![]() ![]() In a small bowl, whisk together the yogurt, lemon juice and water and add this to the butter and flour mixture. Sprinkle the cubes of butter over the dough and using a pastry blender (or your food processor, or you can just use your fingertips, if you don't have either of these things) cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. To make the dough, whisk together the flour and salt in a large bowl. Looking for recipes for other savory pies? Click here!ġ 1/4 cups (150 grams) all-purpose flour, chilled in the freezer for 30 minutesĨ tablespoons (1 stick or 112 grams)) cold unsalted butter, cut into pieces and chilled in the refrigerator againġ/2 cup (130 grams) good quality ricotta cheeseĢ teaspoons olive oil, plus more for drizzlingĢ 1/4 cups (340 grams) cherry tomatoes. Finally, if you don't have cherry tomatoes, you could use slices of whatever larger tomatoes you have on hand - just make sure you sprinkle the slices with a little salt and leave them to sit for a bit to remove the excess water. ![]() This would be really pretty if you could get your hands on different colored cherry tomatoes (orange, yellow, and red!). I used ricotta and goat cheese here, but you could also add in a little mozzarella or Parmesan if you wanted. And speaking of pesto - I used homemade pesto (recipe link below) because it takes two seconds to make and I am not a fan of the store-bought stuff, which tends to be a bit salty - but if you're short on time a good quality one would probably work just fine. It is good served warm, room temperature, or even cold the next day (if there are any leftovers, that is).Īdded bonus: This crostata is also substantial enough to serve to the vegetarians in your life who are used to being served lettuce as an alternative to the steak (though I'm sure that the carnivores will be wanting some of this, too).Ī couple of notes: I put the pesto in a layer over the cheese filling, but if you want a more intense pesto flavor, you could always stir it into the ricotta and goat cheese. A slice or two of this crostata makes a perfect lunch for me, but you could also serve it as an appetizer if you wanted. Cherry tomatoes this time of year are as sweet as candy, and when roasted their flavor becomes even more intense - so I knew I wanted to use those, and beside that cheese is never a bad idea, and then I thought well why not throw a little pesto in there for good measure? The result is a crostata filled with juicy flavorful cherry tomatoes, creamy mild ricotta, tangy goat cheese, and a layer of bright sunny basil pesto, wrapped up in a flaky, buttery crust and baked together happily in the oven, resulting in the perfection you see in the above photo. Which brings me to this savory (not sweet!) crostata, which is basically Summer wrapped up in a pastry crust and served for lunch. The idea of savory cheesecakes and muffins and pancakes and ooh, french toast! are also intriguing (watch out, there's no stopping me now.) After that I made a tomato cobbler ( sweet cobblers usually look like this) then a tart made with zucchini and a galette with butternut squash and a waffle with prosciutto and cheese and an egg. ![]() Last summer I made savory shortcakes with tomatoes, basil, and goat cheese whipped cream (shortcakes, mind you, are usually made with strawberries and sweetened whipped cream). That being said, I also very much like the idea of taking what is typically considered dessert and putting a savory spin on it. Just take one look at this blog and you'll see that it's awash with cupcakes, cookies, brownies, bars, pies, tarts. ![]()
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