ROASTED VEGETABLE-GOAT CHEESE CROSTATA
Steps:
- Heat oven to 450°F. In large bowl, toss potatoes, cauliflower, onion, bell pepper, carrots, garlic, oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange vegetables in single layer in ungreased 15x10x1-inch pan. Roast uncovered 20 minutes or until tender and lightly browned. Cool to room temperature, about 15 minutes. Reduce oven temperature to 425°F.
- In small bowl, beat egg, whipping cream, thyme, 1/8 teaspoon salt and remaining 1/8 teaspoon pepper with whisk.
- Line 15x10x1-inch pan with cooking parchment paper; place pie crust in center of pan. Spoon roasted vegetables in center of crust, leaving 1 1/2-inch border around edge. Fold crust border over filling, pleating crust and pressing gently to seal. Carefully pour cream mixture over vegetables. Sprinkle with cheese.
- Bake 25 to 30 minutes or until crust is browned and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 4 g, TransFat 0 g
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
FRESH TOMATO AND GOAT CHEESE STRATA WITH HERB OIL
Provided by Giada De Laurentiis
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the Filling: Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Season with salt and pepper. Set aside.
- For the Herb Oil: Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.
- To serve: Using a serrated knife, cut the tomatoes. Top each tomato with a spoonful of the goat cheese mixture. Place a few tomatoes on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.
TOMATO & GOAT CHEESE CROSTATA
I'll always remember making my first crostata. It was from my friend Johanne Killeen's cookbook Cucina Simpatica. Johanne and her late husband George Germon started Al Forno restaurant in Providence; 40 years later, it's still one of my favorite places - and I just adore Johanne's cookbook. Her apple crostata is both elegant and earthy, a flaky, buttery crust filled with sweet apples. It's divine! Over the years, I've played around with lots of other sweet crostatas, like one with a raspberry-rhubarb filling (it's in my book Cooking for Jeffrey), but I also love savory crostatas. I make this tomato and goat cheese version with the same flaky crust (minus the sugar), a layer of creamy goat cheese on the bottom and big slices of gorgeous heirloom tomatoes on top. The trick is to bake it on an upside-down sheet pan: Because there are no sides on the pan to block the heat, the tart browns more evenly. This crostata, served with a salad, is a perfect summer lunch!
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour.
- Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
- On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.
ROASTED VEGETABLE & GOAT CHEESE CROSTADA
Steps:
- Make the dough according to the linked recipe above. Chill in the fridge for 15 minutes before rolling out.
- Preheat the oven to 400°F. Spread the veggies out on a rimmed baking sheet in an even layer and drizzle with the oil and vinegar. Season with salt and pepper.
- Roast for 20 minutes, stirring occasionally, until tender and caramelized.
- Place the chilled dough on a baking sheet lined with parchment paper. Roll the dough out into a 12-in wide circle about ¼-in thick. Spread the vegetables out in the center of the dough leaving a 2-inch border. Dot the goat cheese over the top of the vegetables.
- Fold the border up and over the vegetables forming a crust. Using a pastry brush, brush some of the egg wash over the crust.
- Bake until the crust is golden, about 25 minutes. Slice and serve.
WHOLE ROASTED GARLIC WITH GOAT CHEESE
So perfect with a crusty baguette! Wonderful as a side to meaty entrees. I use this dish to bribe Dh into tackling his honey-do list. It's never let me down. This is an adaptation of a Rozanne Gold dish.
Provided by sugarpea
Categories Spreads
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°.
- Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
- Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown.
- Top each head with 1/2 ounce slice of goat cheese and broil until golden, about 1 minute; serve warm.
ROASTED VEGETABLES WITH GOAT CHEESE
Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
- In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.
Nutrition Facts : Calories 285 g, Fat 20 g, Fiber 6 g, Protein 10 g
OVEN ROASTED VEGETABLES WITH CRUMBLED GOATS CHEESE, THYME AND PA
Great for the family but pretty enough for a dinner party too. The tart cheese balances well with the sweet roasted veg.
Provided by PinkCherryBlossom
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 180C/350°F.
- Put the pepper, aubergine and onion in a roasting tray in a single layer.
- lightly squash the garlic cloves and add to tin. Scatter over thyme, season if desired.
- drizzle with the olive oil and toss to coat.
- Roast for 25 - 35 mins until the vegetables are browning and are cooked but not soggy.
- crumble over goats cheese and parsley and serve.
Nutrition Facts : Calories 310.7, Fat 24.8, SaturatedFat 7.6, Cholesterol 19.8, Sodium 134.7, Carbohydrate 17.3, Fiber 5.9, Sugar 8.2, Protein 7.8
More about "roasted vegetable goat cheese crostata food"
CROSTATA WITH OVEN ROASTED VEGETABLES - TASTE AND TELL
From tasteandtellblog.com
レビュー数 10推定読み取り時間 4 分対象人数 4合計時間 1 時間
- Preheat the oven to 450ºF. Toss the vegetables in a large bowl with the garlic, oil, salt and pepper. Arrange the vegetables in a single layer on a large baking sheet and roast, uncovered, for 20 minutes, or until tender and lightly browned. Cool for about 15 minutes. Reduce the oven temperature to 425ºF.
- Combine the egg, cream and thyme in a small bowl and beat to combine. Season with salt and pepper.
- Line a baking sheet with parchment paper. Roll the pie crust out in the center into a 10-12” circle. Spoon the roasted vegetables into the center of the crust, leaving a 1 1/2-inch border around the edges. Fold the edges over the crust, leaving the center exposed, pleating the crust and pressing it gently to seal. Carefully pour the egg and cream mixture in the center, then sprinkle with the blue cheese.
- Bake until the crust is browned and the cheese is melting, 20-30 minutes. Let the crostada sit for 5 minutes before slicing and serving.
1-PAN ROSEMARY ROASTED VEGETABLES WITH CREAMY GOAT …
From fitmittenkitchen.com
ROASTED VEGGIE AND GOAT CHEESE CROSTINI - COOKS WELL …
From cookswellwithothers.com
ROASTED VEGETABLE AND GOAT CHEESE FRITTATA - AGGIE'S …
From aggieskitchen.com
ROASTED ROOT VEGETABLES WITH GOAT CHEESE POLENTA
From eatingwell.com
ROASTED VEGETABLES WITH GOAT CHEESE - NUTRITION EXPERT
From nutritionexpertforyou.com
SAVORY VEGETABLE CROSTATA RECIPE | RECIPES.NET
From recipes.net
BEST ROASTED VEGETABLE GOAT CHEESE CROSTATA RECIPES
From alicerecipes.com
ROASTED VEGETABLE PASTA WITH GOAT CHEESE - CREATIVE …
From creative-culinary.com
ROASTED ROOT VEGETABLES WITH GOAT'S CHEESE RECIPE ...
From olivemagazine.com
ROASTED VEGETABLE AND HERBED GOAT CHEESE FLATBREAD …
From today.com
TOMATO GOAT CHEESE CROSTATA // VIDEO - THE SUBURBAN …
From thesuburbansoapbox.com
ROASTED VEGETABLES WITH WARM GOAT CHEESE - COUNTRY LIVING
From countryliving.com
ROASTED VEGETABLE AND ROCKET SALAD WITH GOATS CHEESE
From goodiegoodielunchbox.com.au
YEAR OF THE VEGETABLE - THE