Roast Vegetable Crostata

A crostata is a rustic free-form pie that is normally associated with dessert, filled with jam or fresh fruit, but it works really well as a savoury dish using roasted vegetables.

If you already have leftovers from the night before all you need to do is make the pastry. It’s a delicious pastry, flavoured with parmesan cheese and earthy oregano and adds oomph to anything it is filled with. You could substitute the vegetable filling below for 2–3 cups of leftovers of your choice.

Anything goes here, so use this recipe as a blueprint. You could add some cooked chicken or ham to turn this into a more substantial meal, or switch up the vegetables and use whatever is on hand. This is one of those versatile recipes that lends itself to multiple variations. Just ensure the filling is cool before adding to the pastry.

I love the combination of earthy pumpkin with the sweetness of the roasted capsicum and tomatoes. The creamy feta just finishes it off. I like a final sprinkling of parmesan cheese for an additional salty kick, but fresh herbs, even a lick of olive oil would be great too.

This crostata is delicious served hot straight from the oven, but can be served warm, even room temperature so you can make in advance.

A wedge the next day for an easy lunch goes down nicely too!

Roast Vegetable Crostata

A rustic roast vegetable tart. Can be served hot, warm, even room termperature.

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Servings: 6

Ingredients Equipment Method Notes

Ingredients

  

Pastry

• 225 g plain flour
• ¼ cup parmesan cheese, grated
• 1 tbsp dried oregano
• ½ tsp salt
• ¼ tsp ground black pepper
• 155 g cold butter, diced
• 6 tbsp cold (iced) water

Filling

• 450 g Butternut pumpkin, peeled and cubed
• 1 brown onion, peeled and sliced
• 1 red capsicum, seeded and roughly chopped
• 1 medium zucchini, roughly chopped
• 1 tbsp dried oregano
• 2 cloves of garlic, peeled and sliced
• 250 g mini/Cherry tomatoes
• olive oil
• salt
• freshly ground black pepper
• 100 g Feta cheese, crumbled
• 30 g Parmesan cheese, grated
• 1 egg
• 1 tbsp water
• Parmesan cheese, grated (extra) for serving

Equipment

• 1 food processor (see notes)

Method

 

Make the Pastry

1. In the bowl of a food processor, mix the flour, cheese, oregano, salt, and a good grinding of pepper. Add the butter and pulse until a breadcrumb consistency forms.
2. Add the cold water, a tablespoon at a time until the dough starts to cling together. Do not over mix, that is the secret to a crumbly finish.
3. Remove from the processor and knead very slightly so the dough comes together to form a ball. Press into a disc shape and cover with cling wrap. Refrigerate for 30 minutes.

Make the Filling

1. Preheat oven to 200°C. Line an oven tray with baking paper.
2. Place the pumpkin, onion, capsicum and zucchini on the oven tray. Sprinkle with oregano and season with salt and pepper. Drizzle with a good splash of olive oil and toss to coat. Roast for 30 minutes.
3. Add the garlic and the tomatoes and toss everything together. Roast for a further 15 minutes, or until vegetables are tender and tomatoes have started to collapse.
4. Remove from oven and allow to cool.

Assemble the Crostata

1. Remove dough from the fridge and roll out on a large sheet of baking paper to a rough round shape around 35 cm.
2. Pile the vegetables in the centre, spreading out to the edges leaving a 5cm border. Fold the edges in, pleating as you go, slightly overlapping the outer edge of vegetable filling.
3. Whisk the egg and water together and use to brush all over the pastry. Scatter over the feta and parmesan and bake for 35–45 minutes or until golden and crisp.
4. Sprinkle with grated parmesan and serve.

Notes

To make the dough without a food processor, gently rub the ingredients together with the tips of your fingers (called the 'rubbing method'). Add the water and combine gently to form the dough.

Recipe from my book Easy Home Cooking Italian Style – New Holland Publishers . Images – Jonathan VDK