Crostata With Mushrooms And Pancetta

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt, plus
• 1/2 teaspoon salt
• 3 tablespoons butter, cut into small pieces
• 1 1/2 tablespoons lemon juice
• 1/2 cup mascarpone cheese
• 3 tablespoons ice water
• 2 ounces pancetta, diced
• 1 teaspoon fresh thyme, chopped (or rosemary, oregano, parsley, or a combination)
• 1 1/2-2 cups leftover side dish vegetables (like sauteed mushrooms and shallots)
• 1/2 cup cheese, grated (try a combo of smoked mozzarella and fontina)
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons parmesan cheese, freshly grated
• 1 large egg, lightly beaten

Recipe

• 1 in a food processor combine the flour, and 1/2 teaspoon salt. pulse to combine. add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. in a small bowl combine the lemon juice and mascarpone. add the mascarpone mixture to the food processor and pulse a few times. add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. do not over mix. turn the dough out onto a sheet of plastic wrap. press into a disk, cover, and refrigerate for 20 minutes.
• 2 meanwhile, preheat the oven to 400 degrees f. cook the pancetta in a small saute pan over medium heat until golden and crisp, about 4 minutes. add the herbs and stir. transfer the pancetta, herbs, and the pan juices to a medium bowl. add the leftover vegetables, grated cheeses, the remaining 1/2 teaspoon salt, and pepper. toss to combine and set aside.
• 3 place the chilled dough on parchment paper. roll the dough out into a 12-inch wide circle about 1/4-inch thick. spread the vegetables out in the center of the dough leaving a 2-inch border. sprinkle the vegetable mixture with parmesan. fold the border up and over the vegetables forming a crust. using a pastry brush, brush some of the egg over the crust. transfer the parchment paper and crostata to a baking sheet. bake until the crust is golden, about 25 minutes. slice and serve.