Crostata Al Pomodoro E Caprino
- Category
- Savory Tarts
- Published Date
- Served
- 4 Servings
- Preparation
- 20 minutes
- Rating
A delicious Italian-inspired savory tart featuring fresh tomatoes, creamy goat cheese, and a hint of Parmigiano Reggiano.
Ingredients
-
Puff Pastry
Frozen puff pastry, thawed
7 oz (200 g) -
Tomatoes
Small fresh tomatoes, sliced
7 oz (200 g) -
Goat Cheese
Sliced goat cheese
2 oz (60 g) -
Cornstarch
Used to thicken the filling
1 tsp -
Lukewarm Milk
Used to thin out the filling
2/3 cup (150 ml) -
Eggs
Beaten egg, used to enrich the filling
1 large egg -
Parmigiano Reggiano Sheese
Grated Parmesan cheese
2 1/2 tbsp (15 g) -
Fresh Chives
Chopped fresh chives, used to garnish
1 bunch -
Salt
Used to season the filling
To taste -
Black Pepper
Used to season the filling
To taste
Preparation
-
Directions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
Roll out the puff pastry on a clean work surface to about 1/8 inch (3 mm) thick.
Step 3
Line a 9-inch (23 cm) baking pan or 4 ramekins with the pastry.
Step 4
Arrange the sliced tomatoes and goat cheese on the surface of the puff pastry.
Step 5
In a medium bowl, dissolve the cornstarch into 1/3 cup (75 ml) of the milk.
Step 6
Whisk the egg, the remaining 1/3 cup (75 ml) milk, Parmigiano Reggiano cheese, chives, and salt and pepper into the cornstarch mixture.
Step 7
Pour the liquid mixture over the tomatoes and cheese in the baking pan or divide evenly among the ramekins.
Step 8
Bake for about 25 minutes, or until the cheese is lightly browned.
Tips
- To ensure the puff pastry doesn't shrink during baking, make sure to roll it out evenly and chill it for 10-15 minutes before filling.
- Use high-quality ingredients, such as fresh chives and real Parmigiano Reggiano cheese, to elevate the flavor of this dish.
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