Recipe courtesy of Giada De Laurentiis
Episode: Penny Stretcher
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Crostata with Mushrooms and Pancetta
Total:
1 hr
Prep:
15 min
Inactive:
20 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Prep:
15 min
Inactive:
20 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt, plus 1/2 teaspoon
  • 3 tablespoons butter, cut into small pieces
  • 1 1/2 tablespoons lemon juice
  • 1/2 cup mascarpone cheese
  • 3 tablespoons ice water
  • 2 ounces diced pancetta
  • 1 teaspoon chopped fresh thyme (or rosemary, oregano, parsley, or a combination)
  • 1 1/2 to 2 cups leftover side dish vegetables (like sauteed mushrooms and shallots)
  • 1/2 cup grated cheese (try a combo of smoked mozzarella and fontina)
  • 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.

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. Add the herbs and stir. Transfer the pancetta, herbs, and the pan juices to a medium bowl. Add the leftover vegetables, grated cheeses, 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.

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