Rustic Manchego Heirloom Tomato Crostata

Made with a buttery, flaky cornmeal-thyme crust and heirloom tomatoes, garlic olive oil, Manchego cheese, and fresh herbs.

For the Dough:
1¼ cup all-purpose flour
⅓ cup medium-ground cornmeal
1 teaspoon salt
1 teaspoon dried thyme
12 tablespoons unsalted butter (1½ sticks)
2 tablespoons olive oil
4 tablespoons ice water

For the Crostata:
4-5 heirloom tomatoes of varying size
3 cloves garlic
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 cup shredded Manchego cheese (from about a 6 ounce wedge)
Fresh thyme
Fresh parsley
Sea salt and pepper
Egg wash

View the full recipe at Parsnips and Pastries →