Tomato + Provolone Crostata

Hi guys

You may or may not be aware of my latest project – a biannual food zine – in print, in the flesh, a cool thing to own and hold. First issue is the Italian Issue, so keeping with the fantastico theme I thought I’d celebrate with a bonus recipe for you all. Also, I have only a couple copies left so be sure to get in quick if you want one! Shop here

I adore this recipe and make different variations of it each time, depending on what I have on hand. It’s another fabulous example of the classic Italian culinary ethos of ‘less is more’ – and also – ‘don’t waste’. 

As in, don’t overcomplicate the flavours, give them room to shine, but also, don’t be too precious about it. Don’t rush out to shops to buy a single ingredient, find a suitable substitute with what you already have. For example, of you don’t have balsamic vinegar you can obviously just use something else. No oregano? Not to worry use parsley or basil etc. Same even goes for the provolone, you could easily use another cheese just make sure its not too wet. In fact I once made this with home-brand tasty cheese and it was goddamn delicious. So there you go. 

I would classify this as a weekend meal because it requires planning and some time. However, the process itself is simple. 

Couple little tips to ensure the best results: 

• Don’t pile your ingredients too high. 
• Don’t roll the pastry paper thin, it will fall apart with the weight of the filling. But also, don’t roll it too thick, it will be too dense.
• A drizzle of honey over the tomatoes is delicious. I didn’t include it in the original recipe because it’s not at all traditional, but fabulous none the less. 
• Use quality tomatoes, they are the star of the show!

Tomato + Provolone Crostata

gluten free

enough for 2 – 4 (depending on whether you have sides)

Pastry ingredients:

1 cup plain flour (gf if needed)

1/2 cup dry polenta (instant is fine)

140g salted butter, cut into cubes

1/2 cup grated parmesan 

pinch or two of salt

5 – 6 Tbsp iced water

Filling ingredients: 

600g – 700g tomatoes, sliced 1cm thick

100g provolone, sliced

few big glugs extra virgin olive oil

Splash of balsamic vinegar 

1 small clove garlic, minced

sprig fresh oregano, leaves chopped

salt

To make to pastry:

1. Place all ingredients into a food processor except for the water. Pulse until it resembles fine breadcrumbs. Gradually add water and continue to pulse until it just forms together. Remove from food processor, roll into a ball and flatten into a disc shape. Cover and leave to rest 1 – 2 hours in the fridge.

To Assemble:

1. Preheat oven to 200 degrees C. 
2. When ready, remove pastry from fridge and on a lightly floured surface roll it out into a large circle, 4mm thick. Place this onto a sheet of baking paper, then onto a baking tray.
3. Now it’s ready to fill. Place slices of provolone as the first layer, then the sliced tomatoes over the top. Leave about 5cm margin so you have enough to fold over later. 
4. Place the oil, vinegar, garlic and oregano leaves into a jar and shake to combine. Use a pastry brush and brush this mixture over the tomatoes. Don’t be shy. 
5. Sprinkle a generous amount of good quality salt over all the tomatoes. 
6. Fold the outside edge of the pastry toward the centre. 
7. Place in the oven to bake for about 30 minutes or until golden brown.
8. Leave to rest for 15 minutes before serving.