MUSHROOM-ONION CROSTATA – Vegetarian Cooking For Carnivores BLOG


A crostata (also known as a galette in French) is a stand-alone, open topped pie. They can be savory or sweet. There’s a rustic look to them as they are formed by rolling out a large circle of pie dough, then placing ingredients on top, leaving a wide border around the perimeter. This border is then folded in a ruffled manner, pinching the dough to keep it in place, then baked.

My Mushroom-Onion Crostata is a delicious blend of caramelized onions, sauteed mushrooms and leeks, topped with Gruyere cheese, encased in an easy-to-prepare hot water crust. The onions and mushrooms can be cooked ahead of time, making the final assembly that much faster on busy nights.

NOTE: As self-proclaimed Queen Of Freeze, I would be remiss in my duties if I didn’t mention freezing leftover eggwash in a small container for future use!

MUSHROOM-ONION CROSTATA

Preheat oven to 425°F (218°C)

Filling:

Note for filling ingredients: amounts for the filling ingredients are approximate – don’t stress

  • 2 T + 1 t olive oil, DIVIDED
  • about 454g (1 lb) baby bella mushrooms, chopped into chunks
  • 1 large leek, white & light green part, chopped
  • 1/2 tsp + 1/4 tsp table salt, DIVIDED
  • 2 garlic cloves, pressed or minced
  • 1 tsp rosemary, fresh, chopped fine
  • 1 large onion, about 270g (2 cups), chopped
  • 131g (4.5 oz) Gruyere cheese, shredded
  • 1 T chives, finely chopped

Dough:

Note regarding eggwash: Save leftover eggwash in a small container and freeze for future use.

  • 200g (1+ 2/3 cups) bread flour
  • 1/2 tsp salt
  • 77g (5.5 T) butter, cold, cut into small pieces
  • 76g (1/3 cup) hot water (NOT boiling)
  • Egg wash – 1 egg mixed with1 T water.

Clean the mushrooms and leek well. Chop into chunks. Place into a large pot with the 2 T olive oil and 1/2 tsp salt. Cook over medium/high heat for about 10 minutes, stirring often.

Add the garlic and rosemary to the mushrooms. Continue cooking over medium/high until liquid is gone. Set aside to cool. (This step can be done ahead of time.)

Into a skillet put the 1 T olive oil, onions, and 1/4 tsp salt. Cook over medium/high heat until the onions are golden brown. Add the caramelized onions to the mushrooms. Let cool. This step can be done ahead of time.

Add in the chives and stir together.

Once the mushroom mixture has cooled (so it doesn’t melt the crust), make the dough. If you have a food processor, I highly recommend using it. Otherwise, you’ll have to mix by hand.

Into the work bowl of your processor (or mixing bowl, if doing this by hand), put the flour and 1/2 tsp salt. Pulse a couple of times to blend, then drop in the chunks of the cold butter and PULSE 6 times.

Pour in the hot water and PROCESS until dough comes together and you can form a ball with it.

Pour the dough onto a very lightly floured surface and knead about 6 time to bring together. Onto a piece of baking paper place the dough and roll out to a circle about 14″ (36 cm) in diameter.

Roll the dough thinner along the 2″ (5 cm) so that when you crimp the dough later it’s not so thick.

Place half the cheese in the center of the dough, leaving about a 2″ (5 cm) border.

Top the cheese with the mushroom mixture.

Sprinkle on remaining half of cheese.

Encase the filling by placing your fingers about 2″ (5 cm) apart and overlapping the dough, pinching each ruffle together as you go. Do this around the entire perimeter.

Paint an eggwash around the border.

Bake in preheated 425°F (218°C) border turns golden brown – about 25-35 minutes. Cool about 10 minutes before serving to firm up a bit.

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