Rustic Heirloom Tomato Crostata 6.000

Marge Ely for The Washington Post

Oct 16, 2013

A mix of juicy, late-season tomatoes, goat cheese, garlic and basil fills this free-form tart. A bit of lemon juice makes for a tender crust.

The dough recipe makes enough for 2 crostatas. It's good to have a disk on hand in the freezer, but this recipe can be cut in half.

Make Ahead: The rolled-out dough needs to rest in the refrigerator for at least 30 minutes and up to 2 days in advance; it can be frozen for up to 3 months. The crostata can be assembled and refrigerated several hours in advance; bring to a cool room temperature before baking.

Servings: 6
  • For the dough
  • 2 1/2 cups flour, plus more for the work surface
  • 16 tablespoons (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 teaspoon kosher salt
  • 1/2 cup ice water
  • 1/2 teaspoon fresh lemon juice
  • For the filling
  • 3 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 6 leaves basil, stacked, rolled and cut crosswise into thin ribbons (chiffonade)
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound heirloom tomatoes, cut into 1/4-inch slices
  • About 12 cherry tomatoes, each cut in half
  • 2 ounces soft goat cheese


For the dough: Combine the flour, butter and salt in the bowl of a stand mixer. Beat on low speed until the butter has reduced to the size of marbles. With the motor running, quickly add the water and lemon juice in a steady stream, beating for 30 seconds to form a shaggy dough with visible lumps of butter.

Line a baking sheet with parchment paper. Lightly flour a work surface. Transfer the dough there; divide in half, forming each into a disk. Wrap one in plastic wrap to refrigerate or freeze.

Roll out the remaining disk of dough (on the floured work surface) to a round 1/8-inch thick, about 12 inches in diameter. Transfer to the baking sheet and refrigerate until cold, about 30 minutes.

When ready to bake, preheat the oven to 350 degrees.

Meanwhile, make the filling: Combine the oil, garlic and basil in a small bowl. Season with salt and pepper to taste.

Brush the sliced tomatoes with a tablespoon of the mixture. Arrange them, slightly overlapping, on the rolled pie dough, leaving a 2-inch margin. Toss the cherry tomatoes with a tablespoon of the oil mixture, then scatter them on top of the sliced tomatoes. Drop pinches of the goat cheese over the tomatoes, then drizzle with the remaining oil mixture. Gently fold the outside edge of the dough over the tomatoes, pleating it as you work. The filling at the center will not be covered. Bake for 20 to 25 minutes, until the crust is golden brown.

Let the crostata rest for at least 10 minutes before serving.

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Recipe Source

Adapted from Willowsford culinary director Bonnie Moore.

Tested by Bonnie S. Benwick.

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