I had not planned to eat when I stopped for coffee at Gran Caffè La Caffettiera, a favorite café in Naples, but the assortment of torte salate, “savory tarts,” looked too good to pass up. I settled on one made with ricotta and tomatoes. This is my version, baked in a free form crust. Serve it for lunch or dinner or as an appetizer.

Serves 6 as a main dish or 8 as an appetizer

INGREDIENTS

CRUST:

• 1½ cups unbleached all-purpose flour
• ¼ teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into bits
• 1 large egg yolk
• 3–4 tablespoons ice water

FILLING:

• 1 cup whole-milk ricotta
• ¾ cup plus 2 tablespoons freshly grated Parmigiano-Reggiano
• 1 large egg
• 2 tablespoons shredded fresh basil
• Freshly ground pepper
• 3–4 medium tomatoes, thinly sliced

INSTRUCTIONS

TO MAKE THE CRUST:

1. In a food processor or large bowl, mix together the flour and salt.
2. Add the butter and pulse or blend in with a pastry blender until the mixture resembles coarse crumbs.
3. Add the egg yolk and 3 tablespoons water, and pulse or stir with a fork until the mixture just begins to come together and form a ball. Add more water if needed.
4. Scrape the dough onto a piece of plastic wrap and form it into a disk. Wrap tightly and refrigerate for at least 30 minutes or overnight.

PREHEAT THE OVEN:

• Preheat the oven to 425°F.

TO MAKE THE FILLING:

1. In a bowl, whisk together the ricotta, ¾ cup of the grated cheese, the egg, basil, and pepper to taste.

TO ASSEMBLE AND BAKE:

1. On a lightly floured surface, roll out the dough to a 12-inch circle.
2. Center the dough on a baking sheet.
3. Spread the cheese mixture over the dough, leaving a 1-inch border all around.
4. Arrange the tomato slices over the filling, overlapping them slightly.
5. Sprinkle the remaining 2 tablespoons cheese over the tomatoes.
6. Pleating it as you go, fold the border of dough over the filling.
7. Bake for 35 to 40 minutes, or until the pastry is golden brown and the filling is set.
8. Cool the pan on a wire rack for 10 minutes.
9. Slide the crostata onto a serving platter and serve warm or at room temperature.

SERVING SUGGESTIONS:

1. Serve as an appetizer: Cut the crostata into small wedges or squares and serve as a tasty appetizer for parties or gatherings.
2. Brunch centerpiece: Serve the crostata as a centerpiece for a brunch spread. Pair it with fresh fruit, a green salad, and some crusty bread.
3. Picnic delight: Pack the crostata for a picnic or outdoor meal. It can be enjoyed at room temperature and makes for a delicious and portable option.
4. Light lunch or dinner: Serve a slice of the crostata alongside a simple green salad for a light and satisfying lunch or dinner.
5. Party platter: Cut the crostata into bite-sized pieces and arrange them on a platter with toothpicks for a delightful addition to a party or buffet spread.
6. Pair with soup: Serve a slice of the crostata alongside a warm bowl of tomato soup or any other soup of your choice for a comforting and flavorful meal.
7. Garnish with herbs: Sprinkle some fresh basil or parsley over the crostata before serving to add a pop of color and enhance the flavors.