Tomato Crostata by @cakeofgina_

Name: Tomato Crostata
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 8 servings
Ingredients: 250 g Flour 00 for the shortcrust; 330 g Butter cold, for the shortcrust; 150 g Parmesan for the shortcrust; 25 g Cornstarch for the shortcrust; 2 large eggs + 1 Egg medium, for the shortcrust, for the frangipane; 1 large yolk Egg Yolk medium, for the shortcrust; 3 g Salt for the shortcrust, amount not given; 2 g Rosemary chopped, for the shortcrust, amount not given; 50 g Almond Flour for the frangipane; 300 g Flour for the frangipane; 15 g Tomato Paste for the frangipane; 1 g Oregano for the frangipane, amount not given; 250 g Ricotta for the ricotta cream; 80 g Taggiasca Olives for the ricotta cream; 40 g Sun-dried Tomatoes for the ricotta cream, amount to taste; 20 g Capers for the ricotta cream, amount to taste; 300 g Cherry Tomatoes fresh, to finish, amount to taste

1h10

8 servings

🌾

250 g

Flour 00

🧈

330 g

Butter

🧀

150 g

Parmesan

🌽

25 g

Cornstarch

🥚

2 large eggs + 1

Egg

🥚

1 large yolk

Egg yolk

🧂

3 g

Salt

🌿

2 g

Rosemary

🌰

50 g

Almond flour

🌾

300 g

Flour

🍅

15 g

Tomato paste

🌿

1 g

Oregano

🧀

250 g

Ricotta

🫒

80 g

Taggiasca olives

🍅

40 g

Sun-dried tomatoes

🫒

20 g

Capers

🍅

300 g

Cherry tomatoes

Combine
- all-purpose flour
- Parmesan cheese
Combine 250 g all-purpose flour, 25 g cornstarch, and 30 g Parmesan cheese in a mixing bowl.
Rub
- unsalted butter
- Flour 00
- Salt
Rub 125 g cold unsalted butter into the flour mixture until sandy.
Salt
- egg
- egg yolk
- rosemary
Add 1 egg, 1 egg yolk, rosemary, and salt; mix into a smooth dough.
Roll
Roll the dough to 3 mm thickness between two sheets of baking paper.
Line
Line a 22 cm tart ring with the dough and freeze it for 30 minutes.
Whisk
- unsalted butter
- almond flour
Whisk 100 g softened unsalted butter with 50 g almond flour and 50 g all-purpose flour until creamy.
Mix
- Parmesan cheese
- egg
Mix in 30 g Parmesan cheese and 1 egg until fully incorporated.
Stir
- tomato paste
- dried oregano
Stir tomato paste and dried oregano into the frangipane.
Spread
- Tomato paste
Spread the tomato frangipane evenly over the chilled tart shell.
Bake
Bake at 160°C for 25 minutes, then cool completely.
Chop
- sun-dried tomatoes
- capers
Finely chop 40 g sun-dried tomatoes and 20 g capers.
Mix
- ricotta cheese
- Parmesan cheese
- Taggiasca olives
Mix ricotta cheese, 30 g Parmesan cheese, Taggiasca olives, sun-dried tomatoes, and capers.
Spread
- Ricotta
Spread the ricotta mixture over the cooled frangipane layer.
Top
- cherry tomatoes
Top the crostata with 300 g cherry tomatoes and serve.

