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Mushroom Crostata Is a Scrumptious Starter

Looking for the perfect appetizer to serve at Thanksgiving dinner? Look no further than this delicious mushroom and pancetta crostata. A crostata is an Italian free-form tart that's similar to a savory pie. The dough is simple to make and requires 20 minutes of chill time. The filling, a mixture of mushrooms, pancetta, thyme, and cheese is rich and luxurious.

It makes an elegant start to a party when sliced into individual portions and served with a glass of sparkling wine. If you dislike mushrooms, get creative with the crostata technique. Figs and goat cheese, grapes and ricotta, and pears and blue cheese are combinations that would make great fillings. To learn how I made it,

.

Crostata With Mushrooms and Pancetta

Crostata With Mushrooms and Pancetta

Crostata With Mushrooms and Pancetta

Ingredients

For pastry crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
1/2 cup mascarpone cheese
1 1/2 tablespoons lemon juice
3 tablespoons ice water
For mushroom filling:
4 tablespoons olive oil
2 ounces diced pancetta
2 shallots, minced
1 pound assorted mushrooms, such as cremini, shiitake, and button
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup (1 ounce) grated smoked mozzarella cheese
1/3 cup ( 1 ounce) grated fontina cheese
2 tablespoons freshly grated Parmesan cheese
1 large egg, lightly beaten

Directions

  1. For the crust: In a food processor combine the flour and salt, and pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal. Add the mascarpone and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but do not form a ball.
  2. Turn the dough out onto a sheet of plastic wrap and press into a disk. Wrap the dough tightly and refrigerate for 20 minutes.
  3. For the mushroom filling: Heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the pancetta and cook until crisp and golden, about four minutes. Using a slotted spoon, transfer the cooked pancetta to a small bowl.
  4. Add the remaining 2 tablespoons of olive oil to the pan. Add the shallots and cook for 30 seconds. Add the mushrooms and cook, stirring frequently, until all of the moisture has evaporated, about 12 minutes.
  5. Remove the pan from the heat and stir in the cooked pancetta along with fresh thyme, salt, and pepper. Set aside to cool for 10 minutes.
  6. Place an oven rack in the lower third of the oven and preheat the oven to 400°F.
  7. Unwrap the chilled dough and place it on a sheet of parchment paper. Roll the dough into an 11-inch circle, about 1/4 inch thick. Lift the parchment paper and transfer it and the dough to the baking sheet.
  8. Stir the mozzarella and fontina into the cooled mushroom filling and spread in the center of the dough circle, leaving a 2-inch border.
  9. Sprinkle the filling with Parmesan.
  10. Fold the dough border up over the filling to form an 8-inch round, pleating the edge of the pastry. Brush the crust with beaten egg. Bake the crostata until the crust is golden about 25 minutes. Slice and serve.

Serves 4.


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Join The Conversation
victork victork 7 years
Mushrooms I like once in a while (mainly pan-friend button mushrooms, just long enough so they're cooked, but still firm), though growing up in a Polish family, with my parents being fond of going trekking through fields with buckets upon buckets of mushrooms, I've pretty much had my fill for life.I will say though, this recipe could convert me, if only for that scrumptious looking pie crust!
victork victork 7 years
Mushrooms I like once in a while (mainly pan-friend button mushrooms, just long enough so they're cooked, but still firm), though growing up in a Polish family, with my parents being fond of going trekking through fields with buckets upon buckets of mushrooms, I've pretty much had my fill for life. I will say though, this recipe could convert me, if only for that scrumptious looking pie crust!
bluesarahlou bluesarahlou 7 years
Oh Yum if only it were that simple! I am proud to say though that I've moved past my childhood hatred of onions! Mushrooms...I'm sorry but we'll never be friends. ;)
amyerin amyerin 7 years
I love love love food recipes and ideas! If you love them too visit foodnetworkforums.com and share them with me! I am on a major lookout for a great item to bring to my "in laws" for thanksgiving! Please help! foodnetworkforums.com
amyerin amyerin 7 years
I love love love food recipes and ideas! If you love them too visit foodnetworkforums.com and share them with me! I am on a major lookout for a great item to bring to my "in laws" for thanksgiving! Please help!foodnetworkforums.com
mtiger mtiger 7 years
I love mushrooms, pancetta, and cheese! This dish sounds delicious!
ilanac13 ilanac13 7 years
see this is something that i've heard of but never encountered before first hand. i think that it's a great idea to have a savory tart of sorts, but i don't know if i would consider it to be too heavy for a started at my dinner table next week. i like the concept of mushrooms though - that is very appealing to me.
Advah Advah 7 years
Oh wow I wish I had that for my breakfast! I love love mushrooms!
wren1 wren1 7 years
Wow, this looks incredible! :drool:
wren1 wren1 7 years
Wow, this looks incredible! :drool:
Food Food 7 years
bluesarahlou, I wasn't a huge fan of mushrooms growing up either, but somehow this didn't even have the traditional taste of mushrooms. It just had a mouthwatering well-roundedness to it.
nancita nancita 7 years
This looks amazing. And very impressive too!
bluesarahlou bluesarahlou 7 years
Too bad I loathe mushrooms!
bluesarahlou bluesarahlou 7 years
Too bad I loathe mushrooms!
sandy82 sandy82 7 years
that looks soooo yummy!
sandy82 sandy82 7 years
that looks soooo yummy!
tlsgirl tlsgirl 7 years
I second chiefdishwasher's comment.
chiefdishwasher chiefdishwasher 7 years
Pancetta and cheese...perfect!
Food Food 7 years
THIS ROCKS!!!! I have to say, I always think Emeril's remarks about "smell-elevision" are corny, but in this situation I really wish all of you could get a whiff and a taste of it. I thought I'd died and gone to heaven when I took a bite. You will understand when you make it!
lawchick lawchick 7 years
YUM! (totally thought it was pecan pie before I read the caption though, LOL)
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