Tomato & Goat Cheese Crostata

1. Prepare the Pastry Crust

In a food processor, combine the flour and a pinch of kosher salt. Add the diced cold butter and pulse until the butter pieces are the size of peas. Gradually add the ice water and pulse just until the dough begins to come together. Turn it out onto a board, form it into a disc, wrap it in plastic, and refrigerate for at least an hour.

2. Sauté the Leeks

In a sauté pan, melt the unsalted butter over medium heat. Add the chopped leeks, fresh thyme, a pinch of salt, and a grind of black pepper. Cook for about 8 minutes until they’re tender and fragrant.

3. Season the Tomatoes

Season the sliced heirloom tomatoes with salt, pepper, and a drizzle of good olive oil.

4. Assemble the Crostata

Roll out the dough on a floured surface until it forms an 11-inch circle. Transfer it to a parchment-lined sheet pan. Spread the sautéed leeks over the dough, leaving a 1½-inch border. Sprinkle the crumbled goat cheese on top, then arrange the heirloom tomato slices over the cheese. Fold the edges of the pastry over the filling.

5. Bake the Crostata

Brush the pastry edges with the egg wash made of beaten egg and milk. Bake in a preheated 450 degrees Fahrenheit oven for 25 to 30 minutes until the pastry is browned and the tomatoes are slightly caramelized.

6. Garnish and Serve

Allow the crostata to cool on the sheet pan for about 5 minutes. Sprinkle with fresh basil and chives before serving.