Savory Crostada's

Well another experiment with Ina Garten's Crostada recipe. However, I took her sweet Crostada recipe and turned it into a savory Crostada.   Today was a teaching day for me.  I taught my niece and her friend how to make Crostada's and well, they tasted delicious!

I work at a bakery in Hartford and we make sweet Crostada's, but I wanted to try Ina's recipe and I wanted to make it for a lunch.   When I teach, I try to have a theme.  Today's theme was lunch and well, it was YUMMY!

Now, I have been baking and cooking in a small kitchen for EVER! So, all my recipes are basically for the small kitchen, so for my ladies in New York this is an easy recipe and one that will be delicious reheated when you get home from work.  However, don't reheat in the Microwave, definitely re-heat in the stove.

Crust

2 Cups AP Flour

1/4 Cup Sugar

1/2 teaspoon salt

1/2 pound cold unsalted butter diced

3 ounces of ice water

Place flour, sugar and salt in a bowl.  Toss the butter with the flour mixture.  Place all in a food processor fitted with a steel blade.  Plus 12-15 times or until the butter is pea size. Add the water and pulse till dough comes together.  Roll into a flat disk. Wrap in plastic and refrigerate for at least an hour.

Filling

1 Zucchini

1 Yellow Squash

1 Egg Plant

2-3 Tablespoons Extra Virgin Olive Oil

Salt

Pepper

Instructions:

Preheat oven to 400 degrees.

Chop all vegetables to desired size (you may have left over, but you can always just eat roasted vegetables as a side dish).

Coat the vegetables with extra virgin olive oil add the salt and pepper and toss.

Roast vegetables for about 20-30 minutes, just until tender. Your main purpose to get rid of any excess water from the vegetable.

Let the vegetables cool.

Once cool, put all vegetables in a bowl and add salt and pepper to taste.

Assembling the Crostada

Preheat oven at 400 degree

Divide the dough into equal pieces.  We did 5 equal pieces weighing a little over 4 ounces each.  Roll out the dough into a circle.  (It does not have to be a circle, but can resemble one.) It should have at least 7-8 inches in diameter. 

Egg wash the edges of the circle, add some of the filling and fold up the edges of the pastry.  Egg was the outside of the crostada and put in the refigerator for 30 minutes. 

Bake at 400 starting at 20-25 minutes.  The crust should be golden brown.