Cherry Tomato Crostata (Galette)
This savory cherry tomato crostata can be served as a summer brunch or appetizer. Topped with creamy burrata cheese and fresh basil, it’s an easy summer treat!
I’ve never met a crostata I didn’t like.
Buttery, flaky and filled with juicy fruit, they’re one of those desserts that have all the right textures and flavors in one bite.
This easy cherry tomato crostata still has those delicious textures, but in a more savory tone. Instead of the usual vanilla ice cream topping, it gets creamy, melty burrata cheese and sprinkles of fresh basil.
I’m usually one for sweet berry pies, galettes, or crostatas, but in this case the cherry tomatoes tossed with herbs and olive oil baked in that buttery crostata dough is definitely top on my summer must-haves.
The plus side to this tomato galette is that you can shape and fold the dough as neat or not-so-neat as you’d like. No fancy pie shapes here, the more rustic the better!
Cherry tomato crostata ingredients:
- cornmeal dough: flour, cornmeal, sugar, salt, butter and buttermilk (recipe adapted from Sally’s Baking Addiction.)
- cherry tomatoes
- olive oil
- salt and pepper
- fresh thyme
- fresh basil
- lemon zest
- burrata cheese (you can also use goat cheese, fresh mozzarella, etc.)
How to make savory tomato crostata:
- Make the dough: combine dry ingredients in large bowl. Using a pastry cutter (or two forks), cut the butter until it’s in small, pea-size pieces.
- Slowly stream in just enough cold water until moistened (you don’t want it forming a ball). If you grab the mixture with your hands and it holds it’s shape, then it’s ready to go! If it’s still crumbly, add another tablespoon of water.
- Turn dough onto a lightly floured surface and gently work into a ball. Wrap and flatten into a thick disc with hands. Refrigerate for 1 hour or up to 3 days.
- For the filling: preheat oven to 400 F. Line a baking sheet with parchment paper or a silicone baking mat.
- Place cherry tomatoes in large bowl. Add generous pinch of salt and let sit for 5-7 minutes to draw out excess water.
- Drain tomatoes of the excess liquid, return to bowl. Toss with olive oil, lemon zest, thyme, salt, pepper and garlic.
- Once dough has chilled, remove from refrigerator and place onto lightly floured surface. Roll out into a 12″ circle (it does not have to be uniform).
- Transfer to lined baking sheet and lightly dust middle with corn meal. Add tomato filling on top of corn meal. Fold edges of the dough over the filling, overlapping slightly. Brush with egg wash.
- Bake for 35-45 minutes or until crust is golden and tomatoes are burst.
- Remove and top with burrata cheese and fresh basil. Serve warm or at room temp.
Tips for the perfect cherry tomato crostata:
- Be sure to let the tomatoes sit at least 5 minutes with salt. Tomatoes have a lot of moisture which could leave you with a soggy crostata. The salt draws out the excess moisture from the tomatoes.
- Another tip that helps to keep the crust from getting soggy is to toss the tomatoes with a little cornstarch. This will thicken the juices into a more jam-like consistency.
- To really ensure that your crostata doesn’t end up soggy in the middle, I like to dust it with corn meal or flour before adding my filling. This helps absorb that extra moisture from those juicy tomatoes.
- For the perfect crostata dough, you want your butter and water to be COLD. You also must chill the dough for at least 1 hour. The cold butter helps create that perfect flaky light texture.
- Don’t go crazy when folding your crostata, the less “perfect” the better! That’s the beauty of a crostata, they’re meant to be rustic looking ;).
What’s the difference between crostata and a galette?
There’s no difference between a crostata and a galette!
Crostata is the Italian term and Galette is the French term but they both mean and open faced fruit tart.
For more crostata and pie recipes try:
Peach-Blueberry Lavender Crostata
Pumpkin Pie with Toasted Maple Meringue
Triple Berry Custard Pie with Crumb Topping
If you make this recipe don’t forget to comment below or leave a rating. I’d love to hear your feedback!
Cherry Tomato Crostata (Galette)
- 1 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/4 cup cold water (plus more if needed)
- 1 egg, beaten
- 16 ounces cherry tomatoes, halved (about 2 cups)
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 2 sprigs thyme, chopped
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon lemon zest
- 1 clove garlic, minced
- 2 teaspoons cornstarch
- 1, 4 ounce ball of burrata cheese, for serving (can also use goat cheese or fresh mozzarella, see recipe notes)
- balsamic drizzle, for serving (optional)
- Whisk together flour, cornmeal, sugar and salt in large bowl.
- Add cold butter. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse, pea-sized pieces.
- Slowly stir in 1/4 cup of water. If dough is still crumbly and dry, add another tablespoon as needed. (The dough should not be in a ball shape yet, if you squeeze it in your hand and it holds it's shape then it's ready to go).
- Turn dough onto a lightly floured surface. Gently work into a ball using your hands. Wrap with plastic wrap and shape into a thick disc. Refrigerate for at least 1 hour or up to 3 days.
- Preheat oven to 415 F. Line a baking sheet with parchment paper or a silicone baking mat.
- Place halved tomatoes in large bowl. Add a generous pinch of salt and toss. Let the tomatoes sit for 5-7 minutes to release excess juices.
- Drain excess juices that have accumulated in the bowl. Toss tomatoes with olive oil, pepper, thyme, basil, lemon zest, garlic and corn starch.
- Remove chilled dough from refrigerator. On a lightly floured surface roll into a 12" circle (it doesn't have to be perfectly shaped!). Sprinkle middle of circle with a light dusting of cornmeal.
- Place tomato filling in the middle on top of the cornmeal. Sprinkle with salt. Fold up edges of the dough over the filling, over lapping as needed.
- Brush dough with egg wash. Bake for 35-40 minutes or until crust is golden and filling is bubbly.
- Remove and top with burrata cheese (I like to tear it into chunks). Let cool 10 minutes before serving.
- Serve with balsamic drizzle and extra basil (if desired).
- *If using goat cheese or mozzarella, place on top of crostata the last 5 minutes of baking.
- *Crostata can be wrapped and stored in the refrigerator for up to 4 days.
Share your thoughts, or ask a question!