Crostata with Mushrooms and Pancetta

  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 25 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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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