Crostata with cheese and confit tomatoes
Traditional Italian sand cake "Crostata" with cheese and tender confit tomatoes
Ingredients
| BATTER: |
| wheat flour 250 g |
| chilled butter (72%) 125 g |
| egg 1 pc |
| salt 1 g |
| ice water as needed |
| TOASTING: |
| fresh tomatoes 0,5 kg |
| eggs 2 pcs |
| hard or semi-hard cheese 150 g |
| non-spicy mustard 20 g |
| cream (30%) 150 ml |
| olive oil 30 ml |
| salt, pepper to taste |
Instructions
Step 1
Prepare the dough. Combine the sifted flour with the salt, egg and oil. Knead the dough, adding water if necessary, wrap in clingfilm and leave in the fridge for 1 hour.
Step 2
After this time, spread the dough evenly over the mold, including the sides, and leave in the fridge for 30 minutes.
Step 3
After that, transfer to the oven and bake for 10 minutes at 220 degrees.
Step 4
For the confit tomatoes, cut the tomatoes into slices, place on a baking tray lined with parchment, season with salt, pepper and a splash of oil. Bake for 2 hours at 170 degrees.
Step 5
For the filling, combine the eggs with the cream, salt and pepper. Beat with a whisk. Brush the inside of the crust with mustard, place the confit tomatoes and cheese slices on top and pour the filling. Bake the crostata for 25 minutes at 180 degrees.
Step 6
If desired, garnish with arugula and serve.
