A rustic, earthy delight, this savory vegetable crostata boasts a flaky crust filled to the brim with a vibrant medley of vegetables. The hearty potatoes, sweet caramelized onions, and leafy chard offer a beautiful blend of textures and flavors, while goat cheese provides a creamy, tangy contrast. The touch of heat from red pepper flakes makes it a dish sure to impress at any dining table.
While most ingredients for this recipe are common, you might need to look for a couple of them. Rainbow Swiss chard, a leafy green vegetable similar to spinach, might not be a regular in your pantry. It's often available at farmers markets or in the produce section of your grocery store. Goat cheese, used to add a creamy, tangy element to the dish, can be found in the cheese aisle.
Ingredients for Savory Vegetable Crostata
All-purpose flour: A common baking ingredient, used to provide structure to the crostata crust.
Whole wheat flour: Adds a nutty flavor and additional texture to the crust.
Kosher salt: Used to enhance the flavors of the other ingredients.
Unsalted butter: Gives the crust its flaky texture.
Olive oil: Used for sautéing the vegetables.
Garlic: Adds a robust flavor to the filling.
Yellow onion: Caramelized for a sweet, mellow flavor.
Red potatoes: Adds heartiness to the filling.
Red pepper flakes: Adds a touch of heat to the dish.
Rainbow Swiss chard: A leafy green that adds color and nutrients.
Goat cheese: Provides a creamy, tangy contrast to the savory filling.
Egg: Used for its binding properties and to create a golden crust when brushed on top.
One reader, Jere Thorn says:
This savory vegetable crostata recipe is a game-changer! The crust is perfectly flaky, and the combination of goat cheese, potatoes, and swiss chard is simply divine. The flavors are so well-balanced, and it's a hit every time I make it for family and friends. Highly recommended!
Techniques Required for Making a Savory Vegetable Crostata
How to make the crust: Combine the all-purpose flour, whole wheat flour, and salt in a large bowl. Work the butter into the flour until pea-sized pieces remain. Add cold water and mix the dough until it holds together. Form the dough into a disc, wrap it with plastic wrap, and refrigerate for 30 to 60 minutes.
How to caramelize onions: Heat olive oil in a skillet over medium heat. Add the garlic and cook until it begins to brown. Add the onion and salt, then cook for 20 to 25 minutes until the onion is caramelized.
How to cook the potatoes: In the same pan, add the potatoes, salt, and water. Cover and cook until the potatoes are almost fully cooked and the water is nearly evaporated. Uncover and cook for an additional 2 minutes to completely evaporate the water.
How to sauté the chard: In the same pan, add olive oil, red pepper flakes, and chard stems. Cook until the stems are softened, then add the chard leaves and salt. Cook until wilted and reduced in volume by half.
How to assemble the crostata: Roll the dough into a 12-inch wide circle on a lightly floured surface. Transfer the dough to a prepared baking sheet. Spread the garlic goat cheese over the center of the dough, leaving a 2-inch border. Arrange the potatoes and chard mixture over the goat cheese, then fold the edges of the crust up and over the filling to create a rustic look.
How to bake the crostata: Brush the crust with beaten egg and top with dollops of goat cheese. Bake for 45 to 50 minutes at 375 degrees F, until the crust is golden brown.
How to serve: Allow the crostata to cool for 10 minutes before slicing and serving.
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
- ⅓cupwater
- ¼tspred pepper flakes
- 2rainbow swiss chards,stem and leaves separated, thinly sliced
- 8ozgoat cheese,room temperature
- 1large egg,beaten
Instructions
Dough:
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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.
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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.
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Turn the dough onto a clean surface, form into a disc, and wrap with plastic wrap. Refrigerate for 30 to 60 minutes.
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Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Filling:
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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.
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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.
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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.
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Remove the lid and cook for 2 minutes more to completely evaporate the water. Remove potatoes from the pan and set aside to cool.
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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.
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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.
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Remove the garlic cloves from the caramelized onions and transfer to a small bowl.
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Mash with the back of a fork, then add to the softened goat cheese and stir to combine.
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Stir the onions into the pan with the sautéed chard.
To Assemble:
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Roll the dough out on a lightly floured surface into a 12-inch wide circle, about ⅛ inch thick. Transfer the dough to the prepared baking sheet.
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Spread ½ cup of the garlic goat cheese over the center of the dough, leaving a 2-inch border around the edges.
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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.
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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.
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Bake the crostata for 45 to 50 minutes, until the crust is golden brown.
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Allow cooling for 10 minutes before slicing and serving. Enjoy!
