Crostata di Pomodori, Pesto e Feta
Everything about this crostata is easy to make - from my made from scratch buttery pastry, to the fresh pesto filling, baby plum tomatoes, sprinkling of parmesan & the cubes of feta cheese on top.
As I had abundance of basil on my kitchen windowsill, I made some homemade pesto for my filling but you can use a good quality shop bought one instead. I love making pesto with a pestle & mortar because you can control the texture (if you decide to make it in a food process just be careful not to over process it).
The pastry is really easy to make - just ensure the butter is frozen and the pastry has enough time to rest which will result in the most crispiest, flakiest golden delight of savoury goodness when baked!
The rest is just a matter of assembling the toppings.
It’s a real flavour of summer, & although it might be the start of autumn, I for one am not giving up on the sun.
Mangia, mangia! 👩🏻🍳
Crostata di Pomodori, Pesto e Feta recipe:
Pastry:
75g butter - frozen
110g plain or golden maizebite flour (sifted)
Ice cold water - few tbsps
Filling:
100g homemade pesto or half a jar of shop bought
100g feta - cut into cubes
11-12 yellow & red plum tomatoes - sliced
Couple of tbsps of parmesan or pecorino - finely grated
Salt & pepper
Few basil leaves for decoration
A little bit of melted butter & milk to brush on the crust
Serves 2
1. Make the pastry first so it has time to chill. In a large bowl add in the sifted flour, using a grater start grating the butter in, then using a palette knife distribute the butter. Now sprinkle a tablespoon of cold water all over, continue mixing with the palette knife, adding a further 1 to 2 tablespoons more water. Start to bring the whole thing together with the palette knife, and finish off using your hands.
2. Once the dough has come together place in a bag and pop into the fridge for 30 minutes to chill.
3. Preheat the oven to 200°C fan or equivalent. Line a large baking tray with greaseproof paper.
4. When pastry has rested, place it on a floured surface and roll it out so its large enough to cut a disc approx. 30cm. TIP - I use a large plate as a template.
5. Place the disc of pastry on the prepared tray then spread a layer of homemade or shop bought pesto leaving about an inch border around the outside.
6. Sprinkle over some parmesan then arrange the tomato slices on top (cut sides up) finishing off with cubes of feta and a few grindings of pepper.
7. Fold crust edge over filling, pleating as you go and leaving the centre uncovered. Brush the edge of the crust with the melted butter and milk mixture.
8. Bake for about 25-30 minutes, until golden brown ensuring you turn the tray half way through baking so it bakes evenly. Cool the crostata before slicing and top with the basil leaves before serving.
