Rosemary Mascarpone Potato Crostata
The French call it a galette. The Italians call it a crostata. Potato, po-tott-o... It's delicious!
Ingredients
2 tablespoons olive oil, divided
1 onion, thinly sliced
1 sprig rosemary, chopped
4 ounces mascarpone
4 ounces bocconcini, diced
1 teaspoon garlic paste
1 tablespoon parsley leaves, chopped
1/2 teaspoon ground black pepper
1 russet potato
1 teaspoon salt
1 refrigerated pie crust, raw
1 egg, beaten
Instructions
Preheat oven to 400°F.
Heat one tablespoon of olive oil in a large skillet until hot. Add onion and cook over medium heat, stirring occasionally until softened and golden brown, about 7 minutes. Remove from the heat, add rosemary to combine, and set aside.
Combine mascarpone, bocconcini, garlic paste, and parsley in a medium bowl. Season with black pepper.
Slice the potato very thinly (a mandoline is best) and coat with remaining olive oil. Season potato slices with salt.
Place pie crust on a baking sheet lined with parchment paper. Spread the cooled onions evenly over the dough, leaving a 2-inch outer border. Spoon the cheese mixture over the onions. Shingle the potato slices over the cheese mixture.
Fold up the edges of the dough, tucking and pleating as you go. Brush the dough with egg wash.
Bake for 40–45 minutes until the crostata is golden brown and the potatoes are cooked through. Remove from the oven and cool slightly on a wire rack for 10 minutes.
Rosemary Mascarpone Potato Crostata
Ingredients
Instructions
- Preheat oven to 400°F.
- Heat one tablespoon of olive oil in a large skillet until hot. Add onion and cook over medium heat, stirring occasionally until softened and golden brown, about 7 minutes. Remove from the heat, add rosemary to combine, and set aside.
- Combine mascarpone, bocconcini, garlic paste, and parsley in a medium bowl. Season with black pepper.
- Slice the potato very thinly (a mandoline is best) and coat with remaining olive oil. Season potato slices with salt.
- Place pie crust on a baking sheet lined with parchment paper. Spread the cooled onions evenly over the dough, leaving a 2-inch outer border. Spoon the cheese mixture over the onions.
- Shingle the potato slices over the cheese mixture.
- Fold up the edges of the dough, tucking and pleating as you go. Brush the dough with egg wash.
- Bake for 40–45 minutes until the crostata is golden brown and the potatoes are cooked through. Remove from the oven and cool slightly on a wire rack for 10 minutes.
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