Rustic Summer Tomato Crostada

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Rustic Summer Tomato Crostada

 

1 savory pastry crust

3 tablespoons olive oil

2 large yellow onions

1 teaspoon salt

2 teaspoons minced garlic

2 large ripe tomatoes

1 cup grated Gruyere cheese

3 tablespoons pesto

freshly ground pepper

1/4 cup grated parmesan

1 large egg yolk

1 tablespoon milk

2 tablespoons extra virgin olive oil, garnish

fresh basil leaves, cut into thin ribbons, garnish

 

Roll the pastry dough into an 11-inch circle that is

1/8-inch thick. Line a cookie sheet with a sheet of

parchment or wax paper. Transfer the pastry circle to

the sheet pan and refrigerate at least 2 hours. (The

best way to transfer the dough is to fold it in half,

then fold in half again, so the dough is easier to

pick up. Open the folded pastry into a flat circle on

the parchment-lined sheet.)

Cut the onions in half through the stem end, then

slice them crosswise into very thin slices. You want

about 5 cups. Heat the oil in a large non-stick

skillet over medium high heat. Add the onions and stir

continuously for 2 minutes. Reduce the heat to

medium-low and add the 1 teaspoon of salt. Cook the

onions, stirring occasionally, until they are golden

and very soft, 20 to 30 minutes. Add the garlic and

cook another 2 minutes, stirring frequently. Remove

the skillet from the heat. Cool to room temperature or

chill, covered, for several hours or overnight.

Remove the stem ends from the tomatoes and cut them

crosswise into 1/8-inch slices. Place the slices on

several thicknesses of paper towels to rid of excess

juices.

Position a rack in the bottom of the oven and preheat

to 400 degrees.

Remove the cookie sheet with the pastry circle from

the refrigerator. Spread the Gruyere across the

pastry, leaving a 1-inch border uncovered. Scatter the

onion mixture on top of the cheese. Carefully spread

the pesto over the onions, then top with a single

layer of slightly overlapping tomato slices (you may

not use all of the tomato slices). Sprinkle the

tomatoes with salt and pepper.

Place the egg yolk and milk in a small cup and whisk

to blend.

Fold the edges of the pastry over the filling,

pinching and pleating the dough to form a rim that

encases the filling. Brush the edges of the pastry

with the egg wash. Sprinkle the Parmigiano Reggiano

over the tomatoes and pastry edges.

Transfer the cookie sheet to the oven and bake until

the juices bubble and the crust turns golden brown and

crispy, 30 to 40 minutes.

Remove the cookie sheet from the oven and slide the

tart (with the paper) onto a wire rack. Let cool for

10 minutes before slicing into wedges. Garnish with a

drizzle of olive oil and a sprinkling of basil, if

using.

Serves 6 to 8.

 

 

 

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