SAVORY CROSTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
LOADED SAVORY VEGETABLE CROSTATA RECIPE BY TASTY
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
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
HAM AND VEGETABLE GRATIN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add the onion, potatoes and frozen peas and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the potatoes are tender, about 20 minutes.
- Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. Add the panko, parsley and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture; let rest 5 minutes before serving.
Nutrition Facts : Calories 392 calorie, Fat 51 grams, SaturatedFat 8 grams, Cholesterol 41 milligrams, Sodium 710 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 15 grams
CROSTATA WITH MUSHROOMS AND PANCETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a food processor combine the flour, and 1/2 teaspoon salt. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. In a small bowl combine the lemon juice and mascarpone. Add the mascarpone mixture to the food processor and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 20 minutes.
- Meanwhile, preheat the oven to 400 degrees F. Cook the pancetta in a small saute pan over medium heat until golden and crisp, about 4 minutes. Add the herbs and stir. Transfer the pancetta, herbs, and the pan juices to a medium bowl. Add the leftover vegetables, grated cheeses, the remaining 1/2 teaspoon salt, and pepper. Toss to combine and set aside.
- Place the chilled dough on parchment paper. Roll the dough out into a 12-inch wide circle about 1/4-inch thick. Spread the vegetables out in the center of the dough leaving a 2-inch border. Sprinkle the vegetable mixture with Parmesan. Fold the border up and over the vegetables forming a crust. Using a pastry brush, brush some of the egg over the crust. Transfer the parchment paper and crostata to a baking sheet. Bake until the crust is golden, about 25 minutes. Slice and serve.
HAM & VEGGIE CASSEROLE
I've paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around the dinner rolls. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain., Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat until lightly toasted, 2-3 minutes. Remove from heat., In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables., Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.
Nutrition Facts : Calories 420 calories, Fat 23g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 1233mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 6g fiber), Protein 28g protein.
HAM WITH VEGETABLES
"There isn't a quicker complete meal than this one-it takes just minutes in the pressure cooker," confides Ernestine Beoughter of Lawrenceville, Illinois. "The ham and vegetables turn out tender and delicious. This has been a favorite for years, especially with tiny new potatoes and fresh-from-the-garden green beans."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place cooking rack in pressure cooker. Add the potatoes, beans, carrots, broth, onion and salt. Place ham over vegetables. Close cover securely; place pressure regulator on vent pipe., Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 4 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced.
Nutrition Facts : Calories 291 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 1021mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 9g fiber), Protein 14g protein.
HAM AND VEGETABLE CROSTATA
This is a make from scratch recipe if you wanted to save time you could buy ready rolled short crust pastry.. This pie can be served either hot or cold so makes for a great light dinner with salad or as a lunch box item or picnic food. Prep time does not include fridge time for dough.
Provided by The Flying Chef
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the flour, salt and butter in a food processor and process until mixture forms breadcrumb texture.
- Add yolk and enough water to form a soft dough.
- Gently knead until smooth, wrap and refrigerate for 30 Min's.
- Make filling.
- Melt the butter in a fry pan and add leek and zucchini, cook, stirring gently about 5 min;s or until softened. Set to one side and cool.
- Roll out dough on a floured board to fit a 30cm pizza tray.
- Top with the vegetable mixture, philly and ham leaving a 5cm boarder.
- Fold pastry boarder towards filling, pleating the excess pastry as you go.
- Crack the eggs evenly over the ham and top with tomatoes and cheese.
- Bake in a very hot oven about 220c for 10 min's, reduce heat to 180c and cook for a further 20 min's or until eggs are set and pastry is golden.
- Allow to cool 5 min's before slicing.
Nutrition Facts : Calories 652.3, Fat 43.3, SaturatedFat 23.5, Cholesterol 423.9, Sodium 683.6, Carbohydrate 43.8, Fiber 2.5, Sugar 4.4, Protein 22.2
HAM AND VEGETABLE FRITTATA
A frittata is an open-faced omelet; this is great if you have a hard time turning the traditional omelet. Great for breakfast, and brunch.
Provided by PalatablePastime
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tbsp canola oil in large cast-iron or ovenproof skillet, making sure to get oil on sides.
- Saute onion, peppers and garlic until tender; remove from pan.
- Add remaining oil to pan and cook potatoes over medium heat until lightly browned; add add remaining vegetables and ham and cook 4-5 minutes more.
- Meanwhile, in a bowl, beat together eggs and egg whites, and pepper.
- Pour egg mixture over vegetables; cover and cook 8-10 minutes or until eggs almost set, then place under broiler (6" from heat) and cook 2 minutes or until eggs are completely set.
- Cut into wedges and serve.
Nutrition Facts : Calories 162.3, Fat 7.3, SaturatedFat 1.1, Cholesterol 105.8, Sodium 95.5, Carbohydrate 15.8, Fiber 2.3, Sugar 2.5, Protein 8.6
SLICED HAM WITH ROASTED VEGETABLES
To prepare this colorful, zesty oven meal, I "shop" in my backyard for the fresh garden vegetables and oranges (we have our own tree!) that spark the ham's hearty flavor. It's my family's favorite main dish. -Margaret Pache, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Grease two 15x10x1-in. baking pans with cooking spray. Add potatoes, carrots, turnip and onion; generously coat with cooking spray. Bake, uncovered, at 425° until tender, 25-30 minutes. , Arrange ham slices over the vegetables. In a bowl, combine concentrate, brown sugar, horseradish and orange zest. Spoon over ham and vegetables. Bake until the ham is heated through, about 10 minutes longer. Sprinkle with pepper.
Nutrition Facts : Calories 375 calories, Fat 5g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 1179mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 7g fiber), Protein 31g protein.
HAM & VEG CRUMBLE
Ham and root vegetables are coated in a creamy mustard and crème fraîche sauce, then topped with savoury crumble in this winter bake
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 10
Steps:
- Melt 2 tbsp butter in a large frying pan, chop the remaining butter into small chunks and put in the fridge. Add the leeks, carrots, parsnips and celeriac to the pan with a splash of water, season, cover with a lid and cook for 10-15 mins, stirring now and then, until the veg is beginning to soften.
- Stir in 2 tbsp plain flour, then add the stock bit by bit, stirring as you go, until all incorporated and smooth. Cover with a lid and simmer for 20 mins until the vegetables are tender.
- Heat oven to 220C/200C fan/gas 6. Add the ham, all but 2 tbsp of the crème fraîche, and the mustard, season with plenty of black pepper and transfer to an ovenproof baking dish. Put the remaining butter and flour in a bowl and season. Rub together with your fingers to a fine crumbly texture. Add the remaining crème fraîche and mix with a cutlery knife until the crumble clumps together in places. Sprinkle the crumble mixture over the filling, then bake for 35-40 mins until crispy and golden on top.
Nutrition Facts : Calories 757 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 17 grams sugar, Fiber 17 grams fiber, Protein 34 grams protein, Sodium 4.6 milligram of sodium
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- For the pastry crust: sift flour and salt into a large bowl. Add butter to flour in a large bowl; rub in with fingertips until mixture resembles coarse meal. Add around 2/3 cup cold water. Work mixture with fingertips until dough is smooth and soft. Wrap in parchment paper and chill in the refrigerator to chill for at least 1 hour.
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