Caramelized Onion & Heirloom Tomato Crostata with Feta Cheese & Arugula

Caramelized Onion & Heirloom Tomato Crostata

with Feta Cheese & Arugula

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

It’s pie time! Recipes for crostata (an Italian, open-faced pie or tart) date at least as far back as the 15th Century. These delicious pies were traditionally made with a mix of sweet and savory ingredients and included fresh, seasonal produce. We’re keeping true to these early versions and making ours with briny olives and feta, peppery arugula, heirloom tomatoes and the rich sweetness of caramelized onions.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Caramelized Onion & Heirloom Tomato Crostata with Feta Cheese & Arugula
Title
  • 6 Kalamata Olives
  • 6 oz Heirloom Cherry Tomatoes
  • 2 cloves Garlic
  • 1 Vidalia Onion
  • ½ cup All-Purpose Flour
  • ½ cup Whole Wheat Flour
  • 2 oz Arugula
  • ⅓ cup Crumbled Feta Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop the olives. Cut the tomatoes in half lengthwise. Peel and thinly slice the garlic and onion.
Caramelize the onion:
2 Caramelize the onion:
In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion. Cook, stirring occasionally, 6 to 8 minutes, or until completely softened. Reduce the heat to low and cook, stirring occasionally, 8 to 10 minutes longer, or until thoroughly caramelized and golden brown.
Make the dough:
3 Make the dough:
While the onion caramelizes, dust a large sheet pan with a pinch of the all-purpose flour. In a medium bowl, combine the whole wheat and remaining all-purpose flours with a pinch of salt. Stir in 4 tablespoons of olive oil and ¼ cup of cold water until a dough forms, being careful not to over-mix. Transfer the dough to the prepared sheet pan. Using a rolling pin or wine bottle, roll the dough into a ¼-inch-thick round.
Assemble the crostata:
4 Assemble the crostata:
In a medium bowl, combine the arugula, tomatoes, olives, and garlic. Drizzle with olive oil, season with salt and pepper and gently toss to coat. Place the caramelized onions in the center of the dough and spread them towards the edges, stopping about a ½-inch from the outside edge (there should be an onion-less border all the way around). Place the arugula-tomato mixture on top of the onions and evenly sprinkle with the feta cheese. Gently fold the outer edge of the dough over the toppings to create an open-faced pie.
Bake the crostata:
5 Bake the crostata:
Bake the crostata 12 to 15 minutes, or until the dough is browned and cooked through. Cut the baked crostata into wedges to serve. 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!

Tips from Home Chefs

Get Plans

Caramelized Onion & Heirloom Tomato Crostata

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop the olives. Cut the tomatoes in half lengthwise. Peel and thinly slice the garlic and onion.
2 Caramelize the onion:
In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion. Cook, stirring occasionally, 6 to 8 minutes, or until completely softened. Reduce the heat to low and cook, stirring occasionally, 8 to 10 minutes longer, or until thoroughly caramelized and golden brown.
Caramelize the onion:
Make the dough:
3 Make the dough:
While the onion caramelizes, dust a large sheet pan with a pinch of the all-purpose flour. In a medium bowl, combine the whole wheat and remaining all-purpose flours with a pinch of salt. Stir in 4 tablespoons of olive oil and ¼ cup of cold water until a dough forms, being careful not to over-mix. Transfer the dough to the prepared sheet pan. Using a rolling pin or wine bottle, roll the dough into a ¼-inch-thick round.
4 Assemble the crostata:
In a medium bowl, combine the arugula, tomatoes, olives, and garlic. Drizzle with olive oil, season with salt and pepper and gently toss to coat. Place the caramelized onions in the center of the dough and spread them towards the edges, stopping about a ½-inch from the outside edge (there should be an onion-less border all the way around). Place the arugula-tomato mixture on top of the onions and evenly sprinkle with the feta cheese. Gently fold the outer edge of the dough over the toppings to create an open-faced pie.
Assemble the crostata:
Bake the crostata:
5 Bake the crostata:
Bake the crostata 12 to 15 minutes, or until the dough is browned and cooked through. Cut the baked crostata into wedges to serve. 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!
Browse Steps
1 of 5