Made with a flaky buttery crust, creamy full-flavored cheddar, and delicious farmers’ market finds…this Heirloom Tomato, Pesto & Cheddar Crostata has summer written all over it!
This is a sponsored post on behalf of Kerrygold® and Martha Stewart Living. As always, all opinions are 100% my own. Thank you for supporting the brands that help make Ciao Chow Bambina possible.
Ahhhh summer….with its blooming gardens, melodious cicada quartets, and fresh-from-the-farm heirloom tomatoes – I am hard pressed to find a time that feels more bountiful. Or more delicious.
How do you eat your tomatoes? Sliced with a little flaked sea salt and cracked black pepper? Sandwiched between two slices of soft white and a hefty smear of good mayo? Cooked down with fresh herbs, melted onions and minced garlic for a tasty marinara?
How about baked in a crostata with basil pesto and rich, creamy, and slightly sweet Kerrygold® Skellig Cheese. Kerrygold® Cheeses, made with milk from grass-fed cows that graze on the lush pastures of Ireland (please take a moment and picture those gorgeous pastures…), are great for melting, crumbling or eating straight from a cheeseboard (or the package, but now I’m letting you in on my little secret). With its tiny crunch and sweet tangy flavor, this cheese is a must in our house.
Oh, crostata – how I love thee!
If you’re anything like I am then you enjoy (maybe even prefer) the kind of summertime cooking that includes rustic flavors and an unpolished appearance. In other words – no need for perfection. When I can use words like rustic and free-form and unpolished to describe my food – I’m in!
Crostata, Italy’s answer to France’s galette, can be sweet or savory. As long as you have a little flour, some chilled butter, ice water and a splash of milk – you’re halfway home. This dough comes together quickly and needs only a short spell of time to rest in the refrigerator. And while it’s resting, you can too. Or you can gather and prep your ingredients for the luscious filling. Also fun!
Today’s crostata is all about the layers:
- A thin layer of basil pesto, just enough to hint at its earthiness without overwhelming the other flavors.
- A generous layer of grated Kerrygold® Skellig Cheese in all its cheddar glory. Let’s face it – there’s no skimping on cheese when it’s as creamy and sweet as this is.
- Then finish with a few gorgeous rounds of sliced heirloom tomatoes.
I don’t know whether to look at it or eat it… I mean – how beautiful can one food be?
Once out of the oven, you’ll want the crostata to sit for a minute or two, just until room temperature.
Dress with fresh basil and a scattering of toasted pine nuts, then nothing left to do but enjoy.
This bountiful crostata, made with Kerrygold® Skellig Cheese is what summertime entertaining is all about.
Simple, delicious, seasonal, humble cooking.
Let Kerrygold® help you create summer meals worth remembering!
- 2 cups all-purpose flour
- ¾ cups salted butter, chilled and cut into small cubes
- ½ cup plus 2 Tbsp. ice cold water
- ⅛ cup basil pesto (your favorite store-bought or CCB's recipe)
- 1½ cups Kerrygold® Skellig Cheese, shredded (plus 1 - 2 Tbsp. more for sprinkling)
- 6 - 8 thick slices of Heirloom tomatoes
- Salt and black pepper, to taste
- 2 - 3 Tbsp. milk
- Flaked sea salt for sprinkling
- ⅓ cup toasted pine nuts
- Fresh basil leaves (optional)
- In a large mixing bowl, place the flour, butter and water.
- Mix with your hands until everything is combined and the dough becomes one solid mass.
- Turn the dough onto a well-floured board and form into a disk.
- Wrap the disk with plastic and refrigerate for at least 1 hour.
- Preheat oven to 400 F.
- Remove dough from the refrigerator.
- Place a piece of parchment on a baking sheet then roll the dough on the parchment to form a 12-inch circle.
- Leaving about 11/2 inches around the perimeter of the dough, spread the pesto over the dough.
- Next, scatter the shredded Kerrygold® Skellig cheese.
- Place the tomatoes on the cheese.
- Season with salt and pepper.
- Gently fold the border up and around the tomatoes, pleating to make a circle.
- Brush milk around the edges of the dough and sprinkle with sea salt.
- Bake for 40 - 45 minutes until the crust is golden and the cheese is melted.
- Allow to sit.
- Serve at room temperature with toasted pine nuts, a sprinkle of shredded Kerrygold® Skellig and a few leaves of fresh basil.
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