Corn Crostata with Tomatillos and Queso Fresco


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.

Corn Crostata with Tomatillos and Queso Fresco
Photo: Carson Downing
Hands On Time:
20 mins
Total Time:
1 hrs 30 mins


  • 1 ½ cup all-purpose flour

  • ¾ cup cornmeal

  • 1 ½ teaspoon kosher salt

  • ½ cup cold unsalted butter, cut into 1/2-inch cubes

  • 6 - 7 tablespoon ice water

  • ¾ pound fresh tomatillos, husks removed, rinsed, and sliced 1/4-inch thick

  • 2 tablespoon olive oil

  • 2 - 3 heirloom tomatoes, sliced 1/4-inch thick

  • 2 cup corn kernels (3 to 4 ears)

  • 1 cup sliced onion

  • 1 cup crumbled queso fresco (4 oz)

  • 1 egg

  • ½ teaspoon kosher salt

  • ¼ teaspoon coarsely ground black pepper

  • Fresh basil leaves


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 (per serving)

490 Calories
27g Fat
52g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 490
% Daily Value *
Total Fat 27g 35%
Saturated Fat 13g 65%
Cholesterol 85mg 28%
Sodium 546mg 24%
Total Carbohydrate 52g 19%
Total Sugars 8g
Protein 12g
Vitamin C 14.9mg 75%
Calcium 136mg 10%
Iron 2.9mg 16%
Potassium 497mg 11%
Fatty acids, total trans 1g
Folate, total 100.5mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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