Recipe courtesy of Katie Lee Biegel
Beet Crostata with Agrodolce
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- Level: Easy
- Total: 1 hr 55 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 598
- Total Fat
- 36 g
- Saturated Fat
- 13 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 4 g
- Sugar
- 21 g
- Protein
- 11 g
- Cholesterol
- 57 mg
- Sodium
- 537 mg
This just might be one of the prettiest recipes I've ever made. It is actually pretty easy to make, it just takes time to roast the beets first, then bake. This crostata is just as tasty as it is visually appealing and would make a nice addition to any fall or holiday table.
- Level: Easy
- Total: 1 hr 55 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 598
- Total Fat
- 36 g
- Saturated Fat
- 13 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 4 g
- Sugar
- 21 g
- Protein
- 11 g
- Cholesterol
- 57 mg
- Sodium
- 537 mg
Ingredients
Crostata:
Agrodolce:
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Directions
- For the crostata: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Place the red beets on one piece of foil and the yellow beets on another piece of foil. Drizzle each set with 1 tablespoon of the olive oil. Fully wrap the beets in the foil and roast until just tender when pierced with a knife, 1 hour to 1 hour 15 minutes.
- Remove the beets from the oven and allow to cool until warm. Peel the beets and cut into slices just a bit more than 1/4-inch thick.
- Roll the pie crust out to be slightly larger and transfer it to the prepared baking sheet. Combine the cheese spread, 1 tablespoon of the oil, and the Pecorino in a medium bowl. Spread the mixture evenly onto the pie crust leaving a 1-inch border.
- Shingle the beet slices, alternating red and yellow in color, in a circle starting on the outside of the dough and working your way inwards. Be sure to keep the 1-inch border of outer crust bare.
- Top with thyme sprigs, flaky sea salt and another sprinkle of Pecorino. Drizzle with the remaining 1 tablespoon olive oil. Carefully fold the crust up over the beets, shingling it nicely.
- Whisk the egg with 1 tablespoon water in a small bowl. Brush on the crust. Bake until the crust is golden brown, 25 to 30 minutes.
- Meanwhile, for the agrodolce: In a small saucepan combine the honey, vinegar and chile. Bring to a boil and then lower to a simmer. Allow to reduce until the mixture is a thin syrup, about 10 minutes. Remove from the heat; it will continue to thicken as it cools.
- Remove and discard the chile and drizzle the agrodolce over the baked tart. Garnish the tart with chopped pistachios and serve.
