Savory Spinach & Sun-Dried Tomato Crostata
A savory pie for all occasions, our Savory Spinach & Sun-Dried Tomato Crostata recipe makes it easy to entertain or simply bring something new to the table. We combine creamy ricotta, nutty Parmesan cheese, tender spinach and our sunny-sweet DeLallo Sun-Dried Tomatoes—all enveloped in a sweet mascarpone crust.
- To prepare dough, mix the first six ingredients in a food processor and pule until the mixture resembles the texture of Parmesan cheese. Add 2 eggs and pulse until dough comes together. Wrap dough ball in plastic wrap and chill for an hour up to 24 hours.
- To prepare the filling, combine ricotta, Parmesan and eggs in a large bowl. Set aside. Remove dough from the refrigerator to bring to room temperature.
- Meanwhile in a large saucepan, heat olive oil over medium heat. Once hot, add garlic cloves and simmer until lightly golden, about 1-2 minutes. Remove garlic cloves and add onion. Sauté until translucent, about 5 minutes. Add spinach leaves and cook until wilted. Salt and pepper to taste. Remove pan from heat and allow to cool.
- Once cooled, add spinach and chopped sun-dried tomatoes to the ricotta mixture.
- Roll out dough on a floured surface, about 1/8-inch in thickness. Place filling in the center of the circle, evenly, allowing for a 3-4-inch border. Use this extra to fold up dough around the edges, forming a pie. In a small bowl, whisk one egg with a tablespoon of water to create an egg wash. Brush crust lightly with egg wash.
- Arrange crostata (or individual pies) on a large non-stick baking sheet. Bake at 375˚F for about 45 minutes. Allow to cool for 15 minutes before serving.
- *To make individual pies, roll out dough, using a salad bowl to cut out small circles. Re-roll the trimmings and continue to cut until all the dough is used, making about 7-8 individual crusts."