Savory Crostata

I picked up this recipe watching "Everyday Italian" with Giada de Laurentiis.  I have made it twice in two weeks.  So although it is not technically a Fillerup Family Favorite - I hope it will become such.

Filling

Clean 1 lb of mushrooms (if you insist on washing them with water - give them a good spin in a salad spinner to remove moisture).  Sauté in combination butter/EVOO (extra virgin olive oil).  I buy Oscar Mayer Extra Thick Cut Bacon and remove all fat with kitchen shears.  Brown in pan.  Can use ham if you prefer.  Grate 1 wedge of Fontina cheese in medium mixing bowl.  Add cooled mushrooms and ham.  Add large handful of fresh spinach.

Crostata

1½ cups flour
½ teaspoon salt
3 Tablespoons cold butter (cut in small cubes - placed in freezer to keep cold)

Pulse in food processor (or mix in stand mixer) to coarse meal consistency.  Add:

½ cup mascarpone (or 4 oz. cream cheese)  - this must be softened slightly so it blends easily
1½  Tablespoon lemon juice (I use fresh) - adds brightness to flavor

Pulse (or mix) again til incorporated but not into a ball.  Add:

3 Tablespoons cold water

Pulse briefly again.  Place dough on floured counter.  Do not work.  Press into disc shape.  Cover in plastic wrap and chill for 20 minutes (or more).  Don’t allow the dough to get warm.  The cold butter is what makes the crust flaky.

Roll to a 12" circle about ¼" thick.  Roll onto rolling pin for easy transfer to pizza stone.
Place filling in the center of your rolled crostata leaving a two inch perimeter of dough.  Roll the perimeter up onto the border of the filling.  This will have a rustic look.  Brush folded edge with beaten egg.  Grate good parmesan cheese (parmegiano reggiano) over the top and bake for 25 minutes at 400°.

Cool slightly and slice into wedges with pizza cutter.  Think of Italy while you enjoy =]

If you would like tips on how to buy or sauté mushrooms - please ask.