Wednesday, September 30, 2009


Here is a free-form savory pie, or a crostata, to go along with my free-form lasagna. I must be feeling really free-spirited these days. Let's hope I don't take this new laissez-faire attitude oustide of my kitchen. Things could really start to get crazy!

Crostata with Mushrooms and Pancetta
Adapted from Giada DeLaurentiis

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt, plus 1/2 teaspoon
  • 3 tablespoons cold butter, cut into small pieces
  • 1 1/2 tablespoons lemon juice
  • 1/2 cup mascarpone cheese
  • 3 tablespoons ice water
  • 4 ounces diced pancetta
  • 1 teaspoon chopped fresh thyme
  • 2 cups sauteed cremini mushrooms
  • 1 shallot
  • 1/2 cup grated fontina cheese
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons freshly grated Parmesan
  • 1 large egg, lightly beaten

In a food processor combine the flour, and 1/2 teaspoon salt. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. In a small bowl combine the lemon juice and mascarpone.

Add the mascarpone mixture to the food processor and pulse a few times. Add the ice water

and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 20 minutes.

Saute shallot in 1 teaspoon of olive oil. Once the shallots are tender, add the cremini mushrooms and saute until all liquid is evaporated - about 8 minutes. Remove from the skillet and place in a bowl to cool. Add the rosemary and stir.

Meanwhile, preheat the oven to 400 degrees F. Cook the pancetta in a small saute pan over medium heat until golden and crisp, about 4 minutes. Remove the pancetta using a slotted spoon and add to the bowl with the mushrooms.

Add the grated cheese and the remaining 1/2 teaspoon salt, and pepper.

Toss to combine and set aside.

Place the chilled dough on parchment paper. Roll the dough out into a 12-inch wide circle about 1/4-inch thick.

Spread the vegetables out in the center of the dough leaving a 2-inch border.

Sprinkle the vegetable mixture with Parmesan.

Fold the border up and over the vegetables forming a crust.

Using a pastry brush, brush some of the egg over the crust.

Transfer the parchment paper and crostata to a baking sheet. Bake until the crust is golden, about 25 minutes. Slice and serve.


Cate said...

It's hard to go wrong with mushrooms, cheese, and dough! I've been loving galettes and crostatas (what's the difference?) lately.

Angelica said...


Woody said...

this is in my top 10 ever dishes.

Elizabeth said...


I don't think there is a composition difference between a galette and a crostata. I looked them up and them both seem to have the same definition. The galette is the French version and the Crostata is the Italian version.

Stephanie said...

So comforting! I want to eat that right now!!

The Woman said...

Oh yum, that looks so good! I've never made a freeform tart - I think I should!

Jen @ My Kitchen Addiction said...

Beautiful... I love crostatas... My pies never turn out pretty, so it's better if I make a crostata because I can claim that it was "supposed to look like that"!

teresa said...

just gorgeous, it looks so comforting!

Kerstin said...

I love the idea of a savory mushroom crostata - yum!

Nakiya @ Taste of Baltimore said...

Yum this looks amazing!!!!

I gave your blog an award on my website!!!

Keep on posting! Thanks :)

Deseree said...

I just love that mushroom season is finally here and this looks like a perfect way to celebrate it. Delicious!