Loaded Savory Vegetable Crostata Recipe By Tasty

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LOADED SAVORY VEGETABLE CROSTATA RECIPE BY TASTY



Loaded Savory Vegetable Crostata Recipe by Tasty image

This gorgeous, savory crostata is the perfect way to use up your Swiss chard from the garden or farmers' market. Delicious as it is beautiful, wow your friends by serving this at your next brunch or potluck.

Provided by Rachel Gaewski

Categories     Breakfast

Time 2h

Yield 8 servings

Number Of Ingredients 15

¾ cup all purpose flour, plus more for dusting
¾ cup whole wheat flour
½ teaspoon kosher salt
6 tablespoons unsalted butter, cubed and chilled
3 tablespoons cold water
3 tablespoons olive oil, divided
6 cloves garlic, peeled and stems removed
1 large yellow onion, thinly sliced
1 ½ teaspoons kosher salt, divided
2 medium red potatoes, thinly sliced
⅓ cup water
¼ teaspoon red pepper flakes
2 rainbow swiss chards, stem and leaves separated, thinly sliced
8 oz goat cheese, room temperature
1 large egg, beaten

Steps:

  • Make the crust: In a large bowl, mix together the all-purpose flour, whole wheat flour, and salt. Add the butter and, using a pastry cutter, work it into the flour until only pea-sized pieces remain. Add the water, starting with 3 tablespoons, and mix the dough with your fingers until it is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Turn the dough onto a clean surface, form into a disc, and wrap with plastic wrap. Refrigerate for 30-60 minutes.
  • Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  • While the dough is resting, make the filling: Add 2 tablespoons of olive oil and the garlic cloves to a large, high-walled skillet over medium heat. Cook for 3 minutes, until the garlic just begins to brown. Add the onion and ½ teaspoon of salt. Cook for 20-25 minutes, until the onion is caramelized. Remove from the pan and set aside to cool in a bowl. To the same pan, add the potatoes, ½ teaspoon of salt, and the water. Increase the heat to medium-high, cover, and cook for 3-5 minutes, until the potatoes are almost fully cooked and the water is nearly evaporated. Remove the lid and cook for 2 minutes more to completely evaporate the water. Remove potatoes from the pan and set aside to cool.
  • To the same pan, add the remaining tablespoon of olive oil, the red pepper flakes, and chard stems. Reduce the heat to medium and cook for 3 minutes, until the stems are softened. Add the chard leaves and remaining ½ teaspoon of salt and cook for 5 minutes, until wilted and reduced in volume by half. Remove the pan from the heat.
  • Remove the garlic cloves from the caramelized onions and transfer to a small bowl. Mash with the back of a fork, then add to the softened goat cheese and stir to combine.
  • Stir the onions into the pan with the sautéed chard.
  • Assemble the crostata: Roll the dough out on a lightly floured surface into a 12-inch (30 cm) wide circle, about ⅛ inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
  • Spread ½ cup (110 G) of the garlic goat cheese over the center of the dough, leaving a 2-inch (50 cm) border around the edges. Arrange half of the potatoes, slightly overlapping, over the goat cheese, then top with half of the Swiss chard and onion mixture. Repeat with remaining potatoes and chard mixture.
  • Fold the edges of the crust up and over the filling to create a rustic look. Brush the crust with the beaten egg. Top with dollops of the remaining goat cheese.
  • Bake the crostata for 45-50 minutes, until the crust is golden brown.
  • Let cool for 10 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 367 calories, Carbohydrate 30 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, Sugar 1 gram

SAVORY CROSTATA



Savory Crostata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 large onions, peeled, halved and thinly sliced
Kosher salt and freshly ground black pepper
2 teaspoons balsamic vinegar
1 tablespoon fresh oregano leaves, chopped
1/2 cup whole-milk ricotta
1 sheet frozen puff pastry, thawed, trimmed to fit a 10-inch pan
1/4 cup baby arugula
1/2 teaspoon lemon juice
5 cherry tomatoes, halved

