Savory Spring Vegetable Crostata
The 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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