Tomato + Parmesan Crostata with Cumin + Oregano

A simple free-form tomato tart – sweet baby tomatoes, cumin seeds, goats cheese and oregano nestled on top of an easy, crumbly no-knead parmesan pastry. Served warm with a dusting of cumin-spiced icing sugar, this crostata is a real treat and the perfect light bite.

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FOR THE PARMESAN PASTRY

200 g plain flour

150 g unsalted butter, chilled and coarsely chopped

60 g finely grated parmesan

FOR THE TOMATO FILLING

650g mixed baby tomatoes, such as cherry, kumato, yellow grape and baby roma

4-5 sprigs fresh oregano

½ tsp cumin seeds

100g soft goats cheese, crumbled

Extra virgin olive oil

Olsson’s sea salt

2 tbsp icing sugar

½ tbsp ground cumin

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1. For the pastry, place flour and butter in the bowl of a food processor and whiz until fine crumbs form.
2. Add parmesan and process to combine, add 40-60ml ice cold water, and pulse the food processor until the mixture comes together to form a dough.
3. Turn the dough out onto a lightly flour surface, knead lightly to form a disc, wrap in plastic wrap and place in the fridge to chill for at least 1 hour.
4. Preheat oven to 180C.
5. Roll out pastry to roughly a 30cm round.
6. Slice tomatoes and scatter on top of the pastry, being sure to leave a 5cm border to the edge of the pastry.
7. Fold in pastry border, pleating as you go, then scatter with half of the oregano, cumin seeds, goats cheese, and a pinch of salt. Drizzle with a little olive oil before placing in the oven to bake for 30-35 minutes until light golden and crisp.
8. Remove from the oven and set aside to cool slightly. Combine icing sugar and cumin.
9. To serve, top tomatoes with the remaining oregano and lightly dust the crust with the cumin-spiked icing sugar.

Serves 4-6