What is a crostata? A rustic pastry of rolled out dough in a circle, piled with a sweet or savory filling in the center. Once the filling is in, the edges of the dough are folded over the filling about one inch. This leaves the beautiful middle exposed for presentation. A free form pastry that requires no tin or pie plate. You can certainly use one if you want, but not necessary – keep it looking un-perfect.
You can substitute many vegetables and make new crostatas! Such as using potatoes, other types of squash, turnips, fennel, or pears. Continue to pre-roast the vegetables before assembling the crostata, especially root vegetables. This dish makes for a beautiful appetizer and centerpiece, plus can be cut into thin or thick wedges depending on your event.
Featured Vegetables:
Butternut Squash, Apples, Eggs, Fresh Rosemary
Butternut and Apple Crostata
Equipment
- Mixing Bowls
- Baking Sheet
- Cutting Board
- Rolling Pin
Ingredients
- 3/4 cup all purpose flour
- 3/4 cup whole wheat pastry flour
- 1/8 tsp salt
- 3/4 cup butter, unsalted cold
- 1 egg
- 3 tbsp 2% milk
- 1 lb butternut squash peeled, thinly sliced
- 1 each apple medium size, thinly sliced
- 1 tbsp olive oil
- 1 cup ricotta, part skim
- 1 tbsp rosemary fresh minced
- 1/4 tsp black pepper
- 1/8 tsp salt
- 2 Tbsp parmesan cheese
Instructions
- Preheat oven to 400 F
- Dough: In a bowl, whisk both flours and salt
- Cut butter and add, beat until pea-size pieces, then add egg and milk
- When dough forms, place on plastic wrap and press into a flat disk, chill for 1 hour (at least)
- Toss sliced butternut squash with a little olive oil
- Place on baking sheet and roast for 10-15 minutes, or until partially cooked
- In a bowl, mix ricotta, rosemary, salt, and black pepper; set aside
- Toss sliced apples with a little olive oil
- After dough is chilled, roll out to a 12" circle (roughly)
- Spread ricotta mixture in the middle of the dough (not to the edges)
- Add on top the butternut squash and apples Place in a flat layer, overlapping the squash and apples
- Sprinkle with black pepper; Bake for 20-30 minutes
- 5-10 minutes before the crostata is done, sprinkle on parmesan cheese
