Tomato Onion Goat Cheese Crostata

What happens when leek meets red onion and they dance with goat cheese and heirloom tomatoes? Spicy, Sweet, tangy, creamy deliciousness, and this Crostata of course!

Talk about a perfect light and filling summer dish. The leeks melt into the red onions and the goat cheese layers so perfectly on top with its creamy texture and tanginess. The heirloom tomatoes add the perfect amount of acid and sweetness. Calabiran chili does the job of spicing it up!

We paired this crostata with a spinach salad with red onions, pineapple, cashews, and hot honey walnuts.

This is a fast and super easy dish to make and extremely satisfying!

Hera’s Pinch

A crostata is interchangeable with a galette. The difference being crostata is Italian in origin and galette is French in origin. They both mean a sweet, free-form, open-faced pie.

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Tomato Onion Goat Cheese Crostata

Prep time: 15 MinCook time: 25 MinInactive time: 10 MinTotal time: 50 Min

Ingredients

• 1 pie crust
• 4 tablespoons of butter
• 1 leek
• 1/2 a red onions
• 1/2 teaspoon of salt
• 1 teaspoon of thyme
• 1/2 teaspoon of black pepper or to taste
• 1 pinch of Calabrian chili
• 1 4 oz package of goat cheese
• 2 Heirloom Tomatoes
• 1 green onion
• 1 1/2 teaspoons of chives
• Eggwash 1 egg and 1 tablespoon of water

Instructions

1. Melt 4 tablespoons of butter into a saute pan. As the butter melts chop leek and red onion. Add leek, red onion, salt, thyme, black pepper, and Calabrian chili, saute for about 7-8 minutes.
2. Set oven to 450℉.
3. Roll out the pie crust to about an 11-inch circle. Put the crust onto a 9-inch tart pan pulling the sides up. If you do not have a tart pan you can use parchment paper and place the parchment on an inverted sheet pan.
4. Spoon the leek and onion mixture into the pie crust evenly. Then crumble the goat cheese for the second layer. Slice and lay the heirloom tomatoes for the top layer, make sure to overlap them as they will shrink.
5. Turn the edges of the pie crust up and over the tomatoes. If you are using parchment you will need to crimp the edges so it lies flat.
6. Whisk egg and water for egg wash and brush the pie crust edges with the egg wash.
7. Bake for 25-27 minutes or until the pie crust has nicely browned.
8. Cool in pan for 5-7 minutes, then sprinkle green onions and chives over the crostata and cut into wedges before serving.
9. Enjoy!