Pear and Leek Crostata
Chicken Parm
July 29, 2019
An Expert Cheese Board
July 29, 2019
Pear and Leek Crostata
Ingredients
Directions
Add the flour, and salt in the bowl of a food processor and pulse a couple of times to combine.
Add the Colavita olive oil and pulse until it resembles a coarse meal.
Add in the ice water, one tbsp at a time, pulsing, until large clumps begin to form.
Pour the mixture out onto a clean surface and form into a ball then flatten into a disc. Wrap the dough in plastic and refrigerate for at least one hour (can be prepared the day before).
Heat the olive oil in a medium skillet over medium-high heat. Add the leeks and cook, stirring often, until softened, about 6 minutes. Season with salt and pepper, then add Dijon mustard, cream and half the fresh rosemary. Cook until the cream has reduced by half and the mixture is thick, about 5 minutes. Taste for seasoning and adjust as needed. Let cool completely.
When ready to assemble the crostata, preheat the oven to 375 °F and line a sheet pan with parchment paper.
Roll the dough out on a floured surface until it is about ¼ inch thick and 14-16 inches around. Gently roll the dough up on to the rolling pin and transfer it to the center of the parchment-lined pan.
Spread the cooled leek mixture evenly around the dough, leaving a 2 inch border on the outside.
Arrange the pears in a circular pattern on top of the leeks. Feel free to overlap them for a pinwheel effect.
Sprinkle the blue cheese and the walnuts on top of the pears.
Garnish with the remaining rosemary, a pinch of salt and a drizzle of Colavita EVOO.
Carefully gather the outer border of dough and fold it up and over the filling to form a 1 to 2 inch crust.
Brush the outer crust with egg wash (this will produce a prettier, more golden-brown crust).
Bake for 30-40 minutes or until the crust is golden brown.
Let cool for 30 minutes before slicing. Serve warm or at room temperature.
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Ingredients
Directions
Add the flour, and salt in the bowl of a food processor and pulse a couple of times to combine.
Add the Colavita olive oil and pulse until it resembles a coarse meal.
Add in the ice water, one tbsp at a time, pulsing, until large clumps begin to form.
Pour the mixture out onto a clean surface and form into a ball then flatten into a disc. Wrap the dough in plastic and refrigerate for at least one hour (can be prepared the day before).
Heat the olive oil in a medium skillet over medium-high heat. Add the leeks and cook, stirring often, until softened, about 6 minutes. Season with salt and pepper, then add Dijon mustard, cream and half the fresh rosemary. Cook until the cream has reduced by half and the mixture is thick, about 5 minutes. Taste for seasoning and adjust as needed. Let cool completely.
When ready to assemble the crostata, preheat the oven to 375 °F and line a sheet pan with parchment paper.
Roll the dough out on a floured surface until it is about ¼ inch thick and 14-16 inches around. Gently roll the dough up on to the rolling pin and transfer it to the center of the parchment-lined pan.
Spread the cooled leek mixture evenly around the dough, leaving a 2 inch border on the outside.
Arrange the pears in a circular pattern on top of the leeks. Feel free to overlap them for a pinwheel effect.
Sprinkle the blue cheese and the walnuts on top of the pears.
Garnish with the remaining rosemary, a pinch of salt and a drizzle of Colavita EVOO.
Carefully gather the outer border of dough and fold it up and over the filling to form a 1 to 2 inch crust.
Brush the outer crust with egg wash (this will produce a prettier, more golden-brown crust).
Bake for 30-40 minutes or until the crust is golden brown.
Let cool for 30 minutes before slicing. Serve warm or at room temperature.