Crostata Recipes

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Triple Pine Nut Savory Free-Form Rustic Pie Recipe Recipe

It's Meatless Monday and I'm sharing with you today a dish I especially prepared for my friend Vincent whom I  visited in Los Angeles last week. My main concern was to prepare something that would let me pass security at the airport and of course, something delicious! I made a savory, 3-layered pine nut free-form pie (crostata-like pie). The savory crust was made from scratch with quality butter. First, I used a basil pine nut pesto, then topped it with an arrabbiata sauce (garlic, tomatoes and bell peppers) mixed with pine nuts and harissa (for a hint of spiciness); the last thick layer was a ricotta, pine nut, and lemon mixture garnished with grilled zucchini. 

I love the concept of an organic-shaped, free-form pie. It's a fuss-free, don't-need-a-pie-pan dish, which maintains its flakiness better than a pie. I improvised almost all the components of this savory pie, using homemade sauces I had previously canned. It really doesn't matter how much time you devote to a dish; my philosophy is that, as long as you put your heart and soul into cooking I guarantee that those who will enjoy the product of your efforts will appreciate it.

 

 


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Roasted Butternut Squash Galette Recipe Recipe

When you feel like improvising, consider making a galette. It doesn't have to look perfect, and it's basically a combination of dough and filling. It's easy to modify, easy to adapt.

I prepared a flaky, buttery dough and roasted a butternut squash. Then I created a large disk, placed the flavorful butternut squash filling in the center and made the free-form tart. 

Cooking doesn't have to look perfect. The more rustic this savory tart appears, the better; starting everything from scratch only adds to the charm of the homemade meal. Plus, it's not very labor-intensive and I find rolling the dough very de-stressing. So if you want to free your mind in the evening, just do as I do and mix up some dough!


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Spinach Crostata with Asparagus and Artichoke Recipe

The girls are becoming such foodies. All summer, they've been involved in the preparation of the family meal. Since Sunny knows how to drive, she took the rest of the girls grocery shopping today and came home with a lot of greens. We concocted a savory green pie in the form of spinach-flavored crostata filled with asparagus, marinated artichokes and more spinach. How cool is that?

Each girl got assigned a specific task. Sunny prepped the greens (celery, asparagus and artichokes) and cheeses (mozzarella and Gruyere), Lya caramelized the onions and Mimi and Lala were in charge of the buttery spinach dough. Since we made such a rich dish, we paired it with a salad loaded with fresh, crisp vegetables. Anything will do, but I especially like shredded carrots.


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Mushroom Crostata Recipe Recipe

Mushroom Crostata Recipe

04.15.13 by Jackie

I think a mushroom-filled crostata would work wonderfully. The rustic look of the free-form savory pie and the earthy flavors of the five londs of mushroom used go hand in hand. I also added a bit of sharp Cheddar cheese for its melty, stringy and delicious qualities.

The reason I used that many mushrooms (shiitake mushrooms, Portobello mushrooms, beech mushrooms, Boletus mushrooms and fresh white button mushrooms) is because we're going on a family vacation for Spring break to San Antonio , Texas --follow me on Twitter and Facebook to see more pictures-- and my mission was to "empty" our refrigerator. You could add pancetta to the mushroom filling if you don't mind the dish being non-vegetarian. It gives a subtly sweet, salty note, which is very pleasant.


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Apple Crostata Recipe Recipe

Apple Crostata Recipe

06.24.11 by Jackie

I really enjoy baking apple desserts. There is something so enticing about the smell of fresh baked apple goods that I just can’t get enough of. Today, I made an apple crostata, which is not your average apple pie.

First, I made an apple pie filling flavored with raisins, cinnamon and vanilla. Unlike last time for my blueberry crostata, I didn't use polenta for the dough, but instead I used regular all-purpose flour, cold butter and ice water. Once the dough rounds are formed, I nested a little of the pie filling in the center, then folded each edge inward. The finishing touch is a brush of egg wash along with a sprinkle of cinnamon sugar.

I usually serve apple desserts with a scoop of vanilla ice cream to top them off. I think the warm apples and cold ice cream complement each other so well. Next time you're planning a tea party or a get-together with your friends or family, serve these apple crostatas and your guests will be in for a treat.

Apple Raisin Pie Recipe with Picture
Note: The first picture is when the crostata is formed, right before going into the oven.


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