Tart and tangy tomatillos paired with charred corn make for an irresistible crostata topper and cornmeal in the crust accentuates the earthy sweetness of the corn.

Danielle Centoni
Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

hands-on:
20 mins
total:
1 hr 30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For crust: In a food processor pulse flour, cornmeal, and 1/2 teaspoon kosher salt. Add butter; pulse until butter is pea-size. Add 1/4 cup ice water. Pulse until dough is evenly moistened. Add 2 to 3 tablespoons additional ice water, pulsing until dough comes together and you can squeeze it into a ball without it crumbling apart. Turn dough out, gather into a ball, flatten into a disk, fold in half, and repeat. (This helps make the crust flaky.) If dough is too sticky and difficult to handle, wrap and chill 30 minutes or until easy to handle.

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  • Meanwhile, for filling: In a colander gently toss tomatillos and 1 teaspoon kosher salt. Place tomatoes between layers of paper towels. Let both sit about 20 minutes so they release some of their liquid. Rinse tomatillos; pat dry with paper towels.

  • In an extra-large skillet heat 1 tablespoon olive oil over medium-high. Add corn and onion. Cook and stir 6 to 8 minutes or until charred. Remove from heat.

  • Preheat oven to 425°F. On a lightly floured sheet of parchment paper roll dough into a 13-inch circle. Transfer dough with parchment to a large baking sheet. Crumble 3/4 cup of the queso fresco evenly over dough, leaving a 1 1/2-inch border. Arrange half of the tomatillos on top, overlapping as necessary. Top with approximately three-fourths of the corn mixture. Arrange tomatoes and the remaining tomatillos on top. Finish with remaining corn mixture. Fold dough border over edge of filling, pleating as necessary.

  • In a small bowl stir together egg and 1 tablespoon water. Brush exposed crust with egg wash. Drizzle the vegetables with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper. Bake crostata 40 minutes or until crust is browned. Let cool 5 to 10 minutes. Top with the remaining queso fresco and the basil. If desired, drizzle with additional olive oil. Serves 6.

Nutrition Facts

490 calories; fat 27g; cholesterol 85mg; saturated fat 13g; carbohydrates 52g; mono fat 10g; poly fat 2g; trans fatty acid 1g; insoluble fiber 5g; sugars 8g; protein 12g; vitamin a 1035.5IU; vitamin c 14.9mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 4.5mg; vitamin b6 0.2mg; folate 100.5mcg; vitamin b12 0.4mcg; sodium 546mg; potassium 497mg; calcium 136mg; iron 2.9mg.
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