Tomato and Goat Cheese Crostata
Tomato and Goat Cheese Crostata requires around 40 minutes from start to finish. One portion of this dish contains roughly 7g of protein, 30g of fat, and a total of 382 calories. For $1.52 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 4. Several people really liked this side dish. This recipe is liked by 4446 foodies and cooks. If you have extra virgin olive oil, fresh basil, pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by The Suburban Soapbox. With a spoonacular score of 56%, this dish is solid. If you like this recipe, you might also like recipes such as Goat’s Butter Pound Cake With Tomato Jam & Goat Cheese Frosting, Tomato And Goat Cheese Tarts, and Tomato And Goat Cheese Muffins.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
4 tablespoons extra virgin olive oil
3 tablespoons chopped fresh basil
2 garlic cloves, minced
3 ounces goat cheese
pinch of kosher salt
pinch of freshly ground pepper
1 ready made pie crust (I used Pillsbury)
1 tomato, sliced into 1/4 inch slices
1 yellow tomato, sliced into 1/4 inch slices
Equipment:
baking paper
baking sheet
whisk
bowl
oven
Cooking instruction summary:
Preheat oven to 425 degrees.
On a baking sheet lined with parchment paper, roll out the dough into a circle approximately 1/8 inch thick. Set aside.
In a small bowl, whisk together the garlic, basil, olive oil, salt and pepper. Spoon half the olive oil mixture into the center of the dough and spread evenly over the surface of the dough leaving a 1 inch border around the edge free of oil. (This will be folded up over the tomatoes and crimped...the oil will not allow the dough to stick together if it's oiled.)
Arrange the tomatoes in the center of the dough leaving a 1 inch border around the edge. Drop pieces of goat cheese on top of the tomatoes and spoon the remaining oil over the tomatoes.
Fold the dough up over the tomatoes and crimp the edges. (The center of the tomatoes will not be covered.)
Bake for 20-25 minutes or until the dough is golden brown and crispy. Remove from the oven and transfer to a serving platter. Allow to rest for 10-15 minutes. Serve warm or at room temperature.
Step by step:
1. Preheat oven to 425 degrees.On a baking sheet lined with parchment paper, roll out the dough into a circle approximately 1/8 inch thick. Set aside.In a small bowl, whisk together the garlic, basil, olive oil, salt and pepper. Spoon half the olive oil mixture into the center of the dough and spread evenly over the surface of the dough leaving a 1 inch border around the edge free of oil. (This will be folded up over the tomatoes and crimped...the oil will not allow the dough to stick together if it's oiled.)Arrange the tomatoes in the center of the dough leaving a 1 inch border around the edge. Drop pieces of goat cheese on top of the tomatoes and spoon the remaining oil over the tomatoes.Fold the dough up over the tomatoes and crimp the edges. (The center of the tomatoes will not be covered.)
2. Bake for 20-25 minutes or until the dough is golden brown and crispy.
3. Remove from the oven and transfer to a serving platter. Allow to rest for 10-15 minutes.
4. Serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
