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Tuna and Vegetable Crostata

Serves 10

Pastry:
2 cups Girolomoni Organic '00' Flour
1 tsp La Chinata sweet smoked paprika
½ tsp Iblea sea salt
150g Lewis Road Creamery butter , cut into cubes
2-3 Tbsp ice cold water

Filling:
¼ cup Sabato pesto
220g jar Ortiz white tuna , roughly drained and flaked
½ cup Sabato semi-dried cherry tomatoes , chopped
6 tomatoes, sliced
½ jar , sliced
2 Tbsp Romulo caperberries , chopped
Sea salt and freshly ground black pepper

To make pastry, place flour, paprika and salt into a bowl or onto a clean bench top. Rub butter into dry ingredients until a fine crumb texture forms. Add just enough ice cold water to form a firm dough when brought together. Roll out pastry to form a 3mm thick circle and transfer to a lightly oiled baking tray.

Layer filling ingredients onto pastry leaving a 3cm rim. Fold in rim to form a secure edge. Brush pastry edges with egg wash (1 egg mixed with a little salt and milk). Bake in an oven heated to 200ºC for 25-30 minutes or until pastry is golden brown and cooked.

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