Crostata Tart Recipe

Italian Tomato Crostata (aka Galette): Freeform Tart

WEBFeb 24, 2024 · Too much filling makes a mushy crostata. The crust of a crostata is fairly thin and will burn quicker than a pie crust. Since all …

1. Preheat oven to 425° F. Slice the tomatoes fairly thickly and lay out flat on paper towels. Sprinkle the tomatoes with kosher salt and let them sit for 15-20 minutes to draw out the water and concentrate the tomato flavor.
2. In a stand mixer with a paddle attachment combine the flour, baking powder, sugar, baking soda and salt. Blend until dry ingredients are combined. Now over the bowl of the stand mixer, cut the cold buter into small pieces and let them drop into the bowl. Blend the butter and dry ingredients until the mixture looks like pea-sized bits of butter.
3. Whisk together the sour cream and water so that it is the consistency of buttermilk (add more water if yogurt is really thick, but be careful not to get it too wet). Fold the sour cream mixture into the flour/butter mixture and form into a 5-inch round. The dough will be sticky.
4. Place some parchment paper on the countertop and sprinkle with cornmeal. Knead the 5” dough ball 6-8 times, place on the parchment paper and roll out with a rolling pin to a 13-inch round. Dust the rolling pin with flour when it starts to stick to the dough. When finished rolling out, sprinkle about a 9-inch circle of the dough with remaining cornmeal, leaving out about 1 1/2 inches around the outside edges. This is to keep the tomato filling from getting too soggy. Transfer the parchment paper with the dough onto a sheet pan.

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Peach Crostata (Easy Peach Tart) Fifteen Spatulas

WEBMay 17, 2022 · Discard the pits. Toss the peaches in a big mixing bowl with the brown sugar, cinnamon, spiced rum, vanilla extract, …

1. Preheat the oven to 400 degrees F.
2. Cut the peaches into quarters, then cut the quarters into quarters, for a total of 16 slices per peach.
3. Toss the peaches in a big mixing bowl with the brown sugar, cinnamon, spiced rum, vanilla extract, lemon juice, and flour. Set this mixture aside.
4. Roll the pie crust out into a big circle, about 12 inches in diameter. Don’t worry if it’s not a perfect circle.

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