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RECIPE
14 INGREDIENTS16 STEPS2HR 30MIN

Fresh Corn and Tomato Crostata

5.0
1 Ratings

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If this photo of this Fresh Corn and Tomato Crostata hasn't already made you drool, you definitely will be by the time you pull it out of the oven.
2HR 30MIN
Total Time

SideChef

Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients

US / METRIC
Servings:
6
Serves 6
1/2 cup
Fine Ground Cornmeal
1 cup
Whole Wheat Pastry Flour
1/2 cup
plus 2 tbsp
1 tsp
3 Tbsp
Cold  Water
1
Sweet Onion
1 cup
Gruyère Cheese
1 cup
Young Gouda
2
1
1 tsp

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Nutrition Per Serving

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CALORIES
549
FAT
30.8 g
PROTEIN
18.8 g
CARBS
52.1 g

Cooking Instructions

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Step 1
Cut the Butter (1/2 cup) into cubes.
Step 2
In a blender or food processor, combine the Fine Ground Cornmeal (1/2 cup), Whole Wheat Pastry Flour (1 cup), Salt (1 teaspoon) and butter. Pulse to combine until the mixture resembles wet sand.
Step 3
Add in the Water (3 tablespoon) and pulse again.
Step 4
Scrape out the dough onto a sheet of plastic wrap. Use your hands to form it into a ball, then cover with another piece of plastic wrap.
Step 5
Flatten into a disc and place in the fridge to chill for 1-2 hours.
Step 6
Slice the Sweet Onion (1) in half, then slice into thin pieces.
Step 7
Heat a skillet over low heat and add 2 tablespoons of butter and the onions. Caramelize for 45 minutes to 1 hour, stirring occasionally, until the onions are golden brown. Add a pinch of salt to taste.
Step 8
While the onion cooks, grate the Gruyère Cheese (4 ounce) and Young Gouda (4 ounce).
Step 9
Slice the corn kernels off the ear of Corn (1).
Step 10
Slice the Heirloom Tomato (2) into 1/4 inch discs and drain on paper towels to remove excess moisture.
Step 11
Remove the dough from the fridge. Sprinkle a piece of parchment with whole wheat pastry flour, and sprinkle the top of the dough with flour. Use a rolling pin, bottle of wine, or glass to flatten the dough into a 1/4 inch-1/8 inch circular crust.
Step 12
Sprinkle the cheese evenly across the center of the crust, leaving a few inches of a border. Top the cheese with the onions.
Step 13
Arrange the sliced tomatoes on top of the onions. Fold the dough up around the tomatoes.
Step 14
Beat the Egg (1) and Milk (1 teaspoon) thoroughly with a pinch of Ground Black Pepper (to taste).
Step 15
Brush the crust with the egg wash. Place into the oven to bake for 30-35 minutes, or until the crust is golden and the center is set.
Step 16
Allow to cool before serving. Garnish with thinly sliced or torn Fresh Basil Leaf (1 handful) and more fresh ground pepper. Serve and enjoy!

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Nutrition Per Serving
Calories
549
% Daily Value*
Fat
30.8 g
39%
Saturated Fat
17.5 g
88%
Trans Fat
0.0 g
--
Cholesterol
115.8 mg
39%
Carbohydrates
52.1 g
19%
Fiber
8.3 g
30%
Sugars
5.0 g
--
Protein
18.8 g
38%
Sodium
739.7 mg
32%
Vitamin D
0.4 µg
2%
Calcium
357.2 mg
27%
Iron
3.3 mg
18%
Potassium
344.6 mg
7%
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