This Rustic Manchego and Heirloom Tomato Crostata is delicious and perfectly picnic-worthy. It’s made with a buttery, flaky cornmeal-thyme crust and drizzled with garlic-infused olive oil.
For the Dough:
- 1 1/4 cup all-purpose flour
- 1/3 cup medium-ground cornmeal
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 2 tablespoons olive oil
- 4 tablespoons ice water
For the Crostata:
- 4-5 heirloom tomatoes of varying size
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 cup shredded Manchego cheese (from about a 6 ounce wedge)
- Fresh thyme
- Fresh parsley
- Sea salt and pepper
- Egg wash
Make the Dough:
- Make the crostata crust the same way you would a pie crust. Combine the flour, cornmeal, salt, and dried thyme in a food processor. Chop very cold butter into small cubes, and add into the food processor, pulsing, until the crumbs resemble the size of large peas.
- Then, add the olive oil and 4 tablespoons of ice cold water and pulse until the dough just comes together. Do not over-mix. If the dough needs more water, add it one tablespoon at a time until it comes together. Form into a flattened disk and wrap the dough in plastic wrap and chill for at least one hour.
Make the Garlic Oil:
- In the meantime, heat 2 tablespoons of olive oil in a small pan and caramelize 3 garlic cloves until brown and softened over low heat. Be sure to keep the heat low to avoid oil splatters and get an even brown. Once the garlic is caramelized, remove the pan from the heat and let the garlic sit to infuse the oil for an hour.
Assemble the Crostata:
- Slice the heirloom tomatoes into thin slices. Arrange them on single layers on double-layered paper towels to drain. Cover the tomato slices with another double-layer of paper towels and let them drain very well while you move on to the next steps.
- Remove the dough from the fridge and let sit at room temperature a few minutes to soften. Preheat the oven to 375 degrees.
- Roll the dough out into a 14 inch circle on a piece of floured parchment paper. It does not have to be perfect and the edges should be rustic. Turn often to avoid sticking, flouring as necessary. Transfer the dough and parchment onto a baking sheet. If the dough is too soft, place in the fridge for ten minutes.
- Spoon out the garlic cloves and finely chop them, reserving the garlic oil.
- Spread the Dijon mustard in an even layer on the crostata, leaving a 1″ border around the edges.
- Then, evenly sprinkle the chopped garlic on top. On top of that, evenly sprinkle the shredded Manchego cheese.
- Then, circle the tomatoes on top of the cheese, starting with the largest tomatoes around the outer edges. Overlap the tomatoes in an attractive pattern.
- Carefully fold the outer edge over the tomatoes, forming a rustic free-form pie. If the dough starts to break a little, just pinch it together. (No worries, this is rustic)
- Egg wash the dough edges and then sprinkle evenly with sea salt and dried thyme. Brush some of the garlic oil over the tomatoes.
- Bake at 375 degrees for 45-55 minutes, until the crust is golden brown and the tomatoes are bubbly.
- Remove crostata and let cool completely before slicing (about 30-40 minutes). Brush the tomatoes with the additional garlic oil and sprinkle with sea salt, black pepper, fresh thyme, and fresh parsley.
- Serve right away, at room temperature, or warmed in a 400 degree oven for 10 minutes.