Mediterranean Crostata

With prosciutto and cherry tomatoes

prep
50 MINS
cook
30 MINS
serves
4
prep
50 MINS
cook
30 MINS
serves
4

Ingredients

  • 1½ cups plain flour
  • Pinch salt
  • 75g chilled butter, chopped
  • 1 egg yolk
  • ¼ -1/3 cup chilled water
  • 1 zucchini, thinly sliced
  • Oil spray
  • ½ x 195g jar Providore Series Olives, Mixed Peppers and Sundried Tomato Pesto
  • 8 cherry tomatoes, calyxes attached
  • 3 slices prosciutto, cut in half lengthways
  • 2 tablespoons finely shredded parmesan cheese
  • Baby basil leaves, for garnish

Method

Step 1

Combine flour, salt and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and enough water to form a soft dough. Turn onto a lightly floured bench and knead until smooth. Form into a disk shape, wrap in cling wrap and chill for 30 minutes.

Step 2

Meanwhile, spray zucchini with oil and cook in a heated non stick frypan or chargrill plate until softened. Allow to cool.

Step 3

Roll out pastry to form a 35cm circle and place on a lightly floured baking tray.

Step 4

Spread pastry with Providore Series Pesto, leaving a 5cm border. Top with zucchini, cherry tomatoes and prosciutto. Fold the 5cm pastry border over the filling to create a free form pie. Sprinkle with parmesan.

Step 5

Bake in a preheated oven at 220°C for 10 minutes. Reduce temperature to 180°C for a further 10-15 minutes or until pastry is golden and cooked. Rest for 5 minutes before garnishing with basil leaves and serving.


Tip

Use your favourite Providore Series Pesto in this recipe.