We were late planting our tomatoes last season and didn’t yield much of a crop…until this late fall! Right before the first frost hit Fort Worth we picked all our green tomatoes and put them inside brown paper grocery bags, and patiently waited. Oh, my goodness, we ended up with the most delicious, beefy tomatoes. About the same time, I got my pre-ordered copy of Ina Garten’s Modern Comfort Food. When I showed Mr. Bee her recipe for Tomato and Goat Cheese Crostata we couldn’t wait to put our hearty boys to good use.
I planned to share the recipe with you, however, I cannot find it posted anywhere online, not even on Ina Garten’s website, and due to Copywrite laws, I cannot share it here on my blog. Another blogger posted her own version here. But, you honestly cannot go wrong with any of Ina’s cookbooks – I have her entire collection and they are a terrific resource.
The dough was easy to prepare using my food processor and just required a quick chill before rolling out. Then we filled the dough with goat cheese, browned leeks, and thyme, and topped it with the most gorgeous tomatoes I’ve ever seen.
The crust was tender and flaky and the combination of the cheese against the juicy tomatoes — we moaned our way through dinner. We also strategized how we could modify the recipe with pesto and mozzarella cheese with basil. So many options. Serve this with a green salad and a glass of white wine and you’ll have the perfect weeknight dinner.