Nutrition
- Calories: 334.01kcal
- Fat: 20.77g
- Saturated Fat: 10.59g
- Trans Fat: 0.35g
- Monounsaturated Fat: 7.57g
- Polyunsaturated Fat: 1.34g
- Carbohydrates: 28.07g
- Fiber: 2.80g
- Sugar: 1.62g
- Protein: 10.18g
- Cholesterol: 59.19mg
- Sodium: 378.99mg
- Calcium: 65.70mg
- Potassium: 351.16mg
- Iron: 2.10mg
- Vitamin A: 164.81µg
- Vitamin C: 6.68mg
Crucial Technique Tip for a Perfect Savory Vegetable Crostata
When making the crust for your crostata, it's important to keep the butter as cold as possible to achieve a flaky texture. You can do this by cutting the butter into small pieces and chilling them in the freezer for about 15 minutes before incorporating into the flour. Also, when adding water, start with the minimum amount and add more as needed. The dough should just come together and not be overly wet or sticky. This will ensure a crisp, rather than soggy, crust.
Time-Saving Tips for Making a Savory Vegetable Crostata
Prepare the crust: To save time, you can prepare the crust in advance and refrigerate it for up to 2 days before using it for the crostata.
Prep the vegetables: Chop and prepare all the vegetables in advance, so they are ready to use when assembling the crostata.
Multi-task: While the dough is resting in the refrigerator, use that time to caramelize the onions and cook the potatoes to maximize efficiency.
Use store-bought dough: If you're short on time, you can use store-bought pie crust or puff pastry as a time-saving alternative.
Prep the goat cheese: Mix the goat cheese with the garlic and onions ahead of time to streamline the assembly process.
Bake in advance: You can partially bake the crostata crust ahead of time and finish baking it when you're ready to serve, saving time on the day of serving.
Substitute Ingredients For Savory Vegetable Crostata Recipe
all purpose flour - Substitute with gluten-free all purpose flour: This substitution is suitable for those who are gluten intolerant or have celiac disease. It provides a similar texture and structure to the crust without the gluten.
whole wheat flour - Substitute with spelt flour: Spelt flour has a slightly nutty flavor and a similar texture to whole wheat flour, making it a great alternative for a more rustic and wholesome crust.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative and adds a subtle coconut flavor to the crust.
olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and a high smoke point, making it a great substitute for olive oil in both the crust and the filling.
red potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a vibrant color, adding a unique twist to the crostata filling.
goat cheese - Substitute with feta cheese: Feta cheese has a tangy flavor and crumbly texture, which can be a delicious alternative to goat cheese in the filling.
large egg - Substitute with flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water): This vegan-friendly alternative provides binding properties similar to eggs in the crust and filling.
Presentation Tips for a Stunning Vegetable Crostata
Elevate the crust: Create a flaky and golden brown crust by brushing it with a mixture of egg and a touch of olive oil before baking. This will give the crostata a beautiful sheen and a professional finish.
Artful arrangement of vegetables: Arrange the rainbow swiss chard and red potatoes in an overlapping pattern, creating a visually stunning display of vibrant colors and textures. This will showcase the fresh and wholesome vegetables in an elegant manner.
Garnish with fresh herbs: Sprinkle the finished crostata with freshly chopped parsley or thyme to add a pop of color and a burst of fresh flavor. The aromatic herbs will enhance the overall presentation and provide a delightful fragrance.
Use a decorative platter: Present the savory vegetable crostata on a sleek and modern serving platter to add a touch of sophistication to the dish. The choice of platter can complement the rustic charm of the crostata while adding a contemporary flair.
Accompany with a side salad: Serve the crostata alongside a vibrant mixed greens salad dressed with a light vinaigrette. The contrasting colors and flavors of the salad will elevate the overall presentation and provide a refreshing accompaniment to the savory crostata.
Essential Tools for Making a Savory Vegetable Crostata
- Pastry cutter: A handheld tool with curved blades used to cut and blend butter into flour for making pastry dough.
- Skillet: A flat-bottomed pan with sloping sides, used for frying, sautéing, and searing ingredients.
- Baking sheet: A flat, rectangular metal sheet used to bake cookies, pastries, and other baked goods in the oven.
- Parchment paper: A non-stick paper used to line baking sheets and pans to prevent food from sticking.
- Rolling pin: A cylindrical tool used to flatten and shape dough for baking.
- Mixing bowl: A deep bowl used for mixing ingredients, often made of glass, ceramic, or stainless steel.
- Plastic wrap: A thin, transparent plastic film used to cover and wrap food items to keep them fresh.
Storing and Freezing Your Savory Vegetable Crostata
- To store leftover savory vegetable crostata, allow it to cool completely to room temperature before wrapping tightly in plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3-4 days.
- For longer storage, you can freeze the crostata. Wrap the cooled crostata tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe container or freezer bag. Label with the date and freeze for up to 2-3 months.
