough
75 grams or 1/2 cup fine cornmeal
1/4 teaspoon fine sea salt or table salt
10 tablespoons (2/3 cup plus 2 teaspoons) cold unsalted butter, cut into small cubes
24 grams or 1/2 cup grated extra sharp Cheddar or Gruyere cheese
Up to 6 tablespoons ice water
For the filling:
1 1/2 pounds or 680 grams tomatoes, sliced 1/4-inch thick or halved if cherry or grape tomatoes
1 teaspoon kosher sea salt, plus a pinch
2 tablespoon cider vinegar
1 tablespoon honey
1/2 bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves
2 tablespoon olive oil
3 garlic cloves, smashed and peeled
65 grams or 1 cup extra-sharp Cheddar or Gruyere cheese grated
Black pepper to taste
1 large egg
Coarse or flaky sea salt
Method
Begin by making the crust. Either mix with your fingers or use a food processor to briefly pulse together flour, cornmeal and salt.
Add butter and cheese and pulse until mixture forms chickpea-size [3 to 4 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 the dough into a ball, wrap with wax paper or 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 the tomato slices in a single layer. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours. It's much better to let them sit the full amount of time.
In a skillet over medium heat, combine the vinegar, honey and thyme sprigs and bring to a simmer. Let simmer 2 minutes, then transfer a bowl.
Wipe out the skillet, then add the olive oil and garlic. Cook the garlic for 2 to 3 minutes, or until it's golden and caramelized. Remove the garlic and chop finely. Keep the garlic oil.
Line a rimmed baking sheet with parchment paper. Lightly flour a work surface and a rolling pin. Gently roll out the dough to a 1/4-inch thickness, dusting it with flour if the dough is sticking. Transfer the dough to a baking sheet and return it to the fridge for another 20 minutes.
Heat the oven to 425 degrees. Pat the tomatoes dry with paper towels. Reserve the thyme sprigs and brush the tomatoes with the honey mixture.
Leaving a 3-inch border, distribute the cheese, garlic and half the chopped thyme leaves on centre of the crust. Sprinkle on black pepper to taste, then layer the tomatoes in an overlapping pattern, maintaining the border.
Drizzle the garlic oil over the tomatoes. Sprinkle them with the chopped thyme leaves and lay the reserved whole thyme sprigs on top. Gently fold the crust up around tomatoes, make a 2-inch boarder.
In a small bowl, whisk the egg and 1 teaspoon water. Using a pastry brush, brush the egg wash over crust and sprinkle the top of crostata with flaky or coarse salt.
Bake for about 35 minutes, until the pastry is deeply golden brown. Serve warm or at room temperature.
This is one of the few New York Times recipes still widely available on-line, developed by their food columnist, Melissa Clark. It's best made in easy steps over the course of several hours. For best results, the dough should be chilled thoroughly and the tomatoes should sit for a few hours, sprinkled with salt to allow for the release the maximum amount of liquid.
Cornmeal and cheese make the crust flavourful and textured. The honey glaze perks up the tomatoes and the thyme adds richness. You'll be pleased with what comes out of the oven, and your guests will circle the table, asking for just one more piece.
Here are more Appetizer options.
Yield: Serves 6 to 8 as a side or an appetizer or 4 as a main course
Ingredients:
For the crust:
125 grams or 1 cup all-purpose flour, plus more for rolling out dough
75 grams or 1/2 cup fine cornmeal
1/4 teaspoon fine sea salt or table salt
10 tablespoons (2/3 cup plus 2 teaspoons) cold unsalted butter, cut into small cubes
24 grams or 1/2 cup grated extra sharp Cheddar or Gruyere cheese
Up to 6 tablespoons ice water
For the filling:
1 1/2 pounds or 680 grams tomatoes, sliced 1/4-inch thick or halved if cherry or grape tomatoes
1 teaspoon kosher sea salt, plus a pinch
2 tablespoon cider vinegar
1 tablespoon honey
1/2 bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves
2 tablespoon olive oil
3 garlic cloves, smashed and peeled
65 grams or 1 cup extra-sharp Cheddar or Gruyere cheese grated
Black pepper to taste
1 large egg
Coarse or flaky sea salt
Method
Begin by making the crust. Either mix with your fingers or use a food processor to briefly pulse together flour, cornmeal and salt.
Add butter and cheese and pulse until mixture forms chickpea-size [3 to 4 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 the dough into a ball, wrap with wax paper or 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 the tomato slices in a single layer. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours. It's much better to let them sit the full amount of time.
In a skillet over medium heat, combine the vinegar, honey and thyme sprigs and bring to a simmer. Let simmer 2 minutes, then transfer a bowl.
Wipe out the skillet, then add the olive oil and garlic. Cook the garlic for 2 to 3 minutes, or until it's golden and caramelized. Remove the garlic and chop finely. Keep the garlic oil.
Line a rimmed baking sheet with parchment paper. Lightly flour a work surface and a rolling pin. Gently roll out the dough to a 1/4-inch thickness, dusting it with flour if the dough is sticking. Transfer the dough to a baking sheet and return it to the fridge for another 20 minutes.
Heat the oven to 425 degrees. Pat the tomatoes dry with paper towels. Reserve the thyme sprigs and brush the tomatoes with the honey mixture.
Leaving a 3-inch border, distribute the cheese, garlic and half the chopped thyme leaves on centre of the crust. Sprinkle on black pepper to taste, then layer the tomatoes in an overlapping pattern, maintaining the border.
Drizzle the garlic oil over the tomatoes. Sprinkle them with the chopped thyme leaves and lay the reserved whole thyme sprigs on top. Gently fold the crust up around tomatoes, make a 2-inch boarder.
In a small bowl, whisk the egg and 1 teaspoon water. Using a pastry brush, brush the egg wash over crust and sprinkle the top of crostata with flaky or coarse salt.
Bake for about 35 minutes, until the pastry is deeply golden brown. Serve warm or at room temperature.