Fresh Tomato Crostata with Basil Garlic Crust

Fresh Tomato Crostata with Basil Garlic Crust


  • 1 recipe Basil Garlic Tart Dough (see below)

  • 8 ounces fresh sliced mozzarella

  • 2 large, ripe tomatoes, sliced thinly

  • Salt and freshly ground black pepper

  • Olive oil for drizzling


  1. Preheat oven to 375°

  2. Prepare the dough, and press it into the bottom of a ten inch tart pan, trimming the edges to fit.

  3. Line the bottom of the tart shell with the mozzarella slices. Arrange the tomato slices over the cheese. Season with salt and pepper and drizzle with olive oil.

  4. Bake 35 to 40 minutes, until crust is golden brown and the cheese is beginning to brown. Allow to cool on a rack for at least five minutes before slicing.

Basil Garlic Crostata Dough

  • 1/3 cup fresh basil leaves, packed

  • 1 medium garlic clove

  • 1 1/4 cups flour

  • 1/2 tsp kosher salt

  • 8 T unsalted butter, chilled and cut into ten pieces

  • 4-5 T ice water


  1. Put the basil and garlic into the bowl of a food processor. Process, scraping down the sides if necessary, until finely chopped. Add the salt and flour, pulse to combine.

  2. Add the butter pieces. Pulse about ten times, or until the mixture resembles pea-sized crumbs. (thank goodness I’d seen Ina Garten doing this on the Food Channel so I knew what they are talking about)

  3. One tablespoon at a time, add the water, pulsing several times after each addition. After 4 tablespoons have been added, process the dough for several seconds to see if a ball forms. If not, add the last tablespoon of water. Process until a ball forms and remove the dough from the food processor.

  4. Form the ball into a five inch disc and wrap in plastic wrap. Refrigerate at least an hour.

  5. Roll the dough on a lightly floured surface into a 12 inch circle. Lay the dough over the tart pan and press it into the bottom.

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