Description
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!
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cups salted butter, chilled and cut into small cubes
- 1/2 cup plus 2 Tbsp. ice cold water
- 1/8 cup basil pesto (your favorite store-bought or CCB’s recipe)
- 1 1/2 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
- 1/3 cup toasted pine nuts
- Fresh basil leaves (optional)
Instructions
- 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.