Savory crostata

I came up with the idea for this one after seeing whole-wheat savory tart recipes here and there.  A crostata is a freeform tart and is usually sweet, but savory ones exist too.  If you were to omit the pesto and chop fresh mint on top, you'd have a French galette.  You can use any vegetables you like in it, and play around with the herbs in the dough to accent what you use.  

Tomato, pesto and goat cheese crostata 

For the pesto:

-2 cups fresh basil leaves

-2 tbsp. toasted pine nuts

-2 cloves garlic, crushed

-1 tbsp. salt 

-1/2 cup olive oil

-1/2 cup parmiggiano-reggiano cheese, freshly grated 

For the crostata dough:

-1 cup plus 2 tbsp. white-whole wheat flour, sifted

-1 tbsp. salt

-1 tbsp. dried herbs (I used oregano today, but anything you like is fine)

-1/4 cup extra virgin olive oil, plus a little extra for brushing the tart before it bakes 

-1/2 cup cold water 

For the filling:

-3-4 tbsp. finished pesto

-1 pint heirloom grape tomatoes or 2 heirloom tomatoes, sliced 

-1 oz. goat cheese

To make pesto, combine everything but the cheese in a food processor.  Pulse until mixture has come together.  Stir in parmiggiano-reggiano and set aside. 

Preheat oven to 400 degrees F.

To make the dough, combine flour, salt and herbs in a large bowl.  Add olive oil and water and stir with a fork just until it comes together into a ball.  Turn out onto a floured surface and roll out to about a 10" circle with a rolling pin.  Transfer to a cookie sheet.  Spread pesto on top, leaving about 2-3 inches between pesto and the edge of the crust.  Add the sliced tomatoes, crumble goat cheese on top, then fold the edges to overlap onto each other.  Brush crust with a little olive oil, then bake for about 30 minutes until filling is bubbling and crust is golden brown. 

Serves four as an appetizer or about two as a light lunch.