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Cherry Tomato Crostata Recipe

Makes 6 servings

Tomato tart is a summertime favorite. Cherry tomatoes work well because they give off less water and keep the crust crisp, while tomato jam brings a concentrated tomato layer at the base of the tart and absorbs those bubbling tomato juices as it bakes. A drizzle of honey heightens the sweetness.



1¼ cup unbleached all-purpose flour, plus more for dusting

½ cup fine semolina flour 1 teaspoon fine sea salt

¾ cup (1½ sticks) unsalted butter, cubed and chilled

1/3 cup ice-cold water


1 heaping pint cherry tomatoes, stemmed and halved, or quartered if large

2 tablespoons honey, plus more for drizzling

2 tablespoons extra virgin olive oil 1 teaspoon fresh thyme leaves

1½  teaspoons kosher salt

1/8 teaspoon freshly ground black pepper

½ cup Spiced Tomato Jam (page 34)

1 egg

Flaky sea salt


To Make the Dough:

Whisk both flours and the salt in a medium mixing bowl. Add the cold butter and toss with your hands to coat it in the flour. Smear the butter between your fingers to make small streaks the size of peas. Add the cold water and stir just to combine and moisten the flour, being careful not to overwork the dough. When the dough just comes together, transfer the mixture to a clean surface dusted with flour. Flatten the dough out with the palms of your hands, then roll it out about 1/2 inch thick using a floured rolling pin. Fold the dough over on itself twice and repeat rolling it out and folding it 3 times to create layers, which will lead to a flaky crust. After the last fold, press the dough into a flat disk and wrap it tightly with plastic film. Refrigerate for at least 1 hour and up to 2 days before using.

To Make the Filling:

In a medium bowl, combine the cherry tomatoes, honey, oil, thyme, salt, and pepper and mix well. Let this mixture sit out at room temperature to macerate for 15 minutes or up to 1 hour. Drain the juices into a small pan and bring to a simmer over medium heat. Simmer until it thickens to coat the back of a spoon, 4 to 6 minutes. Let the syrup cool briefly then add it back to the tomatoes.

Line a large rimmed baking sheet with a sheet of parchment paper and set aside. Pull the dough from the refrigerator and place it on a floured surface. Using a floured rolling pin, roll the dough out to a 15-inch circle, rotating it occasionally to be sure it isn’t sticking, and dusting with additional flour as needed. Spread the tomato jam in the center of the cold dough, leaving a 2-inch naked edge. Spread the cherry tomato mixture over the jam in an even layer. Fold the edges of dough over the filling, overlapping every 4 inches to create an evenly pleated crust. Refrigerate until well chilled before baking, about 20 minutes.

Preheat the oven to 375˚F with a rack in the center position. In a small bowl, beat the egg with 2 teaspoons of water. Remove the crostata from the refrigerator and brush the egg wash on the crust. Bake until the crust is lightly browned and the tomato filling is hot and bubbly, 40 to 45 minutes. Let cool for 10 to 15 minutes.

Drizzle the entire crostata with honey and sprinkle some flaky sea salt over the top, especially on the crust. Serve warm or at room temperature.

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