Tomato Pesto Crostata

The cornmeal in the crust makes this savory, somewhat of a pie, really special. It has a nice, crunch to it. Its a good variation of traditional crust, reminding me of that cornmeal crisp you get from the bottom of a thin pizza. 

So the crust in the recipe is a Martha, of  course, from the Pies and Tarts book, and the center is all me! I had a bunch of cherry tomatoes and couldn't find a recipe that quite fit so I just made one up! Pesto, tomatoes and cheese. Yum. You can add more cheese if you want to this recipe, more is always better. And Dubliner Cheese, similar to a sharp white cheddar, but more of a flaky texture. Its like no other cheese. Get the big block from Costco because a small one will be gone in no time. 

Don't forget to egg wash! It makes such a nice golden finish but somehow makes the crust taste amazing too. 

Not much to write today, sorry! I started a pretty much full time job at a grocery store, because I needed money to bake all this stuff! No I just need it to be an adult in general, but yes also for all the baking I do. But it is taking up so much of my time! Which is a good thing that I finally got some type of job, but now I have so much less baking time. 

Hopefully one day I'll get paid to do all this! Put my photography degree to work!

tomato pesto crostata

crust

2 cups (250g) flour

1/2 cup (85g) yellow cornmeal

1 tsp sugar

1 tsp sea salt

1/2 cup (114g) butter cold and cubed

1/2 cup (118ml) ice water

filling

2 handfuls of cherry tomatoes

1/2 cup dubliner cheese grated

1/4 cup pesto

4 garlic cloves roughly chopped

2 scallions chopped

2 tbsp olive oil

salt and pepper

1 egg yolk + splash of milk

 

Baking sheet lined with parchment paper.

crust

In a food processor, pulse flour, cornmeal, sugar and salt. Add in butter and pulse until coarse crumbs. Add in water until all looks crumbly. Form into a ball on plastic wrap, then wrap and chill for 1 hour. 

Oven 350F. 

Roll out dough on a floured surface to around 14 inches round. Place on baking sheet.

filling

Pierce the tomatoes with a fork.

Whisk pesto with olive oil. Mix in garlic, scallions and tomatoes. Season with salt and pepper. Form a mound in the middle of the crust, leaving a 1-2 inch border. Sprinkle tomatoes with cheese and fold the edges of the crust over. 

Brush edges with yolk/milk. Bake for 30-40 minutes until crust is brown and cheese is bubbly.

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