Caramelized Onion & Heirloom Tomato Crostata
with Feta Cheese & Arugula
Crostata is the Italian word for a rustic, free form pie or tart. References to these open-faced pies have been found in some of the first Italian cookbooks published in 1465. They can be filled with seasonal fruits or vegetables and can be sweet or savory. This healthier crust is made with equal parts whole wheat and all-purpose flour and olive oil instead of butter.
- About 6 Black Olives
- 6 Ounces Heirloom Cherry Tomatoes
- 2 Cloves Garlic
- 1 Large Onion
- ½ Cup All-Purpose Flour
- ½ Cup Whole Wheat Flour
- 2 Ounces Arugula
- ⅓ Cup Crumbled Feta Cheese
Prepare your ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Cut the tomatoes in half. Pit and roughly chop the olives. Peel and slice the garlic and onion.
Caramelize the onion:
Make the dough:
While the onion caramelizes, make the dough. Dust a large baking sheet with a tiny bit of the all-purpose flour. In a medium bowl, combine both flours with a pinch of salt. Stir in 4 tablespoons of olive oil and ¼ cup of cold
water just until a dough forms, being careful not to over mix. Transfer the dough to the flour-dusted baking sheet. Using a wine bottle or rolling pin, flatten or roll the dough to about a ¼-inch thickness.
Assemble the crostata:
In a medium bowl, combine the arugula, tomatoes, olives, and garlic. Drizzle in a little olive oil and season with salt and pepper, tossing to coat. Spread the caramelized onion onto the rolled-out dough, leaving a border of
about ½ inch. Place the arugula and tomato mixture on top. Sprinkle the feta cheese over the top. Fold the edges of the dough over the toppings.
Bake the crostata & enjoy:
Bake the crostata in the oven 12 to 15 minutes, or until the dough is cooked through. Cut it into wedges to serve. Enjoy!