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A Little Inspiration From a Friend: "Modified" Tomato-Zucchini Crostata

12:43 PM

I admit it, the last couple of weeks I've been pretty rudderless.  No inspiration or creative energy what-so-ever... and I was crabby about it too.  Then, Hubby made this beautiful Crostata dish he saw on a friend's blog... and I was finally inspired to go out there and get some gorgeous ingredients for MORE stuff!

The last few days I've been busy in the kitchen chopping and preserving and simmering.  And I've also been making a bunch of artwork to go along with the book I'm writing (Mostly stories and recipes from here, and it'll be available in a few months both through Amazon and on my main page).

So, here's to a sudden burst of activity, and a YUMMY new recipe!

Nell's Tomato-Zucchini Crostata
Modified from this recipe

2 cups Whole Wheat Flour
1 Pinch Seasalt
1 Tablespoon chopped thyme
1 ½ sticks Margarine (I use Nature's Balance brand), chilled and cut into cubes
About cup cold water

1 ½  Tablespoon olive oil
1 small onion, thinly sliced
1 small zucchini, sliced into long strips
1 small yellow summer squash, sliced into long strips
1 clove garlic, thinly sliced
Seasalt to taste
fresh ground black pepper to taste
¼  cup pesto
4 small ripe tomatoes, thinly sliced
3 ounces Daiya cheddar shreds
Fresh basil leaves, thinly sliced

Using an electric mixer with a paddle attachment, mix the flour and salt and thyme. Then, add the margarine and mix until it is the consistency of coarse cornmeal. Add cold water until the dough begins to pull away from the sides of the bowl, then remove and form into a ball and wrap in foil. Refrigerate for at least 2 hours.

In a medium skillet, heat the oil over medium heat. Saut√© the onion, zucchini and summer squash,  and sprinkle with garlic, salt and pepper. Cook for about 4 minutes on each side, then set aside.

Working on a well-floured surface, roll out the dough into a circle about 15 inches in diameter. Then  place the dough on a parchment-lined baking sheet.

Rub the bottom of the pastry with pesto. Arrange the squash slices in a circle with the thinnest part of the squash facing in, closest to the center. Leave a 1 to 2 inch border around the outside of the pastry with no filling. Top with the tomatoes slices, Daiya, and basil. Drape the pastry into the center and refrigerate for at least 30 minutes. 

Preheat the oven to 425 degrees. 
Bake on the middle shelf for 25 to 30 minutes, or until the pastry is golden brown and the cheese is bubbling.

Hope you enjoy this as much as we did!  Thanks Nell!

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