Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt, plus 1/2 teaspoon
3 tablespoons butter, cut into small pieces
1 1/2 tablespoons lemon juice
1/2 cup mascarpone cheese
3 tablespoons ice water
2 ounces diced pancetta
1 teaspoon chopped fresh thyme (or rosemary, oregano, parsley, or a combination)
1 1/2 to 2 cups leftover side dish vegetables (like sauteed mushrooms and shallots)
1/2 cup grated cheese (try a combo of smoked mozzarella and fontina)
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly grated Parmesan
1 large egg, lightly beaten

Directions

In a food processor combine the flour, and 1/2
teaspoon salt. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture

resembles a coarse meal. In a small bowl combine the lemon juice and mascarpone. Add the mascarpone mixture to
the food processor and pulse a few times. Add the ice water and run the machine just until the mixture is
moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap.
Press into a disk, cover, and refrigerate for 20 minutes.

Meanwhile, preheat the oven to 400 degrees F. Cook the pancetta in a small saute pan over medium heat until
golden and crisp, about 4 minutes. Add the herbs and stir. Transfer the pancetta, herbs, and the pan juices to
a medium bowl. Add the leftover vegetables, grated cheeses, the remaining 1/2 teaspoon salt, and pepper. Toss
to combine and set aside.

Place the chilled dough on parchment paper. Roll the dough out into a 12-inch wide circle about 1/4-inch
thick. Spread the vegetables out in the center of the dough leaving a 2-inch border. Sprinkle the vegetable
mixture with Parmesan. Fold the border up and over the vegetables forming a crust. Using a pastry brush, brush
some of the egg over the crust. Transfer the parchment paper and crostata to a baking sheet. Bake until the
crust is golden, about 25 minutes. Slice and serve.