Aubergine And Tomato Crostata Italian Rustic Pie Recipes

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TOMATO & GOAT CHEESE CROSTATA



Tomato & Goat Cheese Crostata image

I'll always remember making my first crostata. It was from my friend Johanne Killeen's cookbook Cucina Simpatica. Johanne and her late husband George Germon started Al Forno restaurant in Providence; 40 years later, it's still one of my favorite places - and I just adore Johanne's cookbook. Her apple crostata is both elegant and earthy, a flaky, buttery crust filled with sweet apples. It's divine! Over the years, I've played around with lots of other sweet crostatas, like one with a raspberry-rhubarb filling (it's in my book Cooking for Jeffrey), but I also love savory crostatas. I make this tomato and goat cheese version with the same flaky crust (minus the sugar), a layer of creamy goat cheese on the bottom and big slices of gorgeous heirloom tomatoes on top. The trick is to bake it on an upside-down sheet pan: Because there are no sides on the pan to block the heat, the tart browns more evenly. This crostata, served with a salad, is a perfect summer lunch!

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

1 cup all-purpose flour
Kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
3 tablespoons ice water
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped leeks, white and light green parts, spun dry (4 leeks)
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1 pound heirloom tomatoes, cored and sliced 3/8 inch thick (see Cook's Notes)
Good olive oil
4 ounces creamy fresh goat cheese, crumbled
1 egg beaten with 1 tablespoon milk, for egg wash
Chopped fresh basil leaves and chives

Steps:

  • For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour.
  • Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
  • On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.

EGGPLANT (AUBERGINE) AND TOMATO CRISP



Eggplant (Aubergine) and Tomato Crisp image

I got this from the Delicious Living magazine (Oct. 2006). They have quite a few good recipes this month. I used sourdough bread for the breadcrumbs since I had a ton of it and it still turned out great. Not sure if the sourdough made it better or not. Have to try it the regular way too. I also used all dry seasonings, instead of fresh. It's a little time consuming, but great on a fall day. Oh, don't bother to peel the eggplant. It was fine unpeeled.

Provided by WI Cheesehead

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
2 tablespoons balsamic vinegar
6 garlic cloves, minced
4 tablespoons fresh basil, chopped
1/2 teaspoon dried oregano
salt & fresh ground pepper, to taste
2 medium eggplants, peeled and cut into 1/2-inch slices
1 yellow bell pepper, cut into 1/2-inch strips
4 large ripe tomatoes, cut into 1/4-inch slices
3 tablespoons chopped fresh parsley
6 cups whole wheat breadcrumbs
1 teaspoon dried thyme
2 teaspoons chopped fresh rosemary
1/2 cup freshly grated parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons olive oil
salt & fresh ground pepper, to taste
basil leaves, for garnish

Steps:

  • Preheat oven to 425°. In a small bowl, whisk together oil, vinegar, garlic, basil, oregano, salt and pepper; brush on both sides of eggplant, bell pepper and tomato slices.
  • Place vegetables on a large baking sheet. Jellyroll pan works nice.
  • Cover with foil and bake for 10 minutes.
  • Remove foil and bake another 10 minutes.
  • Lightly coat a shallow casserole or gratin dish with cooking spray.
  • Place a layer of eggplant on bottom; top with a layer of bell pepper, then a layer of sliced tomatoes.
  • Repeat layers, using all remaining vegetables and ending with a layer of tomatoes.
  • Mix together all topping ingredients except fresh basil leaves.
  • Sprinkle over vegetables.
  • Bake for 30 minutes. Garnish with fresh basil leaves.

Nutrition Facts : Calories 151.5, Fat 9.1, SaturatedFat 2.1, Cholesterol 5.5, Sodium 105.8, Carbohydrate 15.1, Fiber 6.2, Sugar 6.4, Protein 5.1

RUSTIC TOMATO BASIL PIE



Rustic Tomato Basil Pie image

This pie is made of commonly found ingredients found in most kitchens. Any leftover garlic mayonnaise can be stored, covered, in the refrigerator up to one week.

Provided by threeovens

Categories     Vegetable

Time 1h

Yield 4 main dish 8 appetizer, 4 serving(s)

Number Of Ingredients 9

1/2 cup mayonnaise
1 garlic clove, minced
1 tablespoon fresh lemon juice
kosher salt
cracked black pepper
3 large tomatoes, cored and cut into slices slightly thinner than 1/2 inch
unbaked 9-inch pie crust, preferably the rolled refrigerated kind
10 basil leaves
extra virgin olive oil, for drizzling

Steps:

  • Preheat oven to 425 degrees F; line a baking sheet with parchment paper.
  • In a small bowl, whisk together mayonnaise, garlic, and lemon juice; season with salt and pepper.
  • Season tomatoes lightly with salt and pepper.
  • Spread the dough out on the prepared baking sheet and brush with about 1 tablespoon of the garlic mayonnaise all the way to the edge.
  • Arrange about half the tomatoes on the dough, leaving a 2-inch border (tomatoes can overlap).
  • Scatter basil over tomatoes.
  • Made a second layer of tomatoes and basil.
  • Fold the edges of the dough toward the center (will not cover filling); brush with garlic mayonnaise to help secure the folds in the crust.
  • Drizzle a teaspoon of olive oil on the tomatoes and lightly season with salt and pepper.
  • Bake until golden brown, about 30 to 40 minutes; let set for 30 minutes to allow tomato juices to redistribute.
  • Cut the cooled pie into wedges and serve each with a dollop of the remaining garlic mayonnaise.

Nutrition Facts : Calories 142.9, Fat 10.1, SaturatedFat 1.5, Cholesterol 7.6, Sodium 216.1, Carbohydrate 13.2, Fiber 1.9, Sugar 5.6, Protein 1.7

AUBERGINE AND TOMATO CROSTATA ( ITALIAN RUSTIC PIE)



Aubergine and Tomato Crostata ( Italian Rustic Pie) image

Make and share this Aubergine and Tomato Crostata ( Italian Rustic Pie) recipe from Food.com.

Provided by Wild Thyme Flour

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

300 g plain flour
1/2 teaspoon salt
1/2 cup water (approx.)
3 tablespoons olive oil
2 tablespoons oregano
2 large aubergines, sliced
4 tomatoes, sliced
1 onion
200 g ricotta cheese
250 g yogurt
1 tablespoon flour
4 eggs
4 tablespoons parmesan cheese
salt and pepper

Steps:

  • In a processor make a dough with the flour, oregano, salt, olive oil and enough water to make a dough ball.
  • Rest in plastic wrap but don't refrigerate.
  • cook the sliced aubergines with the 2 tbsp of water and 1 tbsp olive oil.
  • Drain the auberines and place half of them in a blender with the ricotta, yogurt, eggs, parmesan and seasoning.
  • Grease and Line a 26cm pie dish with baking paper. roll out the pastry and line the pie dish.Place another greaseproof paper on top and cover in baking beans.
  • Bake in a 200C for 20 minutes. Remove the paper and beans and fill with the aubergine cream.
  • Place circles o the rest of the aubergine, sliced onions and tomatoes decoratively on the surface.
  • Mix 1 tbsp olive oil and 1 tbsp water and using a pastry brush, brush the aubergines and tomatoes. season and sprinkle on some more oregano.
  • Bake for a further 30 minutes.

Nutrition Facts : Calories 748.2, Fat 26.7, SaturatedFat 9.6, Cholesterol 249.5, Sodium 522.2, Carbohydrate 99, Fiber 12.4, Sugar 13.6, Protein 29.6

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