
How To Make Savory Vegetable Crostata
This vegetable crostata is an Italian thin pie, made with a buttery crust that’s topped with tender veggies tossed in hearty seasonings and creamy cheeses.
Serves:
Ingredients
For Crust:
- ¾cupall purpose flour,plus more for dusting
- ¾cupwhole wheat flour
- ½tspkosher salt
- 6tbspunsalted butter,cubed, chilled
- 3tbspcold water
For Filling:
- 3tbspolive oil,divided
- 6garlic cloves,peeled, stems removed
- 1large yellow onion,thinly sliced
- 1½tspkosher salt,divided
- 2medium red potatoes,thinly sliced
- â…“cupwater
- ¼tspred pepper flakes
- 2rainbow swiss chards,stem and leaves separated, thinly sliced
- 8ozgoat cheese,room temperature
- 1large egg,beaten
Instructions
Dough:
-
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 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 to 60 minutes.
-
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
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 to 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 to 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.
To Assemble:
-
Roll the dough out on a lightly floured surface into a 12-inch wide circle, about â…› inch thick. Transfer the dough to the prepared baking sheet.
-
Spread ½ cup of the garlic goat cheese over the center of the dough, leaving a 2-inch 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 to 50 minutes, until the crust is golden brown.
-
Allow cooling for 10 minutes before slicing and serving. Enjoy!
Nutrition
- Calories:Â 334.01kcal
- Fat:Â 20.77g
- Saturated Fat:Â 10.59g
- Trans Fat:Â 0.35g
- Monounsaturated Fat:Â 7.57g
- Polyunsaturated Fat:Â 1.34g
- Carbohydrates:Â 28.07g
- Fiber:Â 2.80g
- Sugar:Â 1.62g
- Protein:Â 10.18g
- Cholesterol:Â 59.19mg
- Sodium:Â 378.99mg
- Calcium:Â 65.70mg
- Potassium:Â 351.16mg
- Iron:Â 2.10mg
- Vitamin A: 164.81µg
- Vitamin C:Â 6.68mg
Have your own special recipe to share? Submit Your Recipe Today!