Roasted tomato & leek cornmeal crostata
Roast
Roasting
With the last 2 pounds of our garden tomatoes, I decided to slow roast them until shrunken and intensified in their flavor. I knew they would go in as filling for a savory tart, but wasn't sure what with. Since leeks are coming back for a fall harvest, they got sauteed until creamy and I wrapped the whole mess into a craggy (in a good way) yet tender and flaky cornmeal pastry. Its a rustic, beautiful and delicious package that's perfect for this time of year.
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