Savory Crostata Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Scatter the squash and onions on a rimmed baking sheet, drizzle with the olive oil and season with 1/2 teaspoon salt. Toss well to coat evenly.
• Roast until the squash is tender all the way through and the onions are soft and turning golden brown, 28 to 30 minutes. Let cool slightly.
• Unroll the pie crust onto a nonstick baking sheet. Crumble half of the cheese over the crust, leaving a 2-inch border. Top with the roasted onions and then shingle with the squash in circles. Fold the crust borders up and over the filling, crimping every 2 inches or so. Sprinkle the exposed squash with the pistachios and the remaining cheese.
• Bake until the crust is golden brown and the cheese is melted, about 30 minutes. Let cool for 5 minutes, then sprinkle with the arugula and pomegranate seeds.
• Slice and serve warm or at room temperature.

Steps:

• Make the crust: In a large bowl, mix together the all-purpose flour, whole wheat flour, and salt. Add the butter and, using a pastry cutter, work it into the flour until only pea-sized pieces remain. Add the water, starting with 3 tablespoons, and mix the dough with your fingers until it is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Turn the dough onto a clean surface, form into a disc, and wrap with plastic wrap. Refrigerate for 30-60 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• While the dough is resting, make the filling: Add 2 tablespoons of olive oil and the garlic cloves to a large, high-walled skillet over medium heat. Cook for 3 minutes, until the garlic just begins to brown. Add the onion and ½ teaspoon of salt. Cook for 20-25 minutes, until the onion is caramelized. Remove from the pan and set aside to cool in a bowl. To the same pan, add the potatoes, ½ teaspoon of salt, and the water. Increase the heat to medium-high, cover, and cook for 3-5 minutes, until the potatoes are almost fully cooked and the water is nearly evaporated. Remove the lid and cook for 2 minutes more to completely evaporate the water. Remove potatoes from the pan and set aside to cool.
• To the same pan, add the remaining tablespoon of olive oil, the red pepper flakes, and chard stems. Reduce the heat to medium and cook for 3 minutes, until the stems are softened. Add the chard leaves and remaining ½ teaspoon of salt and cook for 5 minutes, until wilted and reduced in volume by half. Remove the pan from the heat.
• Remove the garlic cloves from the caramelized onions and transfer to a small bowl. Mash with the back of a fork, then add to the softened goat cheese and stir to combine.
• Stir the onions into the pan with the sautéed chard.
• Assemble the crostata: Roll the dough out on a lightly floured surface into a 12-inch (30 cm) wide circle, about ⅛ inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
• Spread ½ cup (110 G) of the garlic goat cheese over the center of the dough, leaving a 2-inch (50 cm) border around the edges. Arrange half of the potatoes, slightly overlapping, over the goat cheese, then top with half of the Swiss chard and onion mixture. Repeat with remaining potatoes and chard mixture.
• Fold the edges of the crust up and over the filling to create a rustic look. Brush the crust with the beaten egg. Top with dollops of the remaining goat cheese.
• Bake the crostata for 45-50 minutes, until the crust is golden brown.
• Let cool for 10 minutes before slicing and serving.
• Enjoy!

Steps:

• In a large skillet, heat the olive oil over medium-low heat and soften garlic. Add greens in batches to pan and cook until they just start to wilt. Season with salt.
• For the dough, place flour, sugar and salt in a mixer with a paddle attachment. On low speed, add the butter. Mix until the square edges of the butter begin to become round, 30 seconds. Remove the bowl from the mixer and, with your fingers, smear the butter pieces between your fingertips.
• Return the bowl to the mixer and, on low speed, drizzle in the ice water. Stop the mixer as soon as the water is incorporated. Remove the bowl again and finish incorporating the dough with your hands. Gather the dough into a ball and cover in plastic wrap. Flatten into a disc and refrigerate for at least 2 hours.
• Preheat the oven to 350 degrees. Lightly flour a sheet of parchment paper, and place the dough on it. Flour the dough lightly and cover with another piece of parchment. Roll the dough out to form a 14-inch circle. Remove the top piece of parchment. Invert the dough onto an oiled baking sheet and remove the other piece of parchment.
• Cover the dough with aluminum foil and prick with a fork. Shape the foil into a 12 1/2-inch circle so that there is a 1 1/2-inch border of dough. Spread the pie weights on the foil. Fold the dough border over the foil border, making an edge for a round tart, pinching the dough in every 2 inches or so. Whisk together the egg and milk and brush this on the dough's edge. Blind-bake the crostata dough for 30 minutes.
• Remove the foil with weights and spread the wilted-greens mixture on top of the crostata. Sprinkle with the feta and Aleppo pepper. Cover the entire crostata with foil and bake for 15 minutes. Remove the foil and bake for 5 more minutes, or until the pastry edges are nicely browned.