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.
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.
10 Comments
The amount of flour is missing in the ingredients list.
Apologies, we had a glitch in our system. The recipe has been updated. Thank you for your comments, they are helpful to us in finding mistakes like this!
Pear and leek crostata. Flour nor measure of flour are not mentioned in the ingredients for the crust.
In the recipe for the crust you do not list the flour or how much. Am I missing something ?
The flour portion isn’t included with the crust recipe.
Please review the list of ingredients for the crust —-nowhere does it mention flour.
However in the instructions it mentions adding flour.
Please advise as to the amount of flour as I am eager to make this recipe.
how much flour in the crust?
It does not say how much flour to use?
Apologies, we had a glitch in our system. The recipe has been updated. Thank you for your comments, they are helpful to us in finding mistakes like this!
I love the idea of olive oil rather than butter in the crust; however, I am wondering how flaky the crust is with this switch? Is the texture of the dough heavier? Thank you for your anticipated feedback. I am going to give this recipe a try!! 😊