Crostata with Dried Apricots and Taleggio

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I wanted to make this after watching the episode but was a little put-off by the comments here. Luckily, I tried it anyway. It was easy to make, looked beautiful when finished and it tasted great. I substituted Fontina for the Taleggio which definitely made it a little more mild tasting. It probably could've used a little more tang. Next time I will try the Taleggio, as the recipe calls for.

Served with a crisp, white wine, I think it would make a great appetizer, especially for a brunch or other daytime fete.

You could also add a little more sugar to the crostata and try different ingredients in the filling for a dessert.

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I thought this would a great appetizer to begin a rustic but sophisticated menu. Paired with a pinot gris, the teleggio cheese was lovely and the apricots tempered it perfectly. Everyone was raving about it all night long. Teleggio is a cheese that is either loved or absolutely hated, so with that said, this is dish you want to serve to guests with a "stronger" and worldly palate. If someone insists that they love brie and mozzarella, dislikes olives and gorgonzola, drinks nothing but pinot noirs and chardonnays.... this is probably not going to be a winner in his or her book.

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My extended family loved this dish! We had it as a side. The leftovers were inhaled by the kids for dessert. The ingredients were easy to find in our food loving area. We will have it as a side for Easter this year as well.

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After seeing the episode, I was so excited to make this recipe! It took me a couple of weeks to find the cheeses I needed (finally did at Whole Foods and tonight made the dish. It was just awful. The cheese was stinky and strong tasting, the filling was REALLY salty, and the crust (though quite tender was pretty tasteless. Saw some positive reviews... hmmm... don't really get that. None of my dinner guests liked it. All those expensive ingredients ended up in the trash.

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Let's just say this was disappointing. The crust was tender and I think the best part. The filling was overflowing with apricots, way too many. They did not cook down at all and remained whole which did not taste very good. I think maybe just using apricot preserves with a handful of chopped apricots would have sufficed. I found the Taleggio at our Farmer's Market for $10/lb. On its own, it does have a slight aroma but the taste was interesting and texture was soft like Brie. I don't think substituting another cheese for the Taleggio would have made any difference in the final product. The combination of the other filling ingredients tasted weird. There was something I did not care for, maybe the lemon zest combined with a little too much salt and cinnamon. Hard to pinpoint, just off.
I do not feel this recipe is worth tinkering with to get it just right. The crust has potential in other recipes. If you want something similar in taste, just make the baked Brie wrapped in puff pastry with apricot preserves and pecans or walnuts.

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.......what more can I say? My first time making this--everyone loved it. I thought the telaggio cheese was strong- but it worked great in this crostata. The dough was very easy to make, espeically with Giada's tip to put Saran wrap on top of dough when you have to roll out dough with a rolling pin.

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I served this as an appetizer and everyone loved it. It could also easily be a dessert. In fact, I think I will make it again today :

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Saw this episode and couldn't wait to try it. This really is a big money waster. I went to an Italian grocery store and no luck with Taleggio so I substituted Fontina. I like the crust but the apricots stayed very dry and rubbery. The cheese and apricots?? -I don't get it. I was really disappointed since I was making this for a teacher's luncheon. Also good luck trying to find Trennett pasta. If a store named Caputo's doesn't carry it where do you find it??

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I made this crostata this afternoon. I was hesistant about using the cheese used. It does have a strong aroma, so I substituted Fontina. It was wonderful. It turned out just as Giada said. I purchased bulk apricots, they were just fine. Could use Pecans as well, I used more Walnuts, for my taste. I reduced the amount of salt to only the salt in the dough. Sugar used was the amount in the receipe. Impressive.

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I didn't actually follow the recipe, but made the crust and put a cherry filling in it with cherries, almond extract, tapioca and sugar. It was wonderful. I'm not sure I try it with apricots, but I'm sure you could put any variety of fillings in this delicious pastry!