Tomato Onion Crostata

  • baby tomatoes
  • 2-3 onions
  • 1.25 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 stick butter
  • 1/8-1/4 ice water depending texture


  1. Slice in half cherry tomatoes, lay on paper towel and sprinkle with salt. Let rest for one hour. Rinse after to get off salt.
  2. Now make the dough. Mix the dry ingredients, and then add butter cut up into tablespoons. Barely pulse. Add water.
  3. Take the dough out of the food processor and put it on plastic wrap, shaped into a disc about 9 inches in diameter. Put in the fridge for an hour, wrapped in the wrap.
  4. Preheat the oven to 425˚.
  5. Sauté 2-3 chopped onions with olive oil and salt, into slivers.
  6. Take the disc out of fridge, roll out on floured surface, roughly a foot. Then transfer to parchment paper.
  7. Put the onions everywhere, leaving an inch border free to make sides.
  8. Put the rinsed tomatoes, patted dry, on top of the onions. Sprinkle on top a little sugar.
  9. Bake in oven for 35-40 minutes.