To be honest I really couldn’t wait to try my hand at a crostata, so when I went online and found out that you can make a really easy and really delicious shortcrust with olive oil, I finally gave in to my fancy pizza craving and the cherry tomato, caramelized onion & goat cheese crostata was born. I usually shy away from baking recipes for a few reasons: without a food processor it is hard to make shortcrust with cold butter, my oven is a toaster oven, and it heats my apartment up to surface of the sun temperatures when it is turned on. I was googling the differences between these two types of pie/pizzas and found out that galettes & crostatas are essentially the same thing free-form tarts that can be sweet or savory. Has anyone else been seeing an abundance of these amazing sweet or savory “kind of pies, kind of pizzas” all over the food blogs lately? Some people call them galettes, some people call them crostatas, I call them fancy pizzas. After six long months of waiting, my wonderful boyfriend has finally returned to Shanghai! That combined with the unreal summer weather and amazing air quality has made my last two weeks just perfect! But enough about me, back to the food. Fear not! I am back with an awesome summer recipe.įirst of all, a little personal update.
Where have I been, right? I know you all have been frantically refreshing the blog and checking social media like rabid animals for a new post. Spread sauce on crust to the edges and top with a generous swirl of Mornay sauce and the basil sprig.I know, I know. Whisk in flour and warm milk and add a few grates of nutmeg and white pepper. Add the grated cheese or cheeses and taste to adjust seasoning. Funnel thickened sauce into a squeeze bottle with top heavily trimmed to widen nozzle. While the red sauce cooks, melt butter in saucepan for Mornay sauce. Add garlic and swirl a minute, add chopped fresh or canned tomatoes, passata, bay, parsley, salt and pepper, then simmer 15 to 20 minutes to thicken and smooth the sauce. Add a few small leaves of basil, torn, and remove bay. Preheat oven to 450☏, with rack at center.įor the crust, cut the flour with butter, then add cold water and salt, form dough and knead. Wrap and chill 30 minutes. Roll out dough into 12-inch disc on floured surface and place on sprayed baking tray or pizza pan. Weight the top of dough with dried beans on parchment. Bake to brown edges and crisp.įor the red sauce, heat EVOO, 2 turns of the pan, over medium heat. If you have created an account on, you can login to your account to view your order history and the UPS or USPS tracking link for each order.You can click on that link to track the your order delivery. Once your order has shipped you will receive a shipping confirmation email.We currently ship to the Continental US, Alaska, Hawaii, PO Boxes, Army Post Offices (APO), and Fleet Post Offices (FPO).Īll orders shipping to an APO, FPO, or PO Box address will be fulfilled via USPS. Shipping charges for non-UPS® ground shipping orders are calculated on total shipping weight and ship-to address location. One gift per eligible order.įree UPS® ground shipping on orders over $99 for a limited time. Associates are not eligible for this offer.
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