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RECIPE
14 INGREDIENTS 16 STEPS 2hr 30min

Fresh Corn and Tomato Crostata

5.0
1 Ratings
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.
Fresh Corn and Tomato Crostata Recipe | SideChef
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.
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
2hr 30min
Total Time
$2.20
Cost Per Serving

Ingredients

Servings
6
US / METRIC
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
1 tsp
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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
471
FAT
29.8 g
PROTEIN
17.1 g
CARBS
36.8 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 tsp) and butter. Pulse to combine until the mixture resembles wet sand.
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 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 (1 cup) and Young Gouda (1 cup) .
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 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 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 16
Allow cooling before serving. Garnish with thinly sliced or torn Fresh Basil Leaves (1 handful) and more fresh ground pepper before serving.
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Nutrition Per Serving
Calories
471
% Daily Value*
Fat
29.8 g
38%
Saturated Fat
17.4 g
87%
Trans Fat
0.0 g
--
Cholesterol
115.8 mg
39%
Carbohydrates
36.8 g
13%
Fiber
6.9 g
25%
Sugars
7.6 g
--
Protein
17.1 g
34%
Sodium
735.1 mg
32%
Vitamin D
0.4 µg
2%
Calcium
359.2 mg
28%
Iron
2.6 mg
14%
Potassium
360.4 mg
8%
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