Description
Rustic winter vegetable buckwheat crostata with cheddar & honey brings seasonal comfort to your table. Hearty layers of roasted vegetables nestled in a flaky buckwheat crust invite you to savor the warmth of home-cooked goodness.
Ingredients
Scale
Buckwheat Dough Ingredients:
Main Flour Components:
- 6 ounces (170 grams) all-purpose flour
- 2 ounces (57 grams) buckwheat flour
Seasoning:
- 0.5 teaspoons kosher salt
- 2 tablespoons fresh oregano leaves
Fat Component:
- 0.25 pounds (113 grams) salted butter, cold and cubed
Liquid Component:
- 0.25 cup + 2 tablespoons cold water
Crostata Filling Ingredients:
Vegetables:
- 1 fennel bulb, cored and thinly sliced
- 1 leek, thinly sliced
- 1 bunch red chard, stemmed and roughly chopped (about 6 cups)
Cheese and Egg:
- 6 ounces (170 grams) white cheddar cheese, shredded
- 1 egg, beaten (for brushing)
Seasonings and Garnishes:
- Olive oil
- Kosher salt, to taste
- 1 lemon
- 1 tablespoon + 2 teaspoons toasted sesame seeds
- 2 tablespoons honey
- 1 tablespoon fresh oregano leaves
- Flaky sea salt, for serving
Instructions
- Construct the buckwheat pastry by combining flour varieties and salt in a food processor, creating a crumbly texture through intermittent pulsing.
- Incorporate chilled butter and fragrant oregano into the mixture, processing until the consistency resembles coarse breadcrumbs.
- Gradually introduce cold water while the processor runs, allowing the dough to form and separate from the container’s sides.
- Shape the dough into a compact disk, encase in plastic wrap, and refrigerate for optimal resting, minimum 45 minutes.
- Warm a large skillet and coat with olive oil, preparing to caramelize vegetables with gentle heat and precise seasoning.
- Sauté fennel with a delicate salt sprinkle, stirring frequently until soft and golden, then transfer to a separate plate.
- Follow similar technique with leeks, creating translucent and tender vegetable pieces in the same skillet.
- Quickly wilt chard with a touch of lemon juice, maintaining its vibrant color and nutritional integrity.
- Preheat the oven to a high temperature, ensuring a crisp pastry exterior.
- Remove chilled dough, allowing slight warming for easier manipulation, then roll into a rustic circular shape.
- Transfer the delicate pastry onto a parchment-lined baking sheet, creating an elegant foundation.
- Distribute cheddar cheese strategically, leaving a border for elegant folding.
- Layer prepared vegetables and remaining cheese, creating a visually appealing and flavorful composition.
- Carefully fold pastry edges, sealing any potential cracks with gentle pressure.
- Brush the exterior with beaten egg and sprinkle sesame seeds for enhanced texture and appearance.
- Bake until the crust achieves a golden, crisp perfection.
- Craft a complementary honey drizzle by combining oregano, lemon juice, and additional sesame seeds.
- Slice the crostata into generous portions, garnishing with the aromatic honey mixture and a refined sea salt sprinkle.
Notes
- Switch out buckwheat flour with gluten-free alternatives like almond or rice flour to create a celiac-friendly version.
- Experiment with seasonal vegetables like roasted butternut squash, Brussels sprouts, or sweet potatoes for varied textures and flavors.
- Balance the rich, savory filling by selecting sharp, aged cheddar that provides a robust tangy counterpoint to the caramelized vegetables.
- Consider making the dough ahead and freezing for up to a month, allowing quick preparation during busy weeknights or unexpected gatherings.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg