Combine the flour and butter in a mixing bowl and mix with the dough hook in the food processor. Whisk the water and egg yolk together and add to the mixture. Add parmesan, salt and pepper and knead to a smooth dough. Knead by hand on a lightly floured work surface, shape into a flat ball and leave to rest in the fridge for half an hour.
For the filling, mix the ingredients as listed.
Wash and halve the tomatoes.
Preheat the oven to 180°C upper and lower heat.
Roll out the dough on a lightly floured work surface to a thickness of 6 mm and place on a baking tray lined with baking paper.
Spread the ricotta filling on the dough base, leaving a 3 – 4 cm thick border around the edge. Spread the tomatoes over the filling and then fold in the edge of the pastry, pressing down the folds. Whisk the egg yoke and milk together and brush the edge. Bake on a middle shelf for approx. 45-60 minutes until the edge is lightly browned and the tomatoes show light grill marks.
Drizzle the baked crostata with olive oil and decorate with parmesan, lemon zest and fresh herbs.
„Food should make you happy and do you good –
and we love our work for exactly this reason“
... Carolina and Carina agree.
You can find more fantastic recipes at ...
the Foodblog „Kitchenstory“ from Carolina Auer and Carina Grissemann