Crostata with Mushrooms and Pancetta

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Crostata with Mushrooms and Pancetta

Ingredients

  •     1 1/2 cups all-purpose flour
  •     1/2 teaspoon salt, plus 1/2 teaspoon
  •     3 tablespoons cold butter, cut into small pieces
  •     1 1/2 tablespoons lemon juice
  •     1/2 cup mascarpone cheese
  •     3 tablespoons ice water
  •     4 ounces diced pancetta
  •     1 teaspoon chopped fresh thyme
  •     2 cups sauteed cremini mushrooms
  •     1 shallot
  •     1/2 cup grated fontina cheese
  •     1/4 teaspoon freshly ground black pepper
  •     2 tablespoons freshly grated Parmesan
  •     1 large egg, lightly beaten

 

Directions

  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.
  2. Add the mascarpone mixture to the food processor and pulse a few times.
  3.  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.
  4. Saute shallot in 1 teaspoon of olive oil. Once the shallots are tender, add the cremini mushrooms and saute until all liquid is evaporated – about 8 minutes. Remove from the skillet and place in a bowl to cool. Add the rosemary and stir.
  5. 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. Remove the pancetta using a slotted spoon and add to the bowl with the mushrooms.
  6. Add the grated cheese and the remaining 1/2 teaspoon salt, and pepper.
  7. Toss to combine and set aside.
  8. Place the chilled dough on parchment paper. Roll the dough out into a 12-inch wide circle about 1/4-inch thick.
  9. Spread the vegetables out in the center of the dough leaving a 2-inch border.
  10. Sprinkle the vegetable mixture with Parmesan.
  11. Fold the border up and over the vegetables forming a crust.
  12. Using a pastry brush, brush some of the egg over the crust
  13. Transfer the parchment paper and crostata to a baking sheet. Bake until the crust is golden, about 25 minutes. Slice and serve.