Tomato Crostata With Honey-Thyme Glaze (aka Tomato Tart Thingy)

Whenever I’m in internet-land and I come across a recipe that looks awesome but I don’t really want to make/don’t have the ingredients for at any given time I save them to a bookmarks folder so I don’t forget about them. It also, at least in theory, helps me not get too stuck when new recipe day rolls around and I’m not inspired. This was one of those weeks, so when flipping through my folder, I found Tomato Crostata with Honey-Thyme Glaze, and was like sold! I actually followed the recipe pretty closely, just a few adjustments here and there.

Dough
1 cup flour
1/3 cup cornmeal
1/3 cup parmesan cheese
7 tablespoons butter
cold water

Mix the flour, cornmeal and parmesan in a bowl. Cut the butter into chunks and cut into the dry ingredients. If you don’t have a pastry cutter, a fork works extremely well too. Once the butter is in fairly small bits and well-incorporated, add water a little at a time. Mix as you go until a cohesive dough ball forms. Cover in plastic wrap and set aside

Filling and glaze
3 large cloves garlic, minced
olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
1/2 tsp dried thyme
4 medium-sized tomatoes, sliced
salt
grated cheese, either cheddar or gouda preferably

Mince the garlic and saute in some olive oil until it has browned, and then set it aside. Put the vinegar, honey, and thyme into a small saucepan and simmer it for a few minutes – like 5 or so. Then set aside (warning, you won’t use all of it so you can either save it for later, or make a smaller amount. Then you assemble everything. You can make this as one big crostada, or a 2 little ones – I made 2 little ones. Roll out the dough to the desired size. Brush with the honey-thyme glaze. Add the tomatoes, leaving some space at the edge in a somewhat overlapping circle and brush them with more of the glaze. Then add the garlic, a little salt, and the cheese. Fold the edges of the tart over or up a bit, and then I sprinkled just a little more of the glaze. Bake at 425 until golden – around 30 minutes give or take.

Cooked for slightly different amounts of time with different cheese - but both good!

Cooked for slightly different amounts of time with different cheeses – but both good!

This is my fav current tomato tart. Don’t get me wrong, I made a pretty good roasted tomato one a while back, but I like this one more. It’s also a bit on the sweet side, which is fun if you are me and have an insatiable sweet tooth. It does get a bit juicy when baking, but that’s not really a major problem in my book. I served this with a white bordeaux. I have a soft spot for white bordeaux and have excellent experience with most bottles in the $10-15 range. I think rose would probably be too fruity with this dish, but most white wines would probably work. Song of the week: What’s Up by 4 Non Blondes. I binged Sense8 over the weekend (and you should too btw) and one of my favorite scenes involved this song. Combine that with a lot of emotional angst in my real life and you have the perfect song for my week.

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