Prep 35 mins
Cook 25 mins
- 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
- 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.
- 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.
- 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.