Roasted Vegetable Crostata
Of Italian origin, crostata is a free-form baked pastry with a flaky, buttery crust. This recipe transforms a traditionally sweet tart to a savory one by using autumn vegetables. Homemade pesto—made with carrot top greens and toasted pumpkin seeds—completes the dish.
Ingredients
- 1¼ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter, diced
- 1 teaspoon apple cider vinegar
- 3 tablespoons cream
- 1 –2 tablespoons water
- ½ cup raw, unsalted pumpkin seeds
- 1 cup fresh leafy carrot tops
- 1 cup fresh basil leaves
- 2 cloves garlic, peeled
- 4 tablespoons lemon juice
- 1 cup grated Parmesan cheese, divided
- ½ cup extra virgin olive oil
- ¼ cup shredded mozzarella cheese
- ¼ medium red onion, sliced thin on mandoline
- ¼ bulb fennel, sliced thin on mandoline
- 1 cup butternut squash, peeled, seeded, and sliced thin on mandoline
- 2 tablespoons olive oil, divided
- 2 tablespoons fresh thyme or 2 teaspoons dried thyme
- Freshly ground black pepper to taste
Instructions
Crostata Dough
- In large bowl, combine flour, sugar, and salt. Add diced butter and use pastry cutter to work butter into flour mixture until the dough resembles coarse pea-size crumbs. Add apple cider vinegar and cream and mix with your hands until a ball forms. If dough is too dry, add water as needed.
- On a lightly floured surface, roll the ball of dough into a rough 15-inch circle ¼-inch thick. Fold the dough into thirds, then into thirds again. Wrap in plastic wrap and refrigerate for 20 minutes.
Pesto
- In a small, dry skillet over medium heat, toast pumpkin seeds for 2–3 minutes, stirring constantly. Set aside to cool.
- Wash and dry the leafy carrot tops and basil. Rough chop leaves from the stems. Add garlic cloves and toasted seeds to a food processor. Pulse until roughly chopped. Add carrot tops, basil, lemon juice, and ½ cup Parmesan. Pulse until finely chopped. Slowly drizzle in olive oil to form a smooth paste. Add additional 1 tablespoon olive oil to desired consistency. Add freshly ground black pepper to taste.
Vegetable Crostata
- Preheat oven to 425°F. Lightly flour work surface and roll dough to a 15-inch circle. Fold dough in half and in half again. Place dough on a mesh or perforated pizza pan (lightly brush pan with oil) or parchment-covered sheet pan.
- Spread mozzarella in thin layer on crust to within 1–1½ inches of edge of crust. Toss red onion, fennel, and squash with 1–1½ tablespoons of oil and spices. Place vegetables over cheese. Fold edge of crust over about 2 inches. Lightly brush folded edge of crust with oil. Bake in bottom third of oven for 25–35 minutes, until the edge and bottom of crust are golden brown.
- Remove from oven and sprinkle ¼ cup Parmesan cheese over top. Add dollops of pesto. Serve with additional chopped basil, Parmesan cheese, and pesto.
- Grilled peaches and roasted chickpeas make this salad a delicious addition to your next summer soirée or a weeknight family dinner on the patio. Choose peaches that are not completely ripe. They will retain their shape even after grilling and combining in the salad.
