Savory Crostata
Savory Crostata could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. One serving contains 228 calories, 4g of protein, and 15g of fat. For 63 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. A mixture of skim milk ricotta, balsamic vinegar, oregano leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is liked by 734 foodies and cooks. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is good. Users who liked this recipe also liked Blueberry Crostata, Apple Crostata, and Fig Crostata.
Servings: 8
Preparation duration: 45 minutes
Cooking duration: 40 minutes
Ingredients:
1/4 cup baby arugula
2 teaspoons balsamic vinegar
5 cherry tomatoes, halved
Kosher salt and freshly ground black pepper
1/2 teaspoon lemon juice
2 tablespoons extra-virgin olive oil
2 large onions, peeled, halved and thinly sliced
1 tablespoon fresh oregano leaves, chopped
1 sheet frozen puff pastry, thawed, trimmed to fit a 10-inch pan
1/2 cup whole-milk ricotta
Equipment:
oven
frying pan
spatula
bowl
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 375 degrees F. Heat an oven-proof 10-inch nonstick skillet over medium-high heat. Add the olive oil and onions and reduce the heat to medium. Cook, stirring often, until the onions are a dark golden-brown, about 15 minutes. Season with 1/2 teaspoon kosher salt. Stir in the balsamic and sprinkle the oregano over the top. Turn off the heat and spread the onions evenly over the bottom of the pan, using a rubber spatula. Place the ricotta in a small bowl. Season with 1/8 teaspoon each kosher salt and black pepper. Dollop the ricotta over the onions in 8 to 10 places. Using a fork, prick the puff pasty a few times evenly. Place the puff pastry over the top of the filling, pressing down gently to make sure the dough is touching the ricotta and onions. Bake until the pastry is puffed and golden brown, 35 to 40 minutes. Remove from the oven and cover with a plate slightly larger than the skillet. Invert the crostata onto the plate, replacing any onions that may have stuck to the pan. Set aside to cool slightly. Meanwhile, in a small bowl, dress the arugula with the lemon juice. Sprinkle the arugula over the cooled crostata and nestle the tomatoes into the onions. Slice into wedges or squares and serve.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 375 degrees F.
3. Heat an oven-proof 10-inch nonstick skillet over medium-high heat.
4. Add the olive oil and onions and reduce the heat to medium. Cook, stirring often, until the onions are a dark golden-brown, about 15 minutes. Season with 1/2 teaspoon kosher salt. Stir in the balsamic and sprinkle the oregano over the top. Turn off the heat and spread the onions evenly over the bottom of the pan, using a rubber spatula.
5. Place the ricotta in a small bowl. Season with 1/8 teaspoon each kosher salt and black pepper. Dollop the ricotta over the onions in 8 to 10 places. Using a fork, prick the puff pasty a few times evenly.
6. Place the puff pastry over the top of the filling, pressing down gently to make sure the dough is touching the ricotta and onions.
7. Bake until the pastry is puffed and golden brown, 35 to 40 minutes.
8. Remove from the oven and cover with a plate slightly larger than the skillet. Invert the crostata onto the plate, replacing any onions that may have stuck to the pan. Set aside to cool slightly.
9. Meanwhile, in a small bowl, dress the arugula with the lemon juice. Sprinkle the arugula over the cooled crostata and nestle the tomatoes into the onions. Slice into wedges or squares and serve.
Nutrition Information:
covered percent of daily need
