tomato girl summer crostata

Tomato Crostata

1 store-bought rolled pie crust, defrosted

8 ounces herbed cream cheese, at room temperature

8 ounces, freshly grated low-moisture mozzarella

1 large heirloom tomato

1 medium roma tomato

1 teaspoon kosher salt

1 teaspoon dried oregano

1 egg, beaten with 1 tablespoon water

¼ cup Parmigiano Reggiano cheese, grated

2 tablespoons extra virgin olive oil

5 to 6 basil leaves

Preheat the oven to 350 degrees.

Roll out the pie crust to a ⅛ inch thickness and place on a baking sheet.

Carefully spread the cream cheese out on a thin layer leaving an inch border along the edge of the pie dough.

Sprinkle the mozzarella evenly over the mozzarella.

Slice the tomatoes about ¼ inch thickness and artfully place them on top of the cream cheese. If the tomatoes are different colors, create a pattern.

Sprinkle the salt, pepper and dried oregano all over the tomatoes.

Fold up the edges of the dough to create a border around the tomatoes.

Brush the dough with egg wash. Sprinkle the parmigiano all over the edges to cover the dough.

Bake for 45 minutes, until the crust is golden brown.

Remove from the oven and drizzle olive oil over the tomatoes. Allow the crostata to cool. 

Add the basil leaves as garnish and serve at room temperature.