Vibrant Heirloom Tomato Crostata with Zesty Homemade Pesto: The Ultimate Savory Summer Tart Recipe
Experience the magic of summer with this incredibly flavorful heirloom tomato crostata. Each bite layers rich, buttery crisp pastry, bright homemade pesto, luscious creamy cheese, and the unparalleled juiciness of vibrant heirloom tomatoes. It’s a show-stopping yet surprisingly simple dish, perfect for a memorable lunch, a sophisticated brunch, or a light dinner. Once you taste this delightful savory tart, you’ll find yourself craving it again and again!
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For any cooking enthusiast, there’s an undeniable enchantment surrounding a perfectly ripe, exquisitely juicy, and wonderfully meaty heirloom tomato. Their irregular shapes, diverse colors ranging from deep purples to vibrant yellows and stripes, and their truly complex, sweet-tart flavors set them apart from conventional tomatoes. It was only in recent years that I truly discovered these gorgeous specimens; for the longest time, I would admire them in glossy food magazines and cookbooks, but they remained elusive in my local farmers’ markets.
Thankfully, consumer demand for heirloom tomatoes has blossomed over the years. This growing popularity means I can now easily find them, often year-round, thanks to innovative new-generation farmers who cultivate these beauties in hothouses, even throughout our famously cold and snowy Quebec winters. This accessibility has truly opened up a world of culinary possibilities, allowing us to enjoy their unique charm beyond just the peak summer months.
Heirloom tomatoes are so inherently delicious that they require very little embellishment to truly shine. One of my absolute favorite ways to enjoy them is simply sliced and tossed into a vibrant Panzanella Salad, where their juices mingle with crusty bread and other fresh produce. They also make an incredible topping for a creamy risotto or can elevate a simple aglio e olio pasta dish with their fresh burst of flavor. And of course, nothing beats a classic BLT sandwich when it features these exceptional tomatoes!
However, when I want to showcase these spectacularly colorful and uniquely shaped tomatoes in a truly distinct way – a method that consistently sparks conversation and delight at the dinner table – I turn to this stunning Heirloom Tomato Crostata. Often considered the rustic Italian cousin to a French galette, a crostata is a free-form tart that, despite its elegant and impressive appearance, is much simpler to assemble than you might imagine. The journey to this beautiful crostata begins with my super-easy, foolproof shortcrust pastry recipe. If you’ve ever felt intimidated by making pastry from scratch, this heirloom tomato crostata provides the perfect opportunity to confidently hone your skills. My shortcrust pastry recipe comes together within mere seconds using a food processor, transforming basic ingredients into a wonderfully tender and flaky crust with minimal effort! While the buttery flakiness of homemade pastry is truly hard to beat, you can certainly opt for a high-quality store-bought, all-butter pastry as a convenient shortcut, ensuring a delicious result either way.
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Unlock the secret to effortless pastry making! Watch my Shortcrust Pastry recipe video and discover just how easily you can create perfect shortcrust pastry from scratch in under a minute. This method is a game-changer for bakers of all skill levels, ensuring a consistent, flaky crust every time.
Once the foundation is set, this elegant crostata is generously slathered with a vibrant layer of pesto – whether you choose to make it from scratch for ultimate freshness or opt for a quality store-bought version, the choice is yours! It’s then dotted with dollops of creamy Boursin cheese, or you can substitute tangy goat cheese for a slightly different flavor profile. Finally, it’s artfully topped with thick, colorful slices of those magnificent heirloom tomatoes, creating a visually stunning mosaic. This heirloom tomato crostata offers the perfect symphony of textures and flavors: a buttery, crisp crust, rich and herbaceous pesto, smooth and cheesy notes, and the irresistible burst of juicy, fresh tomatoes. It’s truly a memorable brunch or lunch dish that will have you and your guests reaching for a second slice, and it’s sure to become a requested favorite in your culinary repertoire!
Helpful Tips for Crafting the Perfect Heirloom Tomato Crostata
To ensure your crostata turns out perfectly crisp and flavorful every time, keep these essential tips in mind:
- Don’t Skip Draining Those Tomatoes: Heirloom tomatoes are renowned for their incredible juiciness, which is fantastic for flavor but can be problematic for a pastry crust. To prevent your crostata from becoming soggy, it’s a crucial step to help them release some of that excess liquid before baking. To do so, simply cover a baking sheet with a couple of layers of paper towels, arrange your heirloom tomato slices side by side, and generously sprinkle both sides with sea salt (fleur de sel is excellent here). Allow them to sit for about 15 minutes. The salt will draw out moisture. After this time, gently pat the slices dry with additional paper towels before arranging them on your crostata. This simple step makes all the difference for a beautifully crisp crust.
- Embrace Smart Shortcuts: While making components like pastry and pesto from scratch offers superior flavor and texture – and they don’t take much active time – there is often some resting or chilling involved. If your schedule is tight or you’re new to baking, don’t hesitate to take shortcuts, and certainly don’t feel guilty about it! Most well-stocked grocery stores offer high-quality shortcrust pastry in the freezer section; just be sure to select an all-butter brand for the best flavor and flakiness. Similarly, use your favorite store-bought pesto. For an even simpler approach, you can skip the pesto entirely and substitute a light drizzle of extra-virgin olive oil over the crust, garnishing the baked crostata with an abundance of fresh herbs like basil, parsley, or chives instead.
