Savory Crostata

Total Time:
1 hr 10 min
Prep:
15 min
Cook:
55 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 large onions, peeled, halved and thinly sliced
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon fresh oregano leaves, chopped
  • 1/2 cup whole-milk ricotta
  • 1 sheet frozen puff pastry, thawed, trimmed to fit a 10-inch pan
  • 1/4 cup baby arugula
  • 1/2 teaspoon lemon juice
  • 5 cherry tomatoes, halved
Directions
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F.

  • 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.

  • 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.

  • 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.

  • 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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