Ina Garten Tomato & Goat Cheese Crostata

Ina Garten tomato & goat cheese crostata turns sweet sautéed leeks, creamy goat cheese and heirloom tomatoes into a flaky, golden savory tart in 2 hours 10 minutes. This easy summer lunch tart fits weeknight dinners, brunch, picnics and potluck tables, since it bakes on just one sheet pan.

Bake the crostata on an upside-down sheet pan, because the direct heat browns the bottom crust all the way through. Skip that and the juicy tomatoes can leave you with a pale, soft base.

Ina Garten calls crostatas rustic tarts that can go sweet or savory, and she built this one to taste like a grilled cheese and tomato sandwich. The layer of leeks and goat cheese is what turns it into a very special lunch.

Source: Modern Comfort Food (2020)

Ina Garten Tomato and Goat Cheese Crostata

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

38

minutes

Calories

540

kcal

Buttery pastry folds up around tender leeks, tangy goat cheese and overlapping tomato slices. In the oven the crust turns crisp and deeply golden while the tomatoes soften and sweeten.

Ingredients

• for the pastry::
  

• 1 cup all-purpose flour
  

• Kosher salt
  

• 1/4 pound (1 stick) very cold unsalted butter, diced
  

• 3 tablespoons ice water
  

• for the tart::
  

• 4 tablespoons (1/2 stick) unsalted butter
  

• 4 cups chopped leeks, white and light green parts, spun-dried (4 leeks)
  

• 1 teaspoon minced fresh thyme leaves
  

• Kosher salt and freshly ground black pepper
  

• 1 pound heirloom tomatoes, cored and sliced 3/8 inch thick (see note)
  

• Good olive oil
  

• 4 ounces creamy fresh goat cheese, crumbled
  

• 1 egg beaten with 1 tablespoon milk, for egg wash
  

• Chopped fresh basil leaves and chives
  

Directions

• Make the pastry: Pulse 1 cup flour and 1/2 teaspoon salt in a food processor, then toss in 1 stick diced cold butter. Pulse 12 to 15 times until the butter is the size of peas.
• Add the water: While pulsing, pour in 3 tablespoons ice water all at once through the feed tube. Stop just before the dough forms a ball, then shape it into a disk, wrap it in plastic and chill for 1 hour.
• Cook the leeks: Preheat the oven to 450°F, then melt 4 tablespoons butter in a 12-inch sauté pan over medium to medium-high heat. Add 4 cups chopped leeks, 1 teaspoon minced thyme, 1 teaspoon salt and 1/2 teaspoon pepper, and sauté for 8 minutes until tender and starting to brown.
• Season the tomatoes: Lay 1 pound sliced heirloom tomatoes on a plate and sprinkle them with salt and pepper. Then drizzle lightly with olive oil and set them aside.
• Roll the dough: Roll the chilled dough into an 11-inch circle on a floured board and slide it onto parchment paper. Then turn a sheet pan upside down and move the paper onto it.
• Assemble the crostata: Spread the leeks over the pastry, leaving a 1 1/2-inch border, then crumble 4 ounces goat cheese on top. Overlap the tomato slices over the cheese, since they will shrink as they bake.
• Fold and bake: Turn the pastry edges up and over the tomatoes, crimping so they lie flat, then brush the crust with the egg wash. Bake for 25 to 30 minutes until the pastry is nicely browned.
• Cool and serve: Let the crostata cool on the pan for 5 minutes, then sprinkle it with chopped basil, chives and a little salt. Cut it into wedges and serve warm.

Tools for this recipe

• Cuisinart 14-cup food processor, Nordic Ware half sheet pan, Reynolds unbleached parchment paper, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Which tomatoes work best on this crostata?

Heirloom tomatoes give the prettiest color and the best flavor. Cut them crosswise with a serrated knife and use only the beautiful center slices, since the ends are mostly skin and juice.

Can I make the crostata ahead of time?

The pastry dough can be made and chilled ahead, which also saves you time on the day. Assemble and bake the tart right before serving, because the tomatoes release juice and can soften the crust if it sits.

How do I store leftover crostata?

Cover the leftovers and keep them in the fridge, where they are best within a day or two. Reheat wedges in a hot oven to bring back some crispness, since the microwave makes the crust soft.

Can I make the dough without a food processor?

Yes, cut the cold butter into the flour and salt with a pastry cutter or two knives until the pieces are pea-size. Then stir in the ice water just until the dough comes together, and chill it as usual.

What is the most common mistake with this tart?

Skipping the inverted sheet pan is the big one, because the crust then bakes pale and soft under the tomatoes. Overlapping the tomato slices well matters too, since they shrink and leave gaps otherwise.