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Thursday, August 7, 2014

Tomato and Cheese Crostata

I’ve always dreamed of going to Italy. And next year, I was planning on finally making my dream vacation come true. But sadly, life got in the way and unless something changes, I won’t be going to Italy next year {sad face}.

Milano Naviglio Pavese by Emanuele Pinna
This doesn’t mean I’m giving up on my dream vacation, it just means it’s on hold for now. So at least I can save up more money to spend for shopping when I finally do get to go!

And if I can’t go to Italy, I might as well eat like I’m in Italy! And what better represents a little taste of Italy than a tomato and cheese crostata.

This pie inspired dish is made with authentic Italian ingredients that include Roma tomatoes, olive oil, fresh basil, feta cheese, and mozzarella enveloped within a flaky pastry dough.

A deliciously light and savoury pie-dish to enjoy for lunch or dinner with a glass of wine so you can close your eyes and imagine that you’re dining in Italy. At least for one night {smile}....

Tomato and Cheese Crostata


1 ready-made pie crust, room temperature

3 Roma tomatoes, sliced

2 Tablespoons Feta cheese

1 Tablespoon mozzarella cheese, grated

3 Tablespoons olive oil

3 Tablespoons fresh basil, chopped

2 garlic cloves, minced

Pinch of sea salt

Pinch of ground black pepper


Preheat oven to 425F degrees.

Place a sheet of parchment paper onto a baking sheet. Roll out pie crust dough onto lined baking sheet. Set aside.

In a small bowl, combine olive oil, basil, garlic cloves, salt & pepper. Spoon half over pie crust dough, spreading evenly and keeping about 1 inch from edges oil free.

Arrange sliced tomatoes evenly around pie crust dough, leaving about 1 inch from the edges so you will have enough to fold over. Crumble feta cheese over tomatoes.

 Pour remaining oil mixture over tomatoes and cheeses, keeping 1 inch of edges oil free.

Gently fold the dough edges up and over the tomatoes so it lays flat. The center will be dough free so it gives you a beautiful view of the cooked tomatoes and cheeses when done.

Sprinkle mozzarella over the open area of tomatoes and feta, making sure not to cover the edges.

Bake for 20-30 minutes or until edges of pie crust are golden.

Remove from oven and let sit for 10 minutes before serving. Can be served warm or at room temperature.

*Helpful Hints*

- All measurements are US

Inspired by ~ Kellie at The Suburban Soapbox

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