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat an oven-proof 10-inch nonstick skillet over medium-high heat. Add the olive oil and onions and reduce the heat to medium. Cook, stirring often, until the onions are a dark golden-brown, about 15 minutes. Season with 1/2 teaspoon kosher salt. Stir in the balsamic and sprinkle the oregano over the top. Turn off the heat and spread the onions evenly over the bottom of the pan, using a rubber spatula.
  • Place the ricotta in a small bowl. Season with 1/8 teaspoon each kosher salt and black pepper. Dollop the ricotta over the onions in 8 to 10 places. Using a fork, prick the puff pasty a few times evenly. Place the puff pastry over the top of the filling, pressing down gently to make sure the dough is touching the ricotta and onions.
  • Bake until the pastry is puffed and golden brown, 35 to 40 minutes. Remove from the oven and cover with a plate slightly larger than the skillet. Invert the crostata onto the plate, replacing any onions that may have stuck to the pan. Set aside to cool slightly.
  • Meanwhile, in a small bowl, dress the arugula with the lemon juice. Sprinkle the arugula over the cooled crostata and nestle the tomatoes into the onions. Slice into wedges or squares and serve.

SKILLET SPANAKOPITA RECIPE BY TASTY



Skillet Spanakopita Recipe by Tasty image

Perfect for a vegetarian weeknight dinner, this easy, one-pan spanakopita will hit the spot. Contrary to popular belief, spanakopita does not traditionally use garlic in the filling. It is meant to lean more toward the sweet side and the addition of garlic would make the filling more savory.

Provided by Betsy Carter

Categories     Dinner

Time 1h23m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 tablespoons olive oil, plus more for brushing phyllo
1 medium white onion, finely chopped
4 scallions, thinly sliced
1 ¼ teaspoons kosher salt, divided
¼ teaspoon ground nutmeg
24 oz frozen spinach, thawed and well drained
¼ cup fresh dill, minced
⅓ cup fresh parsley, minced
¼ cup fresh mint, minced
1 ½ teaspoons sugar
3 large eggs
8 oz feta cheese, in brine, shredded, plus 4 (115 g) ounces, crumbled
10 sheets frozen phyllo, thawed

Steps:

  • Preheat the oven to 350°F (180°C).
  • Melt the butter and olive oil together in an 8-inch skillet over medium heat. Add the onion and scallions and season with ¼ teaspoon salt and the nutmeg. Cook for 6-8 minutes, stirring occasionally, until the onions are softened. Stir in the spinach, season with the remaining teaspoon of salt, and cook for 4-5 minutes, until most of the moisture has evaporated. Stir in the dill, parsley, mint, and sugar and cook for 1-2 minutes more, until the herbs are fragrant. Remove the pan from heat and let the filling cool, about 10 minutes.
  • Beat the eggs in a large bowl, then fold in the shredded and crumbled feta. Add the cooled spinach mixture to the eggs and feta and fold to combine.
  • Wipe out the skillet and lightly grease with olive oil. Lay a sheet of phyllo dough across the pan, gently tucking flush against the bottom (it will hang over the edges) and lightly brush or spray with olive oil. Lay another sheet of phyllo dough on top of the first sheet in another direction and lightly brush or spray with olive oil. Repeat with 4 more sheets of phyllo, alternating where the overhanging phyllo falls each time. Add the spinach filling to the skillet, smoothing the top, and fold the overhanging phyllo over the filling.
  • Tear the remaining 4 sheets of phyllo in half crosswise. Crumble each piece of phyllo on top of the filling, covering the entire surface. Lightly brush or spray the entire top of the pie with olive oil.
  • Bake the spanakopita for 38-43 minutes, or until the filling is set and the phyllo is golden brown in most places.
  • Let cool for 15-20 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 193 calories, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams

BREAKFAST TIMPANO RECIPE BY TASTY



Breakfast Timpano Recipe by Tasty image

Here's what you need: unbleached all-purpose flour, salt, extra virgin olive oil, water, canola oil, large yellow onions, large bell peppers, salt, dried oregano, canola oil, yukon gold potatoes, salt, pepper, smoked paprika, bacon, shredded sharp cheddar cheese, sautéed spinach, small breakfast sausages, eggs, italian sausages

Provided by Rie McClenny

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 20

3 ½ cups unbleached all-purpose flour, plus more for kneading and dusting
1 teaspoon salt
5 tablespoons extra virgin olive oil
1 ¼ cups water, room temperature
1 tablespoon canola oil
2 large yellow onions, sliced
4 large bell peppers, seeded and sliced
1 teaspoon salt
1 teaspoon dried oregano
1 tablespoon canola oil
6 yukon gold potatoes, skin-on, boiled and diced
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon smoked paprika
10 strips bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
2 cups sautéed spinach
10 small breakfast sausages, cooked
12 eggs, scrambled
10 italian sausages, cooked