- Allow the Crostata to Rest Before Serving: Once your crostata emerges from the oven, you might notice a small pool of flavorful liquid on the surface of the tomatoes. There’s no need to panic – this is normal! Simply allow the crostata to rest and cool completely to room temperature. This is how this heirloom tomato crostata is truly meant to be enjoyed. As it cools, those delicious juices will naturally resettle back into the filling and pastry, firming up the crostata and making it significantly easier to slice into clean, elegant portions and savor. Patience will be rewarded with a perfect slice!
Pin Recipe
Heirloom Tomato Crostata Recipe
Ingredients
For the Crust
- 1 shortcrust pastry base (homemade, or use store-bought all-butter shortcrust—not puff!—pastry)
For the Tomatoes
- 2 large heirloom tomatoes (you can also include cherry-sized heirloom tomatoes, which typically do not need to be drained)
- Fleur de sel (or fine sea salt)
For the Homemade Pesto
- 2 cups packed fresh basil leaves, chopped
- ¼ cup extra-virgin olive oil
- ¼ cup toasted pine nuts (or chopped toasted walnuts for a different flavor)
- 2 tbsp grated Parmigiano-Reggiano cheese
- 2 tbsp freshly squeezed lemon juice (from about ½ a lemon)
- 1 large clove garlic, peeled
- ½ tsp fleur de sel (or fine sea salt)
- Freshly ground black pepper
- 2 tbsp water (optional, adjust for consistency)
To Bake the Crostata
- 1 package soft and creamy, herb- or garlic-flavored cheese (such as Boursin or a quality goat’s cheese)
- 1 tbsp milk
- Fleur de sel (or flaky sea salt)
To Serve (optional)
- Lemon zest
- Fresh basil leaves
Instructions
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For the crust: Begin by preparing your shortcrust pastry. Follow the detailed instructions for the foolproof food processor method. Once prepared, transfer the pastry out of the food processor bowl and onto a lightly floured, clean working surface. Gently gather the dough into a thick, flat round. Lightly sprinkle it with a bit more flour, then roll it out evenly to form a 14-inch (35 cm) circle.
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Allow the rolled-out shortcrust pastry to rest for 15 to 30 minutes. This resting period helps relax the gluten, preventing shrinkage during baking, and is best done while you prepare the remaining components of the crostata. If your kitchen is particularly warm, transfer the rolled-out pastry to a baking sheet and refrigerate it for the same duration. You can also prepare the crust in advance and keep it refrigerated for up to half a day, tightly wrapped.
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For the crostata: Prepare the tomatoes by lining a baking sheet with two layers of paper towels. Cut the heirloom tomatoes into ½-inch (1 ¼ cm) thick slices and arrange them flat, side-by-side, over the paper towel-lined baking sheet. Sprinkle one side generously with fleur de sel or fine sea salt, then flip them over and sprinkle the second side with salt. Let the slices rest for 15 minutes to draw out excess moisture.
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For the homemade pesto: To the bowl of a food processor, add all the pesto ingredients except the water. Process until the mixture is smooth, pausing as needed to scrape down the sides of the bowl. The pesto for this crostata should be slightly thicker than what you might use for pasta, but still easily spreadable. If it appears too thick or you’re having difficulty achieving a smooth consistency, add water 1 or 2 teaspoons (5 to 10 ml) at a time, continuing to process until the desired texture is reached.
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To bake the heirloom tomato crostata: Preheat your oven to 425°F (210°C). If your shortcrust pastry was refrigerated, remove it and let it come back to room temperature for about 10 minutes before you begin assembling the crostata.
Line a clean baking sheet with parchment paper, then carefully place your rolled-out shortcrust pastry circle over this prepared sheet. (If using a rectangular baking sheet, the pastry may initially hang over the sides, but it will be the perfect size once the galette is assembled and ready for the oven.)
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Spread a thin, even layer of the homemade (or store-bought) pesto over the bottom of the pastry crust, making sure to leave a 2-inch (5 cm) border all around the edge. (Any remaining pesto can be refrigerated or frozen for future use.) Dot the pesto layer with small chunks of the creamy herb- or garlic-flavored cheese. Gently pat the drained heirloom tomato slices thoroughly dry once more, then arrange them artfully over the cheese and pesto, fanning them in concentric circles or a rustic pattern. Carefully bring the edges of the dough up and over the filling, creasing it and gently pressing it down onto the filling as you work your way around the crostata. Finally, brush the exposed pastry dough with a little milk and sprinkle it lightly with fleur de sel or flaky sea salt.
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Bake for approximately 35 minutes, or until the crust is beautifully golden brown and the filling is bubbly. Once baked, carefully transfer the baking sheet to a wire rack and allow the heirloom tomato crostata to cool completely to room temperature. This will take at least 30 minutes, but often longer, and is crucial for the crostata to set properly and prevent a soggy bottom.
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SERVING: To enhance both flavor and presentation, garnish the cooled crostata with additional small chunks of creamy cheese, a sprinkle of fresh lemon zest, and a few fresh basil leaves just before serving. Use a serrated knife for clean slices, and serve it alongside a crisp green salad for a complete and delightful meal.
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STORAGE: Due to the high water content of fresh tomatoes, this heirloom tomato crostata is best enjoyed on the day it is baked. While leftovers can be refrigerated, the crust may soften. For optimal flavor and texture, it is highly recommended to consume it fresh.
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