Wednesday, September 30, 2009

Free-Way

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

Ingredients
  • 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
Directions

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.

11 comments:

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...

Yum-o!!

Woody said...

this is in my top 10 ever dishes.

Elizabeth said...

Cate,

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!!! http://tasteofbaltimore.blogspot.com/2009/10/one-lovely-blog-award-thank-you.html

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!