Either mix with your fingers or use a food processor to briefly pulse together flour, cornmeal and salt.Īdd butter and cheese and pulse until mixture forms chickpea-size.
#Tomato crostata plus#
Yield: Serves 6 to 8 as a side or an appetizer or 4 as a main courseġ25 grams or 1 cup all-purpose flour, plus more for rolling out doughġ0 tablespoons (2/3 cup plus 2 teaspoons cold unsalted butter, cut into small cubesĢ4 grams or 1/2 cup grated extra sharp Cheddar or Gruyere cheeseġ 1/2 pounds or 680 grams tomatoes, sliced ¼-inch thick or halved if cherry or grape tomatoesġ/2 bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leavesĦ5 grams or 1 cup extra-sharp Cheddar or Gruyere cheese gratedīegin by making the crust. You'll be pleased with what comes out of the oven, and your guests will circle the table, asking for just one more piece. The honey glaze perks up the tomatoes and the thyme adds richness. 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.Ĭornmeal and cheese make the crust flavourful and textured. It's best made in easy steps over the course of several hours. This is one of the few New York Times recipes still widely available on-line, developed by their food columnist, Melissa Clark. Divide into salad bowls with the walnuts and mustard cress divided evenly and sprinkled on top of each salad.Tomato Crostata with Honey-Thyme Glaze by Melissa Clark
Mix together thoroughly so all of the vegetables are well covered in the dressing. Once all the water is absorbed, place the courgette, sliced fennel, fennel fronds and radish into the large bowl with the dressing. To make the salad, place all ingredients, except the walnuts, on sheets of kitchen paper to absorb any excess water. Stir together, then add the olive oil slowly, stirring so the dressing becomes emulsified. To make the dressing, place the shallot, vinegar and a pinch of sea salt and pepper in a large bowl. Remove the tart from the oven and leave to cool. Sprinkle over the capers, then place the tart back in the oven for a further 20 minutes. Carefully place the sardine fillets, skin-side up, on top of the tomato sauce like a clock face. Toss the sardine fillets in a bowl with 1 tablespoon remaining olive oil, parsley and oregano. When the pastry has cooled, gently push down the puffed surface so that it is flat again and spoon on the tomato sauce. Place the baking tray on a wire rack and leave to cool to room temperature. The puff pastry will rise considerably, which is what we want as it needs to cook all the way through. Brush the pastry all over with the beaten egg, then bake in the oven (just as it is, without any filling) for 15 minutes. Cut a roughly 25cm/10in diameter circle out of the pastry sheet, then transfer it to the baking tray. Preheat the oven to 200C/180C Fan/Gas 6 and lightly dust a large baking tray with flour. Season with salt and pepper and set aside.
Reduce the heat to low and simmer for about 15 minutes, until the tomato sauce has reduced by half and is thick and syrupy. Cook for a further 2 minutes, then add the tomato passata. Cook the garlic for 30 seconds, then add the blitzed cherry tomatoes.
Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium heat and add the garlic. Using a stick blender, blitz to a smooth pulp. To make the crostata, place the cherry tomatoes in a small saucepan or bowl.
0 kommentar(er)
