Tomato Cheddar Crostata With Pickled Red Onions

Fresh seasonal tomatoes baked in a buttery crispy pastry topped with melted cheddar and bright and tangy pickled red onions.

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One of my favorite things to make for lunch in the summer is savory Crustadas. They can be filled with so many fresh seasonal vegetables and fruits. Tomatoes in season are one of my favorite fillings. If you are able to get a variety of heirloom tomatoes even better. Then you get a lovely variety of colors and flavors.

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What ingredients do you need for a tomato cheddar crostata?

• Pie dough, Store Bought or Homemade
• Tomatoes
• Ricotta Cheese
• Cloves Roasted Garlic
• Cheddar Cheese
• Pickled Red Onions
• Fresh Casil
• Extra Virgin Olive Oil
• Sea Salt
• Black Pepper

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The Recipe

Preheat the oven to 375 degrees. 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. Smash the garlic and mix together with the ricotta cheese and ¾ of the basil. Then season with salt and pepper.

Evenly spread the cheese mixture in the center of the pastry leaving a 2-inch border that will form the edge crust. Slice the tomatoes ½ inch thick and lay them in a round shingle pattern covering the cheese. Sprinkle it with cheddar cheese.  Season the tomatoes with sea salt and black pepper.

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. Place crostata in the oven and bake for 40-45 minutes or until golden brown and the bottom is crispy. When cool, drizzle with olive oil and garnish with the rest of the fresh basil and pickled red onions.

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Recipe Tips:

• My favorite time to make this pie is when heirloom tomatoes are in season and it has all the different colored tomatoes and their amazing flavors.
• You can use many other vegetables in this type of crostata such as spinach, asparagus or cauliflower.

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Make Ahead:

• The crostata is best served the day of cooking so it is crispy but you could make it the day before and then bake off the next day.
• You can also freeze this pie and then bake directly from the freezer.

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Storing tips:

• Store any leftovers in the refrigerator for up to 5 days.

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