TOMATO RICOTTA CROSTATA
For the pastry
1 ½ cups all-purpose flour
2 tbsp granulated sugar
150g salted butter, cubed, cold
¼ cup very cold water
Filling & Assembly
1 large tomato, sliced
1 tsp coarse salt
1 garlic clove, finely minced
1½ tsp dried thyme
3 tbsp ricotta cheese
3 tbsp Dijon mustard
Pastry instructions
Combine flour, sugar and butter in a large mixing bowl. Add
butter, and using a pastry cutter, work the butter into the dry ingredients.
Sprinkle
the ice water over the mixture and stir just until moistened and very crumbly.
Transfer to a clean work surface and knead into a cohesive ball. Shape dough
into a disk. Using a rolling pin, roll dough into a circle about 10 inches in
diameter. Transfer the dough to a parchment-lined baking sheet and
refrigerate for about 15 minutes.
Assembling
Take dough from fridge and place the parchment paper with the
dough onto the work surface. Roll the dough, directly on the parchment paper,
into a 12-inch circle. Place the parchment and dough back on the baking
sheet. Spread Dijon mustard into the center of the dough leaving 2-3 inches
border. Cover with a thick layer of ricotta cheese. Arrange the tomato slices
on top and sprinkle with coarse salt. Fold the edges of the dough over the filling,
working your way around and creating pleats as you go, pressing gently to
seal the edges. Sprinkle thyme and garlic on top.
Chill the pie in the fridge for 15 to 20 minutes while
preheating the oven at 350oF.
Bake until the crust is golden brown, about 45 minutes. Transfer
to a cooling rack.
Serve hot.
|
Sep 18, 2018
We were invited for a late dinner today and were instructed to
arrive with empty stomachs. Unfortunately, waiting until 10pm for dinner only
results in shorter Hangry Family tempers.
Came home, checked the fridge for leftovers and found none. In the
crisper was a lone tomato and on the shelf a fresh batch of ricotta cheese and
a jar of Dijon mustard.
“When life gives you lemons...”
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