Tomato Crostata by @cakeofgina_

1h10

8 servings

🌾

250 g

Flour 00

🧈

330 g

Butter

🧀

150 g

Parmesan

🌽

25 g

Cornstarch

🥚

2 large eggs + 1

Egg

🥚

1 large yolk

Egg yolk

🧂

3 g

Salt

🌿

2 g

Rosemary

🌰

50 g

Almond flour

🌾

300 g

Flour

🍅

15 g

Tomato paste

🌿

1 g

Oregano

🧀

250 g

Ricotta

🫒

80 g

Taggiasca olives

🍅

40 g

Sun-dried tomatoes

🫒

20 g

Capers

🍅

300 g

Cherry tomatoes

Preparation Steps

Step 1/14
Combine 250 g all-purpose flour, 25 g cornstarch, and 30 g Parmesan cheese in a mixing bowl.
🌾all-purpose flour
🌽cornstarch
🧀Parmesan cheese
🥣mixing bowl
Step 2/14
Rub 125 g cold unsalted butter into the flour mixture until sandy.
🧈unsalted butter
🥣mixing bowl
Step 3/14
Add 1 egg, 1 egg yolk, rosemary, and salt; mix into a smooth dough.
🥚egg
🥚egg yolk
🌿rosemary
🧂salt
🥣mixing bowl
Step 4/14
Roll the dough to 3 mm thickness between two sheets of baking paper.
🥖rolling pin
📜baking paper
Step 5/14
Line a 22 cm tart ring with the dough and freeze it for 30 minutes.
🍰tart ring
📜baking paper
Step 6/14
Whisk 100 g softened unsalted butter with 50 g almond flour and 50 g all-purpose flour until creamy.
🧈unsalted butter
🌰almond flour
🌾all-purpose flour
🥣mixing bowl
🥄whisk
Step 7/14
Mix in 30 g Parmesan cheese and 1 egg until fully incorporated.
🧀Parmesan cheese
🥚egg
🥣mixing bowl
🥄whisk
Step 8/14
Stir tomato paste and dried oregano into the frangipane.
🍅tomato paste
🌿dried oregano
🥣mixing bowl
🥄spatula
Step 9/14
Spread the tomato frangipane evenly over the chilled tart shell.
🍰tart ring
🥄spatula
Step 10/14
Bake at 160°C for 25 minutes, then cool completely.
🍰tart ring
Step 11/14
Finely chop 40 g sun-dried tomatoes and 20 g capers.
🍅sun-dried tomatoes
🫒capers
🔪knife
Step 12/14
Mix ricotta cheese, 30 g Parmesan cheese, Taggiasca olives, sun-dried tomatoes, and capers.
🧀ricotta cheese
🧀Parmesan cheese
🫒Taggiasca olives
🍅sun-dried tomatoes
🫒capers
🥣mixing bowl
🥄spatula
Step 13/14
Spread the ricotta mixture over the cooled frangipane layer.
🥄spatula
🍰tart ring
Step 14/14
Top the crostata with 300 g cherry tomatoes and serve.
🍅cherry tomatoes
🔪knife

Composition

Ingredients

Types

Grains, Eggs, Seasonings, Herbs, Nuts, Vegetables, Fruits

Ingredients

Flour 00, Butter, Parmesan, Cornstarch, Egg, Egg yolk, Salt, Rosemary, Almond flour, Flour, Tomato paste, Oregano, Ricotta, Taggiasca olives, Sun-dried tomatoes, Capers, Cherry tomatoes

Notes

Flour 00 (for the shortcrust), Butter (cold, for the shortcrust), Parmesan (for the shortcrust), Cornstarch (for the shortcrust), Egg (medium, for the shortcrust, for the frangipane), Egg yolk (medium, for the shortcrust), Salt (for the shortcrust, amount not given), Rosemary (chopped, for the shortcrust, amount not given), Almond flour (for the frangipane), Flour (for the frangipane), Tomato paste (for the frangipane), Oregano (for the frangipane, amount not given), Ricotta (for the ricotta cream), Taggiasca olives (for the ricotta cream), Sun-dried tomatoes (for the ricotta cream, amount to taste), Capers (for the ricotta cream, amount to taste), Cherry tomatoes (fresh, to finish, amount to taste)

Allergens

eggs, tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

530 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 43g, Fat: 34g, Fiber: 3.5g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 2.4mg, Potassium: 410mg, Sodium: 620mg

Vitamins

Vitamin A: 190µg, Vitamin C: 13mg, Vitamin B12: 0.7µg, Vitamin E: 2.1mg

Preparation

Time Information

Preparation

45 minutes

Cooking

25 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, tart ring, rolling pin, baking paper, spatula, whisk, knife

Appliances

Oven, Freezer

Type

Type Of Dish

Main Course, Starter

Occasions

Lunch, Dinner, Summer, Aperitif, Picnic, Brunch

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Buttery, Creamy, Crisp, Tender, Juicy

Flavors

Savory, Tomato, Herbal, Salty, Tangy, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Avoid direct sunlight), fridge : 3 days (Store in an airtight container,Keep below 4°C), freezer : 30 days (Freeze without fresh cherry tomato topping,Wrap tightly)

250 g

Flour 00

330 g

Butter

150 g

Parmesan

25 g

Cornstarch

2 large eggs + 1

Egg

1 large yolk

Egg yolk

3 g

Salt

2 g

Rosemary

50 g

Almond flour

300 g

Flour

15 g

Tomato paste

1 g

Oregano

250 g

Ricotta

80 g

Taggiasca olives

40 g

Sun-dried tomatoes

20 g

Capers

300 g

Cherry tomatoes

250 g

Flour 00

330 g

Butter

150 g

Parmesan

25 g

Cornstarch

2 large eggs + 1

Egg

1 large yolk

Egg yolk

3 g

Salt

2 g

Rosemary

50 g

Almond flour

300 g

Flour

15 g

Tomato paste

1 g

Oregano

250 g

Ricotta

80 g

Taggiasca olives

40 g

Sun-dried tomatoes

20 g

Capers

300 g

Cherry tomatoes

Preparation Steps

Step 1/14

Step 2/14

Step 3/14

Step 4/14

Step 5/14

Step 6/14

Step 7/14

Step 8/14

Step 9/14

Step 10/14

Step 11/14