Step 1

For the dough, to a large bowl add the flour, cornmeal and salt. Use your hand to combine everything together. Add the cold butter and begin quickly working it with your fingers, smearing it slightly to make small streaks of butter with flour and pieces of butter the size of a chickpeas. Be sure to not overwork the dough! Add the ice water and stir to combine. When it is just starting to come together, pour the mixture out onto a clean surface and knead the mixture 4 or 5 times to bring it together. Form a flat disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour and up to 3 days.

Step 2

Meanwhile, mix together the filling. In a medium sized bowl, mix together the ricotta, goat cheese, Parmigiano, salt and rosemary until completely smooth.

Step 3

Preheat the oven to 400 degrees F and prepare a baking sheet with parchment paper.

Step 4

On a clean work surface, roll the chilled crostata dough out with a rolling pin until it is roughly a 12-inch diameter circle (it doesn’t have to be perfect!). Transfer the dough to the baking sheet. Spread the cheese base over the dough with a spoon or offset spatula, leaving a 2-inch border around the edges. Nestle the tomatoes into the cheese. Fold over the edges of the dough so they encase the filling slightly. Drizzle the tomatoes with the tablespoon of olive oil. Brush the exposed edges of the dough with the beaten egg.

Step 5

Bake the crostata for 35 to 40 minutes, or until the crust is golden brown and the tomatoes are caramelized. Remove from the oven to cool slightly.

Step 6

Drizzle with extra olive oil if desired, and sprinkle with remaining fresh rosemary and flaky sea salt. Cut into wedges and serve.