TOMATO CROSTATA

Ingredients:

  • 8-9 tomatoes if using smaller Campari tomatoes (less if vine ripe larger tomatoes)
  • 5-6 tomatoes—Heavenly Village Mariano (or cherry tomatoes)
  • 1 teaspoon sea salt
  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon fresh thyme, chopped
  • 2 tablespoons olive oil
  • 1 cup mozzarella, fresh, cut up in small squares
  • freshly ground black pepper and sea salt to taste
  • 1 puff pastry sheet

Directions:

Slice the tomatoes in about 1/2 inch slices. Place slices on paper towels, single layer and sprinkle with salt and let sit at least 15 minutes.

Heat the oven to 400 degrees. Have a sheet pan with a silicone mat ready (works best). Mix the sea salt, vinegar, honey, thyme and olive oil in a small bowl and whisk to mix.

Lay the puff pastry on the mat and roll a little with roller or round glass. Make a small line with a knife around the edge of the pastry. Brush the pastry with the olive oil mixture. Blot the tomatoes with paper towels well. Place tomatoes on the pastry in rolls, filling most of the pastry, but leaving about 3/4 inch around the edge. Roll the edges up a little to make a rim. Brush tomatoes with olive oil mixture.

Sprinkle the pieces of mozzarella around the tomatoes, brush again with the olive oil mixture. Sprinkle with a little more salt and ground black pepper.

Bake for approximately 25 minutes, keep an eye on the crostata so it won’t burn. Take it out of the oven, plate, and serve warm! Serve it for lunch or cut smaller for appetizers.

4 Comments on “TOMATO CROSTATA”

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