Welcoming Autumn with a Rustic Apple Crostata

apple crostata

 

Autumn is here and apple season is upon us so now is the perfect time to make a rustic apple crostata. A crostata is basically a folding of fresh fruit with a little sugar and spice into a buttery pastry dough. The crostata is the Italian version of the French Galette but in essence they’re the same thing.

The best thing I like about making a crostata is that the process is free form, easier than making a pie, and when you make them no two will look alike, but that’s the rustic charm of it.autumn apples

It really doesn’t matter what type of apples you use, use what you like, but look for large ones so you’re not peeling forever.autumn applesapple slices

I actually ended up using large Gala apples for this sliced about 1/8 inch, as opposed to quartering the apples and having them chunkier, the slices will lay better in the crostata and you’ll be able to fan them out and layer on top of each other which makes it look prettier.apple crostata

This is a dessert you can make in a pinch, especially if you have some store-bought pie crusts tucked away in your fridge like I do. I happen to love Trader Joe’s pie crusts, you can actually see pieces of butter in the dough. It’s looks elegant and tastes amazing and your house smells incredible while it’s baking in the oven.apple crostata

Apples, cinnamon and crust oh my!apple crostata

Serve it alone or with a scoop of ice cream or a dollop of whipped cream, either way you’re going to love it.

Desserts don’t have to be fussy and complicated to taste awesome, cut into a piece of this apple crostata and see for yourself!

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5.0 from 1 reviews
Rustic Apple Crostata
 
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Ingredients
  • 1 quality store-bought package of pie crust, room temp for easy rolling or homemade pastry dough (I used Trader Joe's)
  • 3 or 4 large apples of your choice, I used Gala, peeled, seeded and sliced into ⅛ inch
  • ¼ cup sugar plus a little more for sprinkling on crust
  • 2 tablespoons cinnamon or to taste, I like alot. You can also add in some nutmeg to your liking
  • 2 tablespoons corn starch
  • a pinch of salt
  • 1 tablespoon, melted butter
  • 1 egg, for egg wash
  • a squeeze of lemon juice onto apples so they don't turn brown
Instructions
  1. Line a baking sheet with parchment and heat oven to 400 degrees.
  2. Place sliced apples into a bowl and add the sugar, a squeeze of lemon juice, cornstarch, cinnamon and a pinch of salt, tossing gently until well coated, set aside.
  3. Un wrap your dough and smooth it out with a rolling pin, stretching it out and pressing together any breaks.
  4. Place dough onto parchment lined baking sheet.
  5. Arrange the apple slices on top overlapping them and fanning them into a circle leaving a good 1½ inch border all around.
  6. Fold the dough over the apples in a rustic fashion, if the dough tears just pinch together.
  7. Drizzle the melted butter over the top of apples.
  8. Whisk the egg and brush all over the crust then sprinkle crust with sugar.
  9. Bake at 400 for 40-50 minutes or until it is nicely golden brown according to your oven temp.
  10. Let it sit before cutting, serve with ice cream or whipped cream
  11. Enjoy!

 

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Fall Veggie and Ricotta Galette

fall veggie galette I love the rustic and free form look of a galette, it doesn’t have to be perfectly round or symmetrical, it’s stress free to make, and it always comes out looking pretty.

fall veggie galette There’s a colorful and flavorful mix of fall veggies inside this galette, it has a combo of cauliflower, butternut squash, onion and kale, this just may become one of your favorite fall dinners!

The roasted veggies get folded into a ricotta and parmesan mixture then baked together in perfect harmony.

fall veggie galette But can we talk about the crust now? It’s homemade, don’t use store bought please! If you have a food processor this will only take you five minutes to make, the crust is what makes this whole galette so amazing.

The hidden secret is polenta in the crust, you can also use a fine ground cornmeal as well and because of this polenta addition, it becomes a very sturdy, crunchy yet still very flaky crust, plus it holds and seals in the filling perfectly.

fall veggie galette

Feel free to play around with this recipe using different veggies of your choice, but don’t play around with the dough, trust me!

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5.0 from 2 reviews
Fall Veggie and Ricotta Galette
 
Author:
Ingredients
  • DOUGH (ADAPTED FROM EATING WELL)
  • 1 cup of all purpose flour, I use unbleached
  • ½ cup of polenta or fine yellow cornmeal
  • ½ teaspoon, salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • ¼ to ⅓ cup of ice water
  • a pinch of black pepper
  • FILLING
  • 1 cup or so each of pre-roasted cauliflower and butternut squash, or other veggies of your choice
  • ¼ red onion, diced
  • a handful of curly kale
  • 1 garlic clove, finely minced
  • a pinch of thyme
  • RICOTTA MIXTURE
  • 1 cup of ricotta, drained of moisture
  • 2 eggs beaten, one for the filling and another for brushing dough
  • ½ cup of grated parmesan or romano cheese
  • salt and pepper to taste
Instructions
  1. Prepare your dough in a food processor by pulsing the flour, polenta salt and pepper together. Add the butter and process until combined. then while it's running add the ice water down the tube a little at a time until the dough starts to come together into a ball. Wrap in plastic and refrigerate for half an hour.
  2. Preheat oven to 400F
  3. For the filling, drizzle olive oil into a skillet add the onion and garlic and cook til it starts to soften an lightly brown, meanwhile toss in the chopped kale and saute til it starts to limp. Take the pan off the heat and let it cool down.
  4. In a bowl add ricotta, egg, grated cheese, thyme and salt and pepper to taste, mix til incorporated, then fold in the roasted veggies and the onion, garlic and kale saute.
  5. Remove the dough from the fridge, let it sit for 10 minutes at room temp then on a sheet of parchment roll it out to about 14 inches in diameter, don't worry if it's not perfect, just take your time. Place it onto a rimmed baking sheet.
  6. Spread the ricotta and veggie mixture onto the dough leaving a 2 inch border all around. Fold the edges up and pleat where needed to seal in good.
  7. Brush the crust with the remaining beaten egg, you won't use all of it.
  8. Sprinkle crust with grated cheese and ground pepper.
  9. Drizzle the top with olive oil.
  10. Bake for 35 to 40 minutes or until crust is deep golden brown and ricotta is set.

 

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