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SideChef
Recipes
4th of July
Fresh Corn and Tomato Crostata

14 INGREDIENTS • 16 STEPS • 2HRS 30MINS

Fresh Corn and Tomato Crostata

Recipe

5.0

1 rating
This Fresh Corn and Tomato Crostata brings everything you want from a full meal into a delicious single dish. The perfect crust with a flavorful mix of cheese and fresh vegetables makes this the perfect lunch or dinner. And if this hasn't already made you drool, you definitely will be by the time you pull it out of the oven.
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This Fresh Corn and Tomato Crostata brings everything you want from a full meal into a delicious single dish. The perfect crust with a flavorful mix of cheese and fresh vegetables makes this the perfect lunch or dinner. And if this hasn't already made you drool, you definitely will be by the time you pull it out of the oven.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

2HRS 30MINS

Total Time

$2.20

Cost Per Serving

Ingredients

Servings
6
us / metric
Fine Ground Cornmeal
1/2 cup
Fine Ground Cornmeal
Whole Wheat Pastry Flour
1 cup
Whole Wheat Pastry Flour
Butter
1/2 cup
Butter
plus 2 tbsp
Salt
1 tsp
Salt
Water
3 Tbsp
Cold Water
Sweet Onion
1
Sweet Onion
Gruyère Cheese
1 cup
Gruyère Cheese
Young Gouda
1 cup
Young Gouda
Heirloom Tomato
2
Medium Heirloom Tomatoes
Corn
1
Corn
Fresh Basil Leaf
1 handful
Fresh Basil Leaf
Egg
1

Sponsored

Eggland's Best Classic Egg
Milk
1 tsp
Milk
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
471
Fat
29.8 g
Protein
17.1 g
Carbs
36.8 g
Love This Recipe?
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Fresh Corn and Tomato Crostata
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Cooking Instructions

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step 1
Cut the Butter (1/2 cup) into cubes.
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 tsp) and butter. Pulse to combine until the mixture resembles wet sand.
step 2 In a blender or food processor, combine the Fine Ground Cornmeal (1/2 cup), Whole Wheat Pastry Flour (1 cup), Salt (1 tsp) and butter. Pulse to combine until the mixture resembles wet sand.
step 3
Add in the Water (3 Tbsp) and pulse again.
step 3 Add in the Water (3 Tbsp) 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 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 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 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 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 (1 cup) and Young Gouda (1 cup).
step 8 While the onion cooks, grate the Gruyère Cheese (1 cup) and Young Gouda (1 cup).
step 9
Slice the corn kernels off the ear of Corn (1).
step 9 Slice the corn kernels off the ear of Corn (1).
step 10
Slice the Heirloom Tomatoes (2) into 1/4 inch discs and drain on paper towels to remove excess moisture.
step 10 Slice the Heirloom Tomatoes (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 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 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 13 Arrange the sliced tomatoes on top of the onions. Fold the dough up around the tomatoes.
step 14
Beat the Eggland's Best Classic Egg (1) and Milk (1 tsp) thoroughly with a pinch of Ground Black Pepper (to taste).
step 14 Beat the Eggland's Best Classic Egg (1) and Milk (1 tsp) 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 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 cooling before serving. Garnish with thinly sliced or torn Fresh Basil Leaf (1 handful) and more fresh ground pepper before serving.
step 16 Allow cooling before serving. Garnish with thinly sliced or torn Fresh Basil Leaf (1 handful) and more fresh ground pepper before serving.

Tags

4th of July
Comfort Food
Lunch
Shellfish-Free
Dinner
Fall
Vegetarian
Italian
Labor Day
Memorial Day
Vegetables
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