CROSTATA WITH WARM SALAD OF GARDEN GREENS AND WEEDS
Steps:
- In a large skillet, heat the olive oil over medium-low heat and soften garlic. Add greens in batches to pan and cook until they just start to wilt. Season with salt.
- For the dough, place flour, sugar and salt in a mixer with a paddle attachment. On low speed, add the butter. Mix until the square edges of the butter begin to become round, 30 seconds. Remove the bowl from the mixer and, with your fingers, smear the butter pieces between your fingertips.
- Return the bowl to the mixer and, on low speed, drizzle in the ice water. Stop the mixer as soon as the water is incorporated. Remove the bowl again and finish incorporating the dough with your hands. Gather the dough into a ball and cover in plastic wrap. Flatten into a disc and refrigerate for at least 2 hours.
- Preheat the oven to 350 degrees. Lightly flour a sheet of parchment paper, and place the dough on it. Flour the dough lightly and cover with another piece of parchment. Roll the dough out to form a 14-inch circle. Remove the top piece of parchment. Invert the dough onto an oiled baking sheet and remove the other piece of parchment.
- Cover the dough with aluminum foil and prick with a fork. Shape the foil into a 12 1/2-inch circle so that there is a 1 1/2-inch border of dough. Spread the pie weights on the foil. Fold the dough border over the foil border, making an edge for a round tart, pinching the dough in every 2 inches or so. Whisk together the egg and milk and brush this on the dough's edge. Blind-bake the crostata dough for 30 minutes.
- Remove the foil with weights and spread the wilted-greens mixture on top of the crostata. Sprinkle with the feta and Aleppo pepper. Cover the entire crostata with foil and bake for 15 minutes. Remove the foil and bake for 5 more minutes, or until the pastry edges are nicely browned.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 18 grams, Carbohydrate 58 grams, Fat 38 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 899 milligrams, Sugar 13 grams, TransFat 1 gram
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Sylvia Evans
[email protected]I made this crostata for a party and it was a huge hit! Everyone loved the flaky crust and the flavorful filling. I will definitely be making this again.
Rb asas gamer
[email protected]This is a great recipe for a light and healthy lunch or dinner. The crostata is packed with fresh vegetables and the goat cheese adds a nice tang. I would definitely make this again.
Dana Clinton
[email protected]This crostata looks absolutely delicious! I love the combination of goat cheese and greens. I'm definitely going to try this recipe.
Shafeeq Ahmed
[email protected]This crostata is a work of art! I love the way you've arranged the greens and weeds on top. It's so visually appealing.
Ahmed Sakib
[email protected]Wow, this crostata is beautiful! The crust looks so flaky and the filling looks so fresh and flavorful. I'm definitely going to try this recipe.
Airron McKoy, Jr.
[email protected]This crostata looks amazing! I love the combination of flavors and textures. I can't wait to try it.
Onyebueke Chidiogo
[email protected]I love the idea of using weeds in this crostata. It's a great way to add some extra nutrients to your meal, and it's also a fun way to experiment with new flavors. I'm definitely going to try this recipe soon.
Sobuj islam
[email protected]This crostata was a great way to use up some leftover greens and weeds from my garden. The crust was easy to make, and the filling came together quickly. The crostata was delicious, and it was a hit with my family. I would definitely make this dish a
Lynx Matt
[email protected]I'm not a huge fan of goat cheese, but I was pleasantly surprised by how much I enjoyed this crostata. The goat cheese was mild and creamy, and it paired perfectly with the fresh greens and weeds. The crust was also very good, and it held up well to
Aysha Bandhani Colony
[email protected]This crostata was a bit more work than I expected, but it was well worth the effort. The crust was flaky and flavorful, and the filling was bursting with fresh flavor. I loved the combination of greens and weeds, and the goat cheese added a nice tang
Kgomotso Koshwane
[email protected]I've made this crostata several times now, and it's always a hit with my family and friends. The crust is so easy to make, and the filling is incredibly versatile. I've used a variety of greens and weeds, and it always turns out great. This dish is a
Uddin Nabil
[email protected]I'm always looking for new and creative ways to use weeds in my cooking, and this crostata was the perfect opportunity. The weeds added a subtle bitterness that balanced out the sweetness of the goat cheese and the tartness of the greens. The result
Kamal Khatri
[email protected]This crostata with warm salad was a delight! The combination of flaky crust, tangy goat cheese, and fresh greens was simply irresistible. I especially loved the addition of weeds, which added a unique and earthy flavor to the dish. Overall, it was a