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Categories:
flour salt cold unsalted butter Mascarpone cheese lemon juice water olive oil pancetta shallots mushrooms thyme salt freshly ground black pepper Mozzarella cheese Fontina cheese Parmesan cheese egg
Viewed: 13 - Published at: 4 years agoIngredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup mascarpone cheese
- 1 1/2 tablespoons lemon juice
- 3 tablespoons ice water
- 4 tablespoons olive oil
- 2 ounces diced pancetta
- 2 shallots, minced
- 1 pound assorted mushrooms, such as cremini, shiitake, and button
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup (1 ounce) grated smoked mozzarella cheese
- 1/3 cup (1 ounce) grated fontina cheese
- 2 tablespoons freshly grated Parmesan cheese
- 1 large egg, lightly beaten
Method
- In a food processor combine the flour and salt, and pulse to combine.
- Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal.
- Add the mascarpone and lemon juice and pulse a few times.
- Add the ice water and run the machine just until the mixture is moist and crumbly, but do not form a ball.
- Turn the dough out onto a sheet of plastic wrap and press into a disk.
- Wrap the dough tightly and refrigerate for 20 minutes.
- Heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat.
- Add the pancetta and cook until crisp and golden, about 4 minutes.
- Using a slotted spoon, transfer the cooked pancetta to a small bowl.
- Add the remaining 2 tablespoons of olive oil to the pan.
- Add the shallots and cook for 30 seconds.
- Add the mushrooms and cook, stirring frequently, until all of the moisture has evaporated, about 12 minutes.
- Remove the pan from the heat and stir in the cooked pancetta along with the fresh thyme, salt, and pepper.
- Set aside to cool for 10 minutes.
- Place an oven rack in the lower third of the oven and preheat the oven to 400F.
- Unwrap the chilled dough and place it on a sheet of parchment paper.
- Roll the dough into an 11-inch circle, about 1/4 inch thick.
- Lift the parchment paper and transfer it and the dough to the baking sheet.
- Stir the mozzarella and fontina into the cooled mushroom filling and spread in the center of the dough circle, leaving a 2-inch border.
- Sprinkle the filling with the Parmesan.
- Fold the dough border up over the filling to form an 8-inch round, pleating the edge of the pastry.
- Brush the crust with the beaten egg.
- Bake the crostata until the crust is golden, about 25 minutes.
- Slice and serve.
