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Savory Crostata

Savory Crostata
PREP TIME
15 min
COOK TIME
55 min
YIELDS
6 - 8 servings

Giada’s crostata is filled with onions, arugula, cherry tomatoes, ricotta and oregano for a rustic baked dish.

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Ingredients

2
Tbsp extra-virgin olive oil
2
onions, peeled, halved and thinly sliced
Kosher salt and freshly ground black pepper
2
tsp balsamic vinegar
1
Tbsp fresh oregano leaves, chopped
½
cup whole-milk ricotta
1
sheet frozen puff pastry, thawed, trimmed to fit a 10-inch pan
¼
cup baby arugula
½
tsp lemon juice
5
cherry tomatoes, halved
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Directions

Step 1

Preheat the oven to 375ºF.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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