I’ve been feeling a little guilty lately — the truth is I’ve been keeping the tomatoes all to myself this summer. I slice into one and can’t stop eating. I’m not usually so much of a hoarder, it’s just that they’re sweeter than I remember. Since July, I’ve been satisfied with the no-bake, no-roast, no-mozz., nearly-naked variety… just stacked into a sandwich slathered with mayo and salt, only a little pesto, sometimes, and unapologetically thick, steaky slabs of heirlooms like these:
But I’ve decided, it’s really not fair to you… unless of course, you’ve been doing the same thing. If you are I can’t and won’t blame you. But how about we share them? They really do taste better that way. As a matter of fact, how about you sit back and I’ll make it up to you with this tomato crostata, sweet onions mixed in.
And if a super flaky crust alone isn’t enough of a sell, (which — let’s be real — it should be), what if I told you it’s also been sprinkled with fresh-grated parmesan cheese? While we’re waiting for the onions in their slow sizzle, you can play the music you like.
Most days they’re just enough, alone by themselves, fresh. But once in a while and with company and the music, the oven-baked jammy tomato is just what we need: tucked under a golden, bubbly crust, busted open and wrinkled — sweet as they are bright as they are seeping with juices that start from deep within.
for the crostata crust: adapted from this super flaky, sour cream pie crust with a really cool method by the lady who wrote CookWise over at TheKitchn.com.
- 2 scant cups flour
- 14 tablespoons (1 3/4 sticks) very cold unsalted butter chopped into 1/2″ cubes
- 1/3 cup parmesan cheese
- 3/4 cup cold sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional)
- 1 egg for wash
for the crostata filling:
- 2 tablespoons butter
- 2 medium yellow onions
- 2 cloves garlic, smashed and minced
- 1 pint cherry tomatoes
- salt and pepper to taste
- drizzle olive oil to finish
To make the crostata crust:
In a large bowl, whisk together flour, salt, and cayenne pepper if using. Sprinkle butter chunks across dry ingredients and toss to coat. Place bowl in freezer for 10 minutes to chill.
Remove from freezer and then pour out over a clean, dry countertop and using a rolling pin, flatten butter chunks against flour mixture. Regather mixture in a pile and then roll over to flatten again. Regather a third time and flatten with a rolling pin again before scraping together mixture back into the bowl and placing in the freezer for 5 minutes.
Repeat the rolling, flattening and scraping together process three more times, then place back in the freezer for 10 minutes.
After removing from the freezer for the third time, stir in parmesan cheese and then use a rubber spatula to gently fold sour cream to entire mixture. As clumps form, mold into a ball and flatten into a 1″ thick disk. If dough is too crumbly, or not moist enough to cohere, 1-2 tablespoons of milk may be added. Wrap in plastic and refrigerate for at least 1 hour.
To make the tomato-onion filling:
Melt two butter in a large sauce pan over low heat and add onion rings, stirring to coat with butter. Season with salt and allow onions to cook slowly until softened and translucent, about ten minutes, tossing occasionally.
Add cherry tomatoes, and saute an additional 3-4 minutes, or until some of the tomatoes have burst and wrinkled. Season with more salt and pepper if desired before adding garlic and cooking one more minute or until garlic becomes fragrant. Remove from heat and allow to cool.
To assemble the crostata:
Preheat oven to 425 F.
Roll out dough into a 12″ round, and pile tomato-onion mixture at the center of the dough, leaving a 1″ border of crust to fold up and over filling. Crimp dough firmly around mixture, to keep contents from leaking out while baking. Brush crust with egg wash before placing on a parchment lined baking sheet and putting in the oven.
Bake at 425 F for about ten minutes to allow crust to puff and brown before reducing temperature to 350 F for an additional 25-30 minutes to allow filling to set. Crust should be golden brown and filling should be bubbling hot. Remove from oven and cool on a wire rack. Serve warm or at room temperature.