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Crostata di Pomadorini


  • Preheat oven to 180°C fan forced (200°C normal).
  • Lightly spray a medium-sized oven dish with oil and then sprinkle a little parmesan in the base.  Then arrange the tomatoes in one layer and sprinkle with 2 tbsp oil.
  • Beat the cream, flour and pecorino with ½ cup parmesan, seasonings, the eggs and basil using a fork. Then pour over the tomatoes, spread out evenly and cook in the middle of the oven for 20-25 mins until golden and risen.
  • Serve hot or cold with a simple green salad on the side. 
  • from Valentina Harris, English food writer


  • olive oil spray
  • ½+ cup freshly grated parmesan
  • 2-3 punnets cherry tomatoes
  • olive oil
  • 1 cup cream
  • 2 tbsp plain flour
  • ½ cup grated pecorino
  • sea salt & freshly ground pepper
  • 4 eggs
  • 1 heaped tbsp torn fresh basil leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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