- To reheat the refrigerated crostata, preheat the oven to 350°F (175°C). Unwrap the crostata and place it on a baking sheet. Bake for 10-15 minutes, or until heated through and the crust is crisp.
- If reheating from frozen, preheat the oven to 350°F (175°C). Unwrap the frozen crostata and place it on a baking sheet. Cover loosely with foil and bake for 20-25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the crostata is heated through and the crust is crisp.
- For best results, consume the reheated crostata immediately, as the crust may soften over time. If you prefer a crispier crust, you can also reheat the crostata in a toaster oven or air fryer for a few minutes before serving.
How To Reheat Leftover Crostata
Preheat your oven to 350°F (175°C). Place the leftover savory vegetable crostata on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the crust is crisp and the filling is heated through. This method will help restore the crispness of the crust while evenly heating the filling.
If you prefer a quicker reheating method, you can use a microwave. Place a slice of the crostata on a microwave-safe plate and heat it on high power for 1-2 minutes, or until the filling is warm. However, keep in mind that the crust may become slightly soggy when microwaved.
For a crispy crust and a deliciously melty filling, reheat the savory vegetable crostata in a skillet. Place a slice of the crostata in a non-stick skillet over medium heat. Cover the skillet with a lid and heat for 3-4 minutes, or until the bottom of the crust is crispy and the filling is heated through. This method works particularly well if you have a cast-iron skillet, as it helps distribute the heat evenly.
If you have an air fryer, you can use it to reheat your leftover crostata. Preheat the air fryer to 350°F (175°C) and place a slice of the crostata in the basket. Cook for 3-5 minutes, or until the crust is crispy and the filling is heated through. This method is perfect for achieving a crispy crust without the need for additional oil.
For a unique twist, try transforming your leftover savory vegetable crostata into a delicious frittata. Cut the crostata into bite-sized pieces and place them in a greased baking dish. In a bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture over the crostata pieces and bake in a preheated 350°F (175°C) oven for 20-25 minutes, or until the frittata is set and golden brown.
Interesting Fact About Savory Vegetable Crostatas
The crostata is a traditional Italian baked tart, typically filled with fruit, jam, or cheese. It is a versatile dish that can be served as a savory appetizer or a sweet dessert, making it a popular choice for entertaining.
Is Making a Savory Vegetable Crostata Economical?
The savory vegetable crostata recipe is a cost-effective option for households. The combination of affordable ingredients like potatoes, onions, and Swiss chard makes it a budget-friendly choice. The use of simple pantry staples and versatile vegetables contributes to its economic appeal. As a culinary chef, I rate this recipe an 8 for its balance of cost and flavor. The approximate cost for a household of 4 people is around $15, making it an economical and satisfying meal option.
Is This Savory Crostata Healthy or Unhealthy?
This savory vegetable crostata recipe has both healthy and unhealthy aspects. On the positive side, it incorporates a variety of nutritious vegetables like garlic, onion, potatoes, and Swiss chard, which provide essential vitamins, minerals, and fiber. The use of whole wheat flour in the crust adds an extra boost of fiber and nutrients compared to using only all-purpose flour. However, the recipe also contains a significant amount of butter and goat cheese, which are high in saturated fat and calories. While these ingredients contribute to the rich flavor and texture of the dish, they should be consumed in moderation as part of a balanced diet.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of butter in the crust and replace some of it with a healthier fat like olive oil or yogurt
- Use a lower-fat cheese like feta or ricotta instead of goat cheese, or reduce the amount of cheese used overall
- Increase the proportion of vegetables in the filling to boost the nutrient content and reduce the calorie density of the dish
- Experiment with adding other healthy ingredients like spinach, mushrooms, or bell peppers to the filling for added flavor and nutrition
- Serve the crostata with a side salad or other light, vegetable-based dishes to balance out the richness of the pastry
Editor's Opinion on This Savory Vegetable Crostata Recipe
The savory vegetable crostata recipe is a delightful combination of flavors and textures. The crust is perfectly flaky and complements the rich and savory filling. The caramelized onions, tender potatoes, and vibrant chard create a harmonious blend, while the garlic-infused goat cheese adds a luxurious touch. The recipe's balance of earthy and tangy flavors makes it a standout dish that is sure to impress. Whether served as an appetizer or a main course, this crostata is a true celebration of seasonal produce and culinary craftsmanship.
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Why trust this Savory Vegetable Crostata Recipe:
This savory vegetable crostata recipe guarantees a delightful dining experience. The crust, made with a blend of all-purpose and whole wheat flour, offers a wholesome base. The filling, featuring caramelized onions, tender red potatoes, and vibrant rainbow Swiss chard, promises a burst of flavors. The creamy goat cheese and aromatic garlic elevate the dish, ensuring a rich and satisfying taste. Trust this recipe for a delightful and impressive vegetarian dish that will surely impress your guests.
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