{"id":6049,"date":"2014-05-29T14:48:47","date_gmt":"2014-05-29T21:48:47","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=6049"},"modified":"2016-05-27T10:01:18","modified_gmt":"2016-05-27T17:01:18","slug":"roasted-tomato-ricotta-crostata","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/roasted-tomato-ricotta-crostata\/","title":{"rendered":"Roasted Tomato & Ricotta Crostata"},"content":{"rendered":"
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A few Saturdays ago was such a great cooking day which I really needed after a horrible Friday of failed recipes (the worst of which was coconut egg custard that turned into scrambled eggs!)! My college group had a potluck at our place for going away party for one of our close friends and I made this roasted tomato & ricotta crostata, Asian noodle salad, and chocolate pudding cake (yes kind of a hodgepodge since we didn’t have a theme), all which I think turned out great! For breakfast I even made the coconut egg custard again (kaya) and got a nice smooth custard \ud83d\ude42
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But why am I even going on about other recipes when this post is about this AMAZING roasted tomato & ricotta crostata I found on Shake and Bake<\/a>. What a fun blog<\/a>\u00a0by the way. The roasted tomato & ricotta crostata (it rhymes) uses the Tartine quiche crust which may have actually changed my life. I was taught at a very early age to make pie crust (thank you Mom!), but this recipe makes it a little simpler by using a food processor and also surprised me by being very tender and flaky even though it uses only butter. I’ll definitely try it again with a quiche.<\/p>\n

For the ricotta and cheese mixture, I only used ricotta and feta and then lightly shaved aged gouda (since we had some gouda and no parmesan) over the top. Totally forgot to add the nutmeg and garlic powder and didn’t miss either. It’s the crust and ricotta and delightfully caramely tomatoes that are the star of this dish. One thing to note is I had the ricotta mixture made up on the counter ahead of time and since it wasn’t super cold it spread out a lot on the crust. I would either make it up right before filling the crust or keep it in the fridge. At the end of the day it didn’t really matter but it was harder to keep it contained in the crust.<\/p>\n

One more note, everyone kept referring to the crostata as a pizza which I thought was funny. I kept saying “it is a\u00a0CROSTATA!”\u00a0<\/em>as if I had ever known what one was before. But it is definitely more like a savory “pie” than a “pizza”. I think this would be great for a dinner party with just the crostata and a big green salad.<\/p>\n

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\nTartine’s Flaky Crust (1\/2 recipe)
\n<\/span>1\/3 cup water
\n1\/2 teaspoon salt
\n<\/span>1 1\/2\u00a0cups flour
\n1\/2 cup + 2 1\/2 tablespoons butter<\/p>\n

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  1. Add salt to water and put in the freezer for 15 minutes. Measure flour into a bowl and put in the freezer for the same amount of time. Put the butter in the freezer too!<\/li>\n
  2. Throw the flour into a food processor. Cut the butter into little pats and add the food processor. Pulse for 10-15 times; the butter should be about the size of peas. Turn the food processor to on and slowly drizzle in the water. Watch carefully and once the dough starts to clump around the blade, turn it off. Dump out, form into a ball and put in the fridge for a minimum of 1 hour.\u00a0<\/span><\/li>\n<\/ol>\n

    Oven Roasted Tomatoes<\/span>
    \n5 roma tomatoes thickly sliced
    \nOlive oil
    \nSalt
    \nFresh ground pepper
    \nPinch sugar<\/p>\n