Tomato+Corn Crostata

🍅🌽 How I make a Tomato+Corn Crostata🌽🍅

FOR THE CRUST:

1 ½ cups all-purpose flour

3/4 cup yellow cornmeal

1/2 cup cold salted butter, cut into 1/2-inch cubes

6 - 7 tablespoon ice water

FOR THE FILLING:

2 tablespoons olive oil

3-4 heirloom tomatoes, sliced 1/4-inch thick

2 cups corn kernels (3 to 4 ears)

1 cup sliced onion
1 cup crumbled queso fresco (4 oz)

1 egg

½ teaspoon kosher salt

¼ teaspoon coarsely ground black pepper

Fresh Basil leaves

For crust: In a food processor or a stand mixer fitted with a paddle attachment, pulse or blend flour, cornmeal, and 1/2 teaspoon kosher salt. Add butter; pulse or mix until butter is pea-size. Add 1/4 cup ice water. Pulse or mix until dough is evenly moistened. Add 2 to 3 tablespoons additional ice water, pulsing or mixing until dough comes together and you can squeeze it into a ball without it crumbling apart. Turn dough out, gather into a ball, flatten into a disk, fold in half, and repeat. (This helps make the crust flaky.) Wrap and chill 30 minutes or until easy to handle.

Slice heirloom tomatoes into 1/4” thick slices. Salt tomato slices and place them in a single layer between paper towels. Allow tomatoes to release some of their liquid, replacing paper towels if necessary.

In an large skillet, heat 1 tablespoon olive oil over medium-high. Add corn and onion. Cook and stir 6 to 8 minutes or until charred. Remove from heat.

Preheat oven to 425°F. On a lightly floured sheet of parchment paper roll dough into a 13-inch circle. Transfer dough with parchment to a large baking sheet. Crumble 3/4 cup of the queso fresco evenly over dough, leaving a 1 1/2-inch border. Arrange half of the heirloom tomato slices on top, overlapping as necessary. Top with approximately three-fourths of the corn mixture. Arrange tomatoes and the remaining on top. Finish with remaining corn mixture. Fold dough border over edge of filling, pleating as necessary.

In a small bowl stir together egg and 1 tablespoon water. Brush exposed crust with egg wash. Drizzle the vegetables with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper. Bake crostata 40 minutes or until crust is browned. Let cool 5 to 10 minutes. Top with the remaining queso fresco and the basil. If desired, drizzle with additional olive oil. Serves 6.

Notes: This recipe was adapted from a Better Homes and Gardens recipe that called for tomatillos in addition to tomatoes. You can use a stand mixer or a food processor to make the crust.