A simple free-form tomato tart – sweet baby tomatoes, cumin seeds, goats cheese and oregano nestled on top of an easy, crumbly no-knead parmesan pastry. Served warm with a dusting of cumin-spiced icing sugar, this crostata is a real treat and the perfect light bite.
FOR THE PARMESAN PASTRY
200 g plain flour
150 g unsalted butter, chilled and coarsely chopped
60 g finely grated parmesan
FOR THE TOMATO FILLING
650g mixed baby tomatoes, such as cherry, kumato, yellow grape and baby roma
4-5 sprigs fresh oregano
½ tsp cumin seeds
100g soft goats cheese, crumbled
Extra virgin olive oil
Olsson’s sea salt
2 tbsp icing sugar
½ tbsp ground cumin
- For the pastry, place flour and butter in the bowl of a food processor and whiz until fine crumbs form.
- Add parmesan and process to combine, add 40-60ml ice cold water, and pulse the food processor until the mixture comes together to form a dough.
- Turn the dough out onto a lightly flour surface, knead lightly to form a disc, wrap in plastic wrap and place in the fridge to chill for at least 1 hour.
- Preheat oven to 180C.
- Roll out pastry to roughly a 30cm round.
- Slice tomatoes and scatter on top of the pastry, being sure to leave a 5cm border to the edge of the pastry.
- Fold in pastry border, pleating as you go, then scatter with half of the oregano, cumin seeds, goats cheese, and a pinch of salt. Drizzle with a little olive oil before placing in the oven to bake for 30-35 minutes until light golden and crisp.
- Remove from the oven and set aside to cool slightly. Combine icing sugar and cumin.
- To serve, top tomatoes with the remaining oregano and lightly dust the crust with the cumin-spiked icing sugar.