Savory Vegetable Crostata (Print Version)
# Ingredients:
→ Crust
01 -
95g all purpose flour, plus more for dusting
02 -
95g whole wheat flour
03 -
1/2 teaspoon kosher salt
04 -
6 tablespoons unsalted butter, cubed and chilled
05 -
3-4 tablespoons cold water
→ Filling
06 -
3 tablespoons olive oil, divided
07 -
6 cloves garlic, peeled and stems removed
08 -
1 large yellow onion, thinly sliced
09 -
1 1/2 teaspoons kosher salt, divided
10 -
2 medium red potatoes, thinly sliced
11 -
80ml water
12 -
1/4 teaspoon red pepper flakes
13 -
2 rainbow swiss chards, stems and leaves separated, thinly sliced
14 -
225g goat cheese, room temperature
15 -
1 large egg, beaten
# Instructions:
01 -
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 cold water, starting with 3 tablespoons, and mix the dough with your 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 30-60 minutes.
02 -
Preheat the oven to 190°C. Line a baking sheet with parchment paper.
03 -
While the dough is resting, heat 2 tablespoons of olive oil and the garlic cloves in a large, high-walled skillet over medium heat. Cook for 3 minutes, until the garlic just begins to brown. Add the onion and 1/2 teaspoon of salt. Cook for 20-25 minutes, until the onion is caramelized. Remove from the pan and set aside to cool in a bowl.
04 -
To the same pan, add the potatoes, 1/2 teaspoon of salt, and the water. Increase the heat to medium-high, cover, and cook for 3-5 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.
05 -
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 1/2 teaspoon of salt and cook for 5 minutes, until wilted and reduced in volume by half. Remove the pan from the heat.
06 -
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.
07 -
Stir the onions into the pan with the sautéed chard.
08 -
Roll the dough out on a lightly floured surface into a 30cm wide circle, about 3mm thick. Transfer the dough to the prepared baking sheet.
09 -
Spread 110g of the garlic goat cheese over the center of the dough, leaving a 5cm 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.
10 -
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.
11 -
Bake the crostata for 45-50 minutes, until the crust is golden brown.
12 -
Let cool for 10 minutes before slicing and serving.
# Notes:
01 -
This rustic crostata combines caramelized onions, garlic, Swiss chard, and potatoes for a savory vegetarian main course.
02 -
The crust benefits from resting time to allow the gluten to relax for a more tender result.