The Meat Lover's Meatless Cookbook - Kim O'Donnel [14]
INGREDIENTS: Dough
1¾ cups all-purpose flour
¾ teaspoon saltZit
1½ sticks cold butter, diced
3 to 5 tablespoons ice-cold water
1 tablespoon cider vinegar
HERE’S WHAT YOU DO: Dough
Combine the flour and salt in a medium-size mixing bowl and place in the freezer for about 15 minutes.
Transfer the flour mixture to the bowl of a food processor. Add the butter and “cut” it into the flour, using the “pulse” function, until the mixture looks like cornmeal. (Alternatively, “cut” by hand, working the butter through your fingertips until it is integrated.)
Spoon the ice-cold water over the dough, starting with 3 tablespoons. (The amount needed will depend on temperature and climate on the day). Mix into the dough using the “pulse” function, followed by the cider vinegar. (By hand: Use a fork to gently distribute.) The dough should now be moist enough to press together with the squeeze of your hand.
Dust your hands with flour. Turn out the dough onto a lightly floured work surface and press together with your hands to flatten and shape into a well-formed disk, about 1 inch thick. Wrap in plastic and refrigerate for 1 hour. (May be made several hours or up to 2 days in advance, if wrapped snugly.)
INGREDIENTS:
Filling
1 tablespoon salt
About 8 cups quick-cooking
greens, such as spinach or
chard, washed, stemmed, and
dried (Have 2 bunches on
hand.)
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
⅛teaspoon grated nutmeg
¼ cup fresh parsley, chopped
½ cup feta cheese, crumbled
Ground black pepper
2 eggs
HERE’S WHAT YOU DO: Filling
Have ready a large bowl filled with ice water. Bring about 6 cups of water to a rolling boil in a large saucepan. Add the salt. In batches, cook the greens for 60 seconds, then immediately transfer to the bowl, to halt the cooking process.
Remove the greens from the ice bath, and with your hands, squeeze out any remaining water. Chop coarsely.
In a 10-inch skillet set over medium heat, heat the olive oil, then add the onion and garlic. Cook until slightly softened, about 3 minutes. Stir in the greens and coat with the aromatics. Season with the nutmeg.
Transfer the greens to a medium-size mixing bowl and stir in the parsley and feta. Taste for salt and pepper, and season accordingly.
Beat one of the eggs and add to the greens mixture, stirring until well blended, and set the mixture aside.
ASSEMBLING THE CROSTATA:
Preheat the oven to 350°F. Lightly grease a baking sheet and set aside.
Lightly dust a work surface with flour and unwrap the chilled dough disk.
With a lightly floured rolling pin, gently pound on the dough to help soften and bring it to room temperature. From the middle of the dough, roll outward, turning 45 degrees after each movement, using a bench scraper to help move the dough. Roll out into a circle about 15 inches across.
With the bench scraper or a straight-edged spatula, fold the dough into half (and if necessary, into fourths) and transfer to the prepared baking sheet.
Completely unfold the dough.
Spoon the filling into the center of the dough and smooth out until well distributed, leaving a 2-inch margin all around. Working from the outer edges, gently fold the dough inward, over the filling. The dough will not completely cover the filling (the center will peek through), and that’s totally fine. Pleat the dough edges as you see fit—or not.
Lightly beat the remaining egg in a small bowl, and with a silicone or pastry brush, apply the beaten egg to the surface of the crostata.
Place the crostata in the oven and bake for about 40 minutes, or until the pastry is golden brown.
Cut into wedges and eat hot or at room temperature.
Makes about 4 servings. Store leftovers in the fridge.
Caramelized Onion, Pear, and Goat Cheese Filling
INGREDIENTS
½ stick butter
5 cups onion (about 3
medium-size onions),
sliced into half-moons