Crostata with Mixed Pesto and Pancetta
Category: Savory Pies
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 100g |
| All-purpose flour | 200g |
| Water | 70g |
| Salt | 1 pinch |
| Cow’s milk ricotta | 350g |
| Walnuts | 30g |
| Almonds | 30g |
| Pistachios | 30g |
| Smoked pancetta | 200g |
| Chives | 10g |
| Basil | 40g |
| Parsley | 10g |
| Marjoram | 15g |
| Garlic | 8g |
| Extra virgin olive oil | 230g |
| Eggs | 1 |
| Egg yolk | 1 |
| Salt | To taste |
| Black pepper | To taste |
Instructions:
-
Prepare the Pastry:
Begin by preparing the pastry for the crust. In a food processor, combine the flour, cold butter (cut into small cubes), and a pinch of salt. Pulse the mixture until it resembles a sandy, crumbly texture. Transfer the mixture to a bowl, and gradually add the cold water, kneading it into the dough. Work quickly to avoid the butter softening, until the dough is smooth and elastic. Wrap it in plastic wrap and refrigerate for at least 40 minutes. -
Make the Pesto Filling:
While the dough rests, prepare the pesto filling. Place the basil, parsley, marjoram, walnuts, and almonds into a food processor. Add the pistachios and chives, then pulse the mixture intermittently. As the ingredients begin to blend together, slowly drizzle in the olive oil to form a smooth pesto. Once the pesto is ready, incorporate the ricotta cheese, mixing until well combined. -
Prepare the Eggs and Pancetta:
In a separate small bowl, beat the egg, egg yolk, salt, and black pepper. Set it aside. Cut the pancetta into small cubes and let it heat slightly, then add it to the pesto mixture. -
Assemble the Tart:
Take the chilled pastry from the fridge and roll it out on a lightly floured surface. Use a rolling pin to flatten the dough to about 1 cm thickness. Carefully transfer the dough into a 25 cm tart pan that has been greased and floured. Press the dough gently into the corners and trim off any excess. Pour the pesto mixture into the prepared tart shell. -
Decorate with Pastry Strips:
Roll out the remaining dough to the same thickness and cut it into diamond-shaped strips (losanghe). Arrange these strips over the top of the tart to create a decorative lattice pattern. -
Bake the Tart:
Preheat your oven to 170°C (340°F) for a static oven or 150°C (300°F) for a convection oven. Place the tart in the oven and bake for about 50 minutes. The tart is done when the pastry is golden brown and the filling has set. If you’re using a convection oven, reduce the time to around 40 minutes. -
Serve:
Once baked, remove the tart from the oven and let it cool slightly before slicing and serving. This savory pie can be enjoyed warm or at room temperature.
Nutritional Information (per serving, approximate):
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Fat | 29g |
| Saturated Fat | 7g |
| Carbohydrates | 26g |
| Fiber | 3g |
| Protein | 10g |
| Salt | 0.5g |
| Sugar | 2g |
This Crostata with Mixed Pesto and Pancetta is a delightful combination of savory flavors, with a nutty pesto filling balanced by the smoky richness of pancetta. The buttery, flaky pastry adds a perfect crunch to the creamy and aromatic interior. This dish is perfect for serving as a light lunch or a special treat for gatherings. Enjoy it warm, with a simple salad or on its own as a delicious snack.
