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Savory Spinach & Sun-Dried Tomato Crostata

A savory pie for all occasions, our Savory Spinach & Sun-Dried Tomato Crostata recipe makes it easy to entertain or simply bring something new to the table. We combine creamy ricotta, nutty Parmesan cheese, tender spinach and our sunny-sweet DeLallo Sun-Dried Tomatoes—all enveloped in a sweet mascarpone crust.

Spinach and sun dried tomato crostata on parchment paper

  • prep time

    25min

  • cook time

    45min

  • total time

    1510min

  • serving size

    4-6

  • category title Breakfast

  • cuisine type Italian

  • level simple

recipe by : delallo

Ingredients

Directions

  • To prepare dough, mix the first six ingredients in a food processor and pule until the mixture resembles the texture of Parmesan cheese. Add 2 eggs and pulse until dough comes together. Wrap dough ball in plastic wrap and chill for an hour up to 24 hours.
  • To prepare the filling, combine ricotta, Parmesan and eggs in a large bowl. Set aside. Remove dough from the refrigerator to bring to room temperature.
  • Meanwhile in a large saucepan, heat olive oil over medium heat. Once hot, add garlic cloves and simmer until lightly golden, about 1-2 minutes. Remove garlic cloves and add onion. Sauté until translucent, about 5 minutes. Add spinach leaves and cook until wilted. Salt and pepper to taste. Remove pan from heat and allow to cool.
  • Once cooled, add spinach and chopped sun-dried tomatoes to the ricotta mixture.
  • Roll out dough on a floured surface, about 1/8-inch in thickness. Place filling in the center of the circle, evenly, allowing for a 3-4-inch border. Use this extra to fold up dough around the edges, forming a pie. In a small bowl, whisk one egg with a tablespoon of water to create an egg wash. Brush crust lightly with egg wash.
  • Arrange crostata (or individual pies) on a large non-stick baking sheet. Bake at 375˚F for about 45 minutes. Allow to cool for 15 minutes before serving.
  • *To make individual pies, roll out dough, using a salad bowl to cut out small circles. Re-roll the trimmings and continue to cut until all the dough is used, making about 7-8 individual crusts.

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Keywords:

tomato crostada , tomato crostata , savory crostata recipe , spinach costata

Savory Spinach & Sun-Dried Tomato Crostata

A savory pie for all occasions, our Savory Spinach & Sun-Dried Tomato Crostata recipe makes it easy to entertain or simply bring something new to the table. We combine creamy ricotta, nutty Parmesan cheese, tender spinach and our sunny-sweet DeLallo Sun-Dried Tomatoes—all enveloped in a sweet mascarpone crust.