Butternut Squash Mushroom and Tomato Crostatas

We’re sliding past the sweet and jumping into savory territory with these recipes. Make the light, flaky pie crust the star of the dinner table!

Marguerite Henderson shares how to make two delicious fall crostatas.

Autumn Butternut Squash Mushroom Crostata

Ingredients

• One 9” round pie crust (store bought or homemade)
• Parchment paper
• 2 – 3 ounces goat cheese, softened
• 1/3 cup chopped bacon or pancetta (about 2 slices bacon)
• ¼ cup chopped sweet onion
• 1 teaspoon butter
• 1 T. chopped fresh sage
• 1 cup sliced fresh mushrooms (crimini or button)
• 2 T. half and half
• 8 ounces spiralized butternut squash, blanched 2 minutes, drained
• 1 T. butter
• 2 T. chopped fresh sage leaves

EGG WASH: 1 egg beaten with 1 T. half and half or cream

Directions

Place pie crust on parchment lined baking sheet. Spread the goat cheese on pie dough, leaving 2” border.

Saute the bacon, onion, and butter for 4 – 5 minutes until bacon is crispy and onion is golden. Add the fresh sage, mushrooms and half and half.  Cook for 5 minutes, stirring often.

While the bacon is sauteeing, blanch the butternut squash in boiling water for 2 minutes until softened slightly.  Drain off water, stir in butter and sage leaves.

TO ASSEMBLE:

Spread the mushroom evenly mixture over the goat cheese, leaving a 2” border of pie crust.

Spread the squash over the mushrooms. Fold the crust over the mixture, folding the dough.  Brush with egg wash.  Bake in 375o oven  on middle rack for 25 minutes until dough is golden.  Cool slightly.  Cut into 6 wedges.  Serves 6.

Tomato Crostata

Ingredients

• One 9” round pie crust (store bought or homemade)
• Parchment paper
• ¼ cup grated Parmesan or Romano cheese
• 2 large tomatoes, cut ¼” thick
• 12 mini heirloom tomatoes, cut in halves
• Paper towels
• 1 tsp. olive oil
• ¼ inch thick slice of red onions rings separated
• ½ cup crumbled feta cheese
• Kosher salt and ground pepper
• 8 large leaves fresh basil or ¼ cup fresh oregano leaves, chopped

EGG WASH: 1 egg beaten with 1 T. half and half or cream

Directions

Place the pie crust on parchment lined baking sheet.  Spread theParmesan cheese over dough, leaving a 2” border.

Place the sliced tomatoes on double layered paper towels in single layer, top with more paper towels, for 5 minutes, pressing to release excess liquid from tomatoes.

While tomatoes are being drained of liquid, sauté the red onion rings in the olive oil for 2 minutes.

TO ASSEMBLE:

Place the tomatoes in the center of the dough, leaving a 2” border, in a concentric circle, arranged in a decorative pattern.  Top with red onion slices and feta cheese.  Sprinkle lightly with kosher salt and ground pepper. Fold up the sides of the dough over the filling. Brush with egg wash.

Bake on middle rack of preheated 375o oven for 20-25 minutes until dough is crispy and golden.  Remove from oven.  Sprinkle with chopped basil and/or oregano.  Cut into 6 wedges. Serves 6.