Steps:

  • Make the flour tortilla: In a large bowl, combine the flour and salt. Add the olive oil and mix well. The texture should look like coarse cornmeal.
  • Add the water and knead until the dough comes together in a ball. If it is too wet, add more flour. Wrap the dough with plastic wrap or cover with a damp cloth. Let rest for 10 minutes.
  • Make the sautéed vegetables: In a large skillet, heat the canola oil over medium heat. Add the onions and bell peppers. Season with the salt and oregano. Cook until the vegetables are soft, about 10 minutes. Remove from the pan and set aside.
  • Make the home fries: In a large skillet, heat the canola oil over medium heat. Add the potatoes. Season with the salt, pepper, and paprika. Cook until the outsides of the potatoes are slightly crispy, about 5 minutes. Set aside.
  • Preheat the oven to 425°F (220°C).
  • Grease 10-inch (25 cm) diameter Dutch oven well with olive oil.
  • Remove the dough from the fridge and transfer to a lightly floured surface. Using a rolling pin, roll out the dough to about ⅛ inch (3 mm) thick and 2 times larger than the Dutch oven.
  • Transfer the rolled out dough to the pot, pressing down around the edges so it forms to the inside of the pot and letting the excess hang over the sides.
  • Layer the home fries, bacon, cheese, spinach, breakfast sausages, sautéed vegetables, scrambled eggs and cooked Italian sausages over the dough. Fold the overhanging dough over the top.
  • Bake for 40 minutes, or until the top is golden brown. Let cool for 30 minutes.
  • Invert the timpano onto a cutting board and let cool for 10 more minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 1323 calories, Carbohydrate 75 grams, Fat 83 grams, Fiber 5 grams, Protein 65 grams, Sugar 8 grams

ULTIMATE LASAGNA AS MADE BY JOE SASTO RECIPE BY TASTY



Ultimate Lasagna As Made By Joe Sasto Recipe by Tasty image

Chef Joe Sasto shares the most important dish on his holiday table: a beautifully layered lasagna. When you're assembling your lasagna, don't worry about trimming any overlapping edges of your handmade pasta. These pieces will turn to crispy golden perfection during baking. Your family might just fight over them.

Provided by Betsy Carter

Categories     Dinner

Time 9h5m

Yield 8 servings

Number Of Ingredients 34

3 cups flour, plus 1 1/2 teaspoon and more for dusting
¼ cup spinach powder, plus 1 tablespoon
¼ teaspoon kosher salt
14 large egg yolks
2 large eggs
water, room temperature
semolina flour, for dusting
3 tablespoons unsalted butter
¼ cup yellow onion, finely chopped
¼ cup all purpose flour
4 cups whole milk
½ teaspoon kosher salt
½ teaspoon white pepper
⅛ teaspoon nutmeg, freshly grated
1 tablespoon vegetable oil
6 tablespoons unsalted butter
½ cup yellow onion, chopped
8 cloves garlic, finely chopped
⅔ cup carrot, chopped
⅔ cup celery, chopped
1 ½ teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 lb ground beef, 80/20
water, as needed
1 cup whole milk
⅛ teaspoon nutmeg, freshly grated
1 cup dry white wine
4 cups crushed tomato
nonstick cooking spray, for greasing
kosher salt, for cooking pasta
2 cups grated parmesan cheese
2 cups shredded mozzarella cheese
1 ball mozzarella cheese, sliced
fresh basil leaf, for garnish

Steps:

