Tomato Cheddar Crostata With Pickled Red Onions

• 1 pie dough, store bought or homemade
• 1 lb tomatoes
• 8 oz. ricotta cheese
• 10 cloves roasted garlic
• 6 oz. cheddar cheese, shredded
• 6 oz pickled red onions
• ¼ cup fresh basil, chiffonade
• 1 oz extra virgin olive oil
• Sea salt
• Black pepper

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1. Preheat the oven to 375 degrees.
2. Roll out pie dough to at least 10-12 inches wide and portion on a lined sheet Pan. You want to build your crostata on the sheet pan so it does not have to be moved.
3. Smash the garlic and mix together with the ricotta cheese and ¾ of the basil. Then season with salt and pepper.
4. Evenly spread the cheese mixture in the center of the pastry leaving a 2-inch border that will form the edge crust.
5. Slice the tomatoes ½inch thick and lay them in a round shingle pattern covering the cheese. Sprinkle it with cheddar cheese.
6. Season the tomatoes with sea salt and black pepper.
7. Now start bringing up the edge of the pastry over the tomatoes creating the top crust. The center will be uncovered so you can see the cheddar and tomatoes.
8. Place crostata in the oven and bake for 40-45 minutes or until golden brown and the bottom is crispy.
9. When cool, drizzle with olive oil and garnish with the rest of the fresh basil and pickled red onions.