TOMATO CROSTATA WITH HONEY-THYME GLAZE

Tomato Crostata With Honey-Thyme Glaze image

Provided by Melissa Clark

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

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Ingredients

125 grams all-purpose flour (about 1 cup), more for rolling out dough
75 grams fine cornmeal (about 1/2 cup)
1/4 teaspoon fine sea salt
10 tablespoons cold unsalted butter (1 stick plus 2 tablespoons), cut into small cubes
35 grams grated extra-sharp Cheddar (about 1/2 cup)
1 1/2 pounds different-colored tomatoes, sliced 1/4-inch thick (or halved if cherry or grape tomatoes)
1 teaspoon kosher sea salt, plus a pinch
2 tablespoons cider vinegar
1 tablespoon honey
1/2 bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves
2 tablespoons olive oil
3 garlic cloves, smashed and peeled
65 grams extra-sharp Cheddar, grated (about 1 cup)
Black pepper, to taste
1 large egg
Flaky sea salt, like Maldon

Steps:

Make the crust: In a food processor, briefly pulse together flour, cornmeal and salt. Add butter and cheese and pulse until mixture forms chickpea-size pieces (3 to 5 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 dough into a ball, wrap with 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 tomato slices in a single layer. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours.
In a skillet over medium heat, combine vinegar, honey and thyme sprigs and bring to a simmer; let simmer 2 minutes, then transfer to a bowl. Wipe out skillet, then add olive oil and garlic. Cook garlic for 2 to 3 minutes, or until garlic is golden and caramelized. Remove garlic and finely chop. Reserve garlic oil.
Line a rimmed baking sheet with parchment paper. Lightly flour a work surface and rolling pin. Gently roll out dough to a 1/4-inch thickness, dusting with flour if dough is sticking. Transfer dough to baking sheet and return to fridge for another 20 minutes.
Heat oven to 425 degrees. Pat tomatoes dry with paper towels. Brush tomatoes with honey mixture (reserve the thyme sprigs). Leaving a 3-inch border, distribute cheese, garlic and half the chopped thyme leaves on center of crust. Add black pepper to taste, then layer tomatoes in an overlapping pattern, maintaining the 3-inch border. Drizzle garlic oil over tomatoes, sprinkle with remaining thyme leaves and lay the reserved whole thyme sprigs on top. Gently fold crust up around tomatoes, making a 2-inch border.
In a small bowl, whisk egg and 1 teaspoon water. Using a pastry brush, brush egg wash over crust and sprinkle top of crostata with flaky salt. Bake for about 35 minutes, until pastry is deeply golden brown. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 14 grams, Sodium 390 milligrams, Sugar 5 grams, TransFat 1 gram

Comment
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Ali hijazii

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This recipe is a great way to use up leftover tomatoes. The crust is flaky and the filling is flavorful. The honey-thyme glaze is the perfect finishing touch. I will definitely be making this again.

Lisa Grove

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This crostata was a bit too sweet for my taste. The honey-thyme glaze was overpowering. I would recommend using less honey or omitting it altogether.

ngieme tshundala

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I've made this recipe several times now and it's always a hit! The crust is flaky and the filling is flavorful. The honey-thyme glaze is the perfect finishing touch. I highly recommend this recipe.

Deessence John

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This recipe was easy to follow and the results were delicious! The crust was flaky and the filling was flavorful. The honey-thyme glaze added a touch of sweetness that was perfect. I will definitely be making this again.

Atif Mehmood

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I'm not a fan of goat cheese, so I substituted feta cheese instead. It turned out great! The crust was flaky and the filling was flavorful. The honey-thyme glaze was the perfect finishing touch. I will definitely be making this again with feta cheese

Ayitey Patrick

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This recipe is a keeper! The crust was flaky and the filling was flavorful. The honey-thyme glaze added a touch of sweetness that was perfect. I will definitely be making this again.

Sajim Islam

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I followed the recipe exactly and the results were disappointing. The crust was tough and the filling was bland. I would not recommend this recipe.

Taimoor Shah

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I made this recipe for a potluck and it was a huge success! Everyone loved it. The crust was crispy and flaky, the filling was flavorful and juicy, and the honey-thyme glaze was the perfect finishing touch. I will definitely be making this again.

Rakib Suchona

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This crostata was delicious! The tomatoes were perfectly roasted and the goat cheese added a nice tanginess. The crust was flaky and golden brown. I will definitely be making this again.

MR SYCO

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I tried this recipe last night and it was a hit with my family! The crust was flaky and buttery, the filling was flavorful and juicy, and the honey-thyme glaze added a touch of sweetness that tied everything together. I will definitely be making this

Bhaijaans

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This tomato crostata was a delightful culinary adventure. The combination of sweet tomatoes, tangy goat cheese, and savory thyme was a perfect balance of flavors. The honey-thyme glaze added a touch of sweetness that complemented the other ingredient

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