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Mushroom and Gruyère Crostata

Source of Recipe

From "One-Hour Comfort" by America's Test Kitchen


Recipe Introduction

"Free-form and unfussy, crostatas can be filled with all manner of ingredients to satisfy any craving. These crisp-crusted tarts are quite simple to prepare: You simply fold a base of a sturdy dough over the edges of a filling (you assemble the whole thing on a baking sheet) and then bake it into a flaky, rustic tart that you can eat with a knife and fork or with your hands, pizza-style. Here, sautéed portobello mushrooms and leeks flavored with garlic and rosemary and topped with nutty Gruyère cheese form a hearty vegetarian filling. Brushing the substantial swath of exposed crust with beaten egg before it goes into the hot oven gives it a glossy sheen and encourages it to bake to golden perfection. Sprinkle the crostata with chives for a fresh and colorful finish. Store-bought pie dough works great here, or make your own."

List of Ingredients

â—¦ 1 (9-inch) pie dough round
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 6 portobello mushrooms, stems and gills removed, halved and then sliced crosswise ¼ inch thick
â—¦ 1 pound leeks, trimmed of dark green parts, halved lengthwise, sliced thin, and washed thoroughly
â—¦ ½ teaspoon table salt
â—¦ 2 cloves garlic, minced
â—¦ 1 teaspoon minced fresh rosemary
â—¦ 2 ounces Gruyère cheese, grated (½ cup)
â—¦ 1 large egg, beaten
â—¦ 1 tablespoon minced fresh chives


Recipe

Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Roll dough into 14-inch circle on lightly floured counter; transfer to prepared sheet.

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, leeks, and salt and cook, stirring occasionally, until beginning to brown, about 10 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds.

Transfer cooked vegetables to prepared dough, leaving 2-inch border around edge. Sprinkle Gruyère over vegetables and fold border over filling around edge of tart, pinching pleated dough to secure. Brush dough with beaten egg. Bake until crust is deep golden brown, 15 to 18 minutes, rotating sheet halfway through baking. Sprinkle baked tart with chives. Let cool slightly before slicing and serving.

Serves 4