1/2 cup basil of choice roughly chopped (we used lemon basil!)
2-3 medium to large green tomatoes, sliced 1/2 inch thick
1/2 cup shredded asiago or parmesan cheese
1 whole red onion, chopped and sauteed.
pinch salt & pepper
1 1/4 cups flour, plus 1/4 for rolling out dough
1/2 teaspoon salt
1 tablespoon fresh thyme
1 stick cold butter
1/2 cup cold water
1 egg yolk mixed in a bit of water for egg wash (optional)
Edible flowers or basil leaves as garnish (optional)
Preheat oven to 425 F.
Begin to sautee your chopped onions for the filling. Cook at medium high until they begin to caramelize.
To make the crust:
Mix flour, salt, and thyme is a large bowl.
Cut butter into cubes and rub into the flour until the butter is in pea size pieces. Slowly add water to the flour mixture and gently mix in until the dough just clumps together. Form dough into a ball. Let sit in the refrigerator until it its time to assemble.
Assemble the pie:
Flour a dry surface and roll out the dough into a circle about 1/2 inch thick.
Lay pie dough flat onto a baking sheet lined with parchment paper
Assemble your ingredients in the center of the pie leaving 2 inches of the perimeter of the crust empty. This will be the part of the crust that is folded over to make the “crostata.” Start by layering in basil, followed by half of the cheese, and all of the sauteed onion. Next layer on green tomato slices and top with salt and pepper.
Gently fold the empty perimeter of the pie crust over the filling. Lightly brush the crust with egg wash (optional). Sprinkle the rest of the cheese over the top of the crostata.
Bake at 425 F for 20 minutes. Reduce oven temperature to 375 F and bake for an additional 25-30 minutes until crust is golden brown.