Best Mushroom And Gruyere Crostata Recipes

Crostata with Mushrooms and Pancetta image

Provided by Giada De Laurentiis

Time 1h

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.

Mushroom and Gruyère Crostata Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 10

1 1 1 (9-inch) store-bought pie dough round
2 2 2 tablespoons unsalted butter
6 6 1/4 portobello mushroom caps, gills removed, halved and sliced crosswise 1/4 inch thick
1 1 1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
Salt and pepper
2 2 2 garlic cloves, minced
1 1 1 teaspoon minced fresh rosemary
2 2 2 ounces Gruyère cheese, shredded (1/2 cup)
1 1 1 large egg, lightly beaten
1 1 1 tablespoon minced fresh chives

Steps:

Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Roll dough into 14-inch circle on lightly floured counter; transfer to prepared sheet. 2. Melt butter in 12-inch nonstick skillet over medium-high heat. Add mushrooms, leeks, and 1/2 teaspoon salt and cook until beginning to brown, about 10 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds. 3. Transfer vegetables to prepared dough, leaving 2-inch border around edge. Sprinkle with Gruyère and fold border over filling, pinching pleated dough to secure. Brush dough with egg. Bake until crust is deep golden brown, 15 to 18 minutes, rotating halfway through baking. Sprinkle with chives. Cut into wedges and serve.