Savory Crostata
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 94
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 8
- Sodium
- 166
- Total: 1 hr 25 min
- Active: 45 min
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
- 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.