Ham And Vegetable Crostata Recipes

LOADED SAVORY VEGETABLE CROSTATA RECIPE BY TASTY

Steps:

• Make the crust: In a large bowl, mix together the all-purpose flour, whole wheat flour, and salt. Add the butter and, using a pastry cutter, work it into the flour until only pea-sized pieces remain. Add the water, starting with 3 tablespoons, and mix the dough with your fingers until it is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Turn the dough onto a clean surface, form into a disc, and wrap with plastic wrap. Refrigerate for 30-60 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• While the dough is resting, make the filling: Add 2 tablespoons of olive oil and the garlic cloves to a large, high-walled skillet over medium heat. Cook for 3 minutes, until the garlic just begins to brown. Add the onion and ½ teaspoon of salt. Cook for 20-25 minutes, until the onion is caramelized. Remove from the pan and set aside to cool in a bowl. To the same pan, add the potatoes, ½ teaspoon of salt, and the water. Increase the heat to medium-high, cover, and cook for 3-5 minutes, until the potatoes are almost fully cooked and the water is nearly evaporated. Remove the lid and cook for 2 minutes more to completely evaporate the water. Remove potatoes from the pan and set aside to cool.
• To the same pan, add the remaining tablespoon of olive oil, the red pepper flakes, and chard stems. Reduce the heat to medium and cook for 3 minutes, until the stems are softened. Add the chard leaves and remaining ½ teaspoon of salt and cook for 5 minutes, until wilted and reduced in volume by half. Remove the pan from the heat.
• Remove the garlic cloves from the caramelized onions and transfer to a small bowl. Mash with the back of a fork, then add to the softened goat cheese and stir to combine.
• Stir the onions into the pan with the sautéed chard.
• Assemble the crostata: Roll the dough out on a lightly floured surface into a 12-inch (30 cm) wide circle, about ⅛ inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
• Spread ½ cup (110 G) of the garlic goat cheese over the center of the dough, leaving a 2-inch (50 cm) border around the edges. Arrange half of the potatoes, slightly overlapping, over the goat cheese, then top with half of the Swiss chard and onion mixture. Repeat with remaining potatoes and chard mixture.
• Fold the edges of the crust up and over the filling to create a rustic look. Brush the crust with the beaten egg. Top with dollops of the remaining goat cheese.
• Bake the crostata for 45-50 minutes, until the crust is golden brown.
• Let cool for 10 minutes before slicing and serving.
• Enjoy!

HAM AND VEGETABLE CROSTATA

Steps:

• Combine the flour, salt and butter in a food processor and process until mixture forms breadcrumb texture.
• Add yolk and enough water to form a soft dough.
• Gently knead until smooth, wrap and refrigerate for 30 Min's.
• Make filling.
• Melt the butter in a fry pan and add leek and zucchini, cook, stirring gently about 5 min;s or until softened. Set to one side and cool.
• Roll out dough on a floured board to fit a 30cm pizza tray.
• Top with the vegetable mixture, philly and ham leaving a 5cm boarder.
• Fold pastry boarder towards filling, pleating the excess pastry as you go.
• Crack the eggs evenly over the ham and top with tomatoes and cheese.
• Bake in a very hot oven about 220c for 10 min's, reduce heat to 180c and cook for a further 20 min's or until eggs are set and pastry is golden.
• Allow to cool 5 min's before slicing.

SAVORY CROSTATA

Steps:

• Preheat the oven to 375 degrees F.
• Heat an oven-proof 10-inch nonstick skillet over medium-high heat. Add the olive oil and onions and reduce the heat to medium. Cook, stirring often, until the onions are a dark golden-brown, about 15 minutes. Season with 1/2 teaspoon kosher salt. Stir in the balsamic and sprinkle the oregano over the top. Turn off the heat and spread the onions evenly over the bottom of the pan, using a rubber spatula.
• Place the ricotta in a small bowl. Season with 1/8 teaspoon each kosher salt and black pepper. Dollop the ricotta over the onions in 8 to 10 places. Using a fork, prick the puff pasty a few times evenly. Place the puff pastry over the top of the filling, pressing down gently to make sure the dough is touching the ricotta and onions.
• Bake until the pastry is puffed and golden brown, 35 to 40 minutes. Remove from the oven and cover with a plate slightly larger than the skillet. Invert the crostata onto the plate, replacing any onions that may have stuck to the pan. Set aside to cool slightly.
• Meanwhile, in a small bowl, dress the arugula with the lemon juice. Sprinkle the arugula over the cooled crostata and nestle the tomatoes into the onions. Slice into wedges or squares and serve.

HAM, VEGETABLE AND CHEESE FRITTATA

Steps:

• In 10-inch nonstick skillet, melt butter over medium heat. Cook bell pepper, onion, zucchini and ham in butter 3 to 4 minutes, stirring occasionally, until vegetables are crisp-tender and ham is starting to brown.
• Meanwhile, in small bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed.
• Pour egg mixture over ham mixture. Cook over medium heat 6 to 8 minutes, stirring gently, until eggs are almost set. Reduce heat to low. Top with tomato slices and cheese. Cover and cook 2 to 3 minutes or until cheese is melted and eggs are completely set. Sprinkle with basil. Cut into wedges.

HAM AND VEGETABLE FRITTATA

Steps:

• Heat 1 tbsp canola oil in large cast-iron or ovenproof skillet, making sure to get oil on sides.
• Saute onion, peppers and garlic until tender; remove from pan.
• Add remaining oil to pan and cook potatoes over medium heat until lightly browned; add add remaining vegetables and ham and cook 4-5 minutes more.
• Meanwhile, in a bowl, beat together eggs and egg whites, and pepper.
• Pour egg mixture over vegetables; cover and cook 8-10 minutes or until eggs almost set, then place under broiler (6" from heat) and cook 2 minutes or until eggs are completely set.
• Cut into wedges and serve.