Ingredients
Equipment
Method
- 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
Nutrition
Notes
Can use All Purpose Flour if needed, instead of the Whole Wheat Pastry Flour
If you don't have milk, water can be used
If able, grate fresh parmesan from the wedge over the crostata just before it's done cooking