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.

INGREDIENTS

• Dough:
• 2 cups all-purpose flour
• 1 cup DeLallo Grated Parmesan Cheese
• 1/2 cup mascarpone cheese
• 1 stick cold butter, cut into pea-sized pieces
• 1 teaspoon DeLallo Sun-Dried Tomato & Basil Dipping Spices from DeLallo Dipping Seasoning Spices 4 oz.
• Pinch kosher salt
• 2 eggs
• Filling:
• 2 cups DeLallo Ricotta Cheese
• 1 cup DeLallo Grated Parmesan Cheese
• 2 eggs
• 4 tablespoons DeLallo Extra Virgin Olive Oil
• 4 cloves garlic, peeled
• 1/2 cup chopped white onion
• 1 (10-ounce) bag fresh spinach leaves
• 1 (6.5-ounce) jar DeLallo Sun-Dried Tomatoes, drained & chopped
• DeLallo Natural Coarse Sea Salt
• Freshly ground black pepper
• 1 egg

DIRECTIONS

1. 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.
2. 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.
3. 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.
4. Once cooled, add spinach and chopped sun-dried tomatoes to the ricotta mixture.
5. 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.
6. 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.
7. *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."