Crostata di Pomodoro
In the middle of a busy week, I often try to make a simple pie or pizza and a salad so that
we can eat quickly and have some leftovers for lunches the next day. This usually means that
I end up with some variation on the ingredients: cheese, tomatoes, other vegetables that I
have on hand, and some type of quick crust. I always try to have my pantry stocked with canned
tomato products (crushed, paste, diced, sauce, whole), olives of various types, and a full
complement of spices and basic pastry ingredients. In fact, this Crostata is intended for
fresh tomatoes, but in a pinch can be made with canned, drained, diced tomatoes.
The idea for this simple, tasty main-dish pie recipe was taken from The Vegetarian Table: Italy
by Julia Della Croce.
Preheat oven to 375°F.
- 1 unbaked 10-inch pie shell
- 1/2 pound sliced mozzarella cheese
- 1 pound ripe and firm tomatoes, sliced extremely thinly
- 1 tsp. dried oregano
- 1/4 cup sliced calamata olives
- 1/4 tsp. salt
- freshly ground pepper
- extra-virgin olive oil
Line a 10 inch tart pan with pastry. Place the cheese in a layer on the
pastry. Put the tomatoes in concentric circles on top of the cheese.
Scatter the olives on the tomatoes. Sprinkle with salt, pepper, and oil.
Bake for 30 minutes. Let cool for 10 minutes.