Savory Spring Vegetable Crostata

Savory Spring Vegetable Crostata

Savory Spring Vegetable Crostata

Savory Spring Vegetable CrostataThe idea of assembling a myriad of organic vegetables and nestling them in a light crust is not new! A vegetable tart, pie, galette or crostata is very popular in Europe and especially during the Easter/Passover season! My Savory Spring Vegetable Crostata ushers in Spring with delicious, healthy and nutritious vegetables wrapped in savory spices and herbs, then tucked in a light puff pastry sheet! Slices of organic fennel, onion, zucchini and mushrooms mixed with spring peas, okra and artichoke hearts are the stars of my Savory Spring Vegetable Crostata. My Savory Spring Vegetable Crostata is seasoned with oregano, coriander, dill and Aleppo pepper flakes, held together with a wisp of Parmesan and Havarti cheese blend and topped with organic tomatoes, a crunch of Panko and course salt! Enjoy my Savory Spring Vegetable Crostata with a crisp romaine salad and a dry white wine!

1 sheet puff pastry, thawed

1/4 cup extra virgin olive oil

1 small organic onion, sliced

1/2 organic fennel bulb, sliced

2 organic baby bell mushrooms, sliced

2 organic zucchini, sliced 

1 can artichoke hearts, drained

1/2 bag each of frozen peas and frozen okra 

1 teaspoon ground coriander 

1/2 teaspoon dried oregano

1/2 teaspoon dried dill

1/2 teaspoon Aleppo pepper flakes

Salt and pepper to taste

1/4 cup each shredded Havarti and Parmesan cheeses, blended together and divided

1 organic tomato, sliced

Dash of course ground grey salt

Dash of Panko breadcrumbs 

2-3 pats of butter

In a medium fry pan, heat the olive oil on medium high

Add fennel, onion, zucchini,mushrooms and artichoke hearts

Add coriander, dill, oregano and Aleppo pepper

Season with salt and pepper 

Sauté until vegetables are browned, about 3 minutes

Preheat oven to 375 degrees Fahrenheit 

Roll out the puff pastry and place centered in a buttered pie plate 

Sprinkle 1/2 of cheese mixture on the pastry

Transfer the sautéed vegetables onto the pastry shell

Sprinkle remaining cheese mixture on top

Roll and tuck the extra pastry around crostata to make a ridge

Tuck tomatoes slices inside and on top of crostata 

Sprinkle with course ground salt and Panko 

Pop the assembled crostata into the oven

Bake for 45 minutes until top is browned and pastry is puffed

Remove crostata from oven and let cool before slicing

Serve with a hardy salad and dry wine, Enjoy!

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