This crostata was worth every bit of effort. The crust was perfectly flaky. The sweetness of the tomatoes was enhanced by the honey-thyme-vinegar glaze. The garlic oil, gruyere, and thyme added layers of wonderful flavor. Delicious!

I made this pretty crostata to share with some special girlfriends whom I don’t get to see nearly often enough. We enjoyed a lovely lunch while all of our kids played together. One friend brought a yummy caesar salad to serve on the side. Perfect Vanilla Cupcakes from What Jessica Baked Next for dessert. It was a great time for all. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a combination of my CSA and colorful heirloom tomatoes, used gruyere instead of cheddar, and reduced the baking time for a convection oven.

I am sharing this special dish with my friends at Fiesta Friday #84 this week hosted…