  • Make the pasta dough: In a large bowl, whisk together the 00 flour, spinach powder, and salt. Transfer to a clean surface and make a large well in the center. Add the egg yolks and eggs and mix with a fork, slowly incorporating the flour with egg mixture until a loose dough begins to form.
  • Once all of the flour has been incorporated, knead the dough by hand for 20 minutes, until stiff. Depending on the size of the eggs, a few tablespoons of water or a light dusting of flour may be needed to bring the dough together.
  • Wrap the dough in plastic wrap and let rest at room temperature for 2 hours.
  • Lightly dust the dough with flour and roll out to a long oval. Divide the oval in half and wrap one portion in plastic wrap. With the other portion, using the pasta roller attachment on a stand mixer, laminate and roll out the dough to setting #5. Repeat with the remaining dough.
  • Cut sheets of dough to fit a 9 x 13-inch (22 x 33 cm) baking pan. Dust semolina between each sheet to prevent sticking.
  • Make the bechamel: In a medium saucepan, melt the butter over medium heat. Add the onion and cook for 5 minutes, until translucent.
  • Add the flour and continue to cook, stirring constantly, for about 4 minutes, until golden brown and fragrant. Slowly stream in the milk, whisking continuously. simmer for 2-3 minutes, until the sauce thickens.
  • Season with the salt, pepper, and nutmeg to
  • Remove the pot from the heat and let the sauce cool to room temperature.
  • Make the meat gravy: Add the vegetable oil, butter, and onion to a large pot over medium heat. Cook, stirring occasionally, until the onion is translucent, 5 minutes. Add the garlic, celery and carrot and cook for about 4 minutes, stirring the vegetables to coat in the butter until fragrant. Season with the salt and pepper.
  • Add the ground beef. Break up the meat very well, then season with more salt. Cook until the beef has lost its raw, red color, 4-5 minutes. Add water as needed to help the beef break down.
  • Increase heat to medium-high. Add the milk and simmer, stirring frequently, until it has bubbled away slightly, 15-20 minutes. Add the nutmeg and stir to combine. Add the wine and simmer until it has slightly evaporated, 10-15 minutes.
  • Add the tomatoes and stir thoroughly. When the tomatoes begin to bubble, reduce the heat to low to maintain a simmer. Cook, uncovered, for 2 hours or more, stirring often until the tomatoes have reduced slightly, and the fat has separated on the top. Remove the pot from the heat, season with salt and pepper to taste, and let cool.
  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
  • Assemble the lasagna: Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl and set nearby.
  • Working in batches, blanch the pasta sheets in the boiling water for 30-60 seconds, then transfer to the ice bath to stop the cooking process. Immediately transfer to the prepared baking sheet. Separate each pasta sheet with nonstick spray and parchment paper.
  • Begin layering the lasagna in a 9 x 13-inch (22 x 33 cm) baking dish, starting with the meat gravy, then pasta, then bechamel, Parmesan cheese, gravy, shredded mozzarella, and more pasta. Repeat with the remaining ingredients, then finish with a layer of sliced mozzarella
  • Bake the lasagna for 45-60 minutes, or until the cheese is melted and bubbly. Turn the oven to broil and cook until the cheese on top is golden brown, 1-2 minutes.
  • Let rest for 15-30 minutes before serving.
  • Top with fresh basil, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 1197 calories, Carbohydrate 75 grams, Fat 64 grams, Fiber 5 grams, Protein 74 grams, Sugar 17 grams

TURKEY SKILLET POT PIE WITH BUTTERMILK BISCUITS RECIPE BY TASTY



Turkey Skillet Pot Pie With Buttermilk Biscuits Recipe by Tasty image

Here's what you need: butter, flour, chicken stock, salt, fresh rosemary, fresh thyme, frozen mixed vegetable, turkey breast, baking soda, buttermilk, heavy cream

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 11

12 tablespoons butter, divided
2 ¼ cups flour, divided
1 ½ cups chicken stock
salt, to taste
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 cups frozen mixed vegetable
2 cups turkey breast, cooked and shredded
1 ½ teaspoons baking soda
¾ cup buttermilk
¼ cup heavy cream, optional

Steps:

  • Preheat oven to 375˚F (190˚C).
  • In a 10-inch (25 cm) cast iron skillet, melt 4 tablespoons of butter over medium heat. Add the ¼ cup (30 g) of flour, and cook, stirring constantly, until smooth.
  • Add the chicken stock and salt to taste. Cook until the stock has reduced and thickened.
  • Add in the rosemary, frozen vegetables, turkey, and additional salt, and stir until fully mixed. Remove from the heat.
  • Add remaining flour, baking soda, 8 tablespoons of butter, and pinch of salt to a bowl. Using a wooden spoon or your hands, mix together until the butter is the size of peas.
  • Add the buttermilk and mix until the dough barely comes together, about 1 minute.
  • Place the dough on a floured countertop and gently form into a 1½-inch (4 cm) thick layer.
  • Use a 3-inch (6 cm) round cutter to cut 10-12 biscuits, rerolling the dough as needed.
  • Place the biscuits on the turkey in the cast iron skillet. Brush the top of the biscuits with heavy cream (optional). Bake for 20-25 minutes, until biscuits are golden brown.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 687 calories, Carbohydrate 53 grams, Fat 39 grams, Fiber 2 grams, Protein 28 grams, Sugar 5 grams

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