Tomato + Parmesan Crostata with Cumin + Oregano

This made me think of summer, and given the reality of our weather… It put a smile on my face so it’s “a good thing” as Martha would say

Finger, Fork & Knife

Tomato Crostata

A simple free-form tomato tart – sweet baby tomatoes, cumin seeds, goats cheese and oregano nestled on top of an easy, crumbly no-knead parmesan pastry. Served warm with a dusting of cumin-spiced icing sugar, this crostata is a real treat and the perfect light bite.




200 g plain flour

150 g unsalted butter, chilled and coarsely chopped

60 g finely grated parmesan


650g mixed baby tomatoes, such as cherry, kumato, yellow grape and baby roma

4-5 sprigs fresh oregano

½ tsp cumin seeds

100g soft goats cheese, crumbled

Extra virgin olive oil

Olsson’s sea salt

2 tbsp icing sugar

½ tbsp ground cumin



  1. For the pastry, place flour and butter in the bowl of a food processor and whiz until fine crumbs form.
  2. Add parmesan and process to combine, add 40-60ml ice cold water, and pulse the food processor…

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