Tomato Goat Cheese Crostata
A Tomato Goat Cheese Crostata is the perfect combination of rustic charm and elegant flavor. With its flaky, buttery crust, creamy goat cheese filling, and juicy, roasted tomatoes, this savory tart celebrates simple ingredients in the most delicious way. Whether served as a light lunch, appetizer, brunch centerpiece, or easy weeknight dinner, this crostata is proof that a handful of fresh ingredients can create something truly unforgettable.
Unlike a traditional pie, a crostata embraces an intentionally rustic appearance. The dough is rolled out, filled with flavorful ingredients, and folded over the edges without the need for a special pan. As it bakes, the crust turns beautifully golden and crisp while the tomatoes soften and become concentrated in flavor. The result is a dish that looks as inviting as it tastes.
The creamy goat cheese is what makes this crostata so memorable. Its tangy richness provides the perfect contrast to the natural sweetness of ripe tomatoes. As the cheese warms in the oven, it becomes silky and spreadable, blending with the juices released from the tomatoes. Every bite offers a balance of flaky pastry, creamy cheese, and fresh garden flavor.
Fresh herbs such as basil, thyme, or oregano elevate the crostata even further by adding fragrant notes that complement both the tomatoes and goat cheese. A drizzle of olive oil and a sprinkle of cracked black pepper enhance the natural ingredients without overpowering them. For an extra touch of sweetness, drizzle honey or balsamic glaze after baking to create a contrast to the cheese.
One of the best things about a Tomato Goat Cheese Crostata is its versatility. Serve it warm straight from the oven, at room temperature for entertaining, or even enjoyed cold the next day. Pair with a green salad and a glass of chilled white wine for a complete meal that feels effortlessly sophisticated.
This recipe is also a fantastic way to showcase summer tomatoes at their peak. Whether you use heirloom varieties or vine-ripened, their vibrant color and flavor shine against the goat cheese and flaky pastry. The finished crostata is rustic enough for a casual family dinner. Yet elegant enough to serve at brunches, picnics, or holiday gatherings.
Simple, beautiful, and packed with fresh flavor, Tomato Goat Cheese Crostata is the kind of recipe that brings people together around the table and celebrates the best of seasonal cooking.
Tomato Goat Cheese Crostata
Ingredients
CRUST
- 1 cup all-purpose flour
- 1/2 tsp kosher salt
- 1 stick butter-cubed and cold
- 3 tbsp ice water
TART FILLING
- 1/2 stick butter
- 4 cups leeks-white and green parts
- 1 tsp fresh thyme leaves
- salt and pepper to taste
- 1 lb tomatoes-cored and sliced
- 4 oz goat cheese-crumbled
- 1 egg w/ 1 tbsp milk or water-beaten
- chopped basil and chives-garnish
Instructions
CRUST
- Put the flour and salt in a food processor with the steel blade and pulse to combine. add the butter and toss to make sure the cubes are completely coated with flour.
- Pulse about 15 times. the butter should be pea sized. While pulsing add the ice water through the feed tube. Pulse to combine and stop before it forms a dough ball. On a floured surface form the dough into a disk. Wrap it plastic wrap and put in the fridge for 1 hour.
TART
- Preheat the oven to 450'. Heat 4 tablespoons of butter in a 12" skillet over med-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon of pepper and sauté for about 8 minutes until tender. Set aside.
- Place the tomatoes in a single layer on a plate, sprinkle with kosher salt, black pepper and a drizzle of olive oil. Set aside.
- On a floured piece of parchment paper roll the dough out into an 11" circle. Turn a baking sheet upside down and transfer the parchment with dough to the baking sheet.
- Spread the leeks on top off the pastry, leaving an 1 1/2" border. Next evenly crumble the goat on top of the leeks. Arrange the tomatoes on top of the cheese, overlapping the slices.
- Turn the edges of the pastry up and over the tomatoes, crimping so it lies flat. Brush the edges with the egg wash and bake for 30 minutes. Watch the last 5 minutes so it doesn't burn. It should have a nice browned appearance.
- Cool in the pan for 5 minutes, sprinkle with your garnish. Cut into wedges and serve.