Crostata With Mushrooms and Pancetta

Name: Crostata With Mushrooms and Pancetta
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 354.88 ml all-purpose flour; 2.46 ml salt, plus; 2.46 ml salt; 44.37 ml butter, cut into small pieces; 22.18 ml lemon juice; 118.29 ml mascarpone cheese; 44.37 ml ice water; 56.69 g pancetta, diced; 4.92 ml fresh thyme, chopped (or rosemary, oregano, parsley, or a combination); 354.88-473.18 ml leftover side dish vegetables (like sauteed mushrooms and shallots); 118.29 ml cheese, grated (try a combo of smoked mozzarella and fontina); 1.23 ml fresh ground black pepper; 29.58 ml parmesan cheese, freshly grated; 1 large egg, lightly beaten

Submitted by Snezyla21

"Giada's recipe!"

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Ready In:: 1hr
Ingredients:: 14
Serves:: 4

ingredients

354.88 ml all-purpose flour
2.46 ml salt, plus
2.46 ml salt
44.37 ml butter, cut into small pieces
22.18 ml lemon juice
118.29 ml mascarpone cheese
44.37 ml ice water
56.69 g pancetta, diced
4.92 ml fresh thyme, chopped (or rosemary, oregano, parsley, or a combination)
354.88-473.18 ml leftover side dish vegetables (like sauteed mushrooms and shallots)
118.29 ml cheese, grated (try a combo of smoked mozzarella and fontina)
1.23 ml fresh ground black pepper
29.58 ml parmesan cheese, freshly grated
1 large egg, lightly beaten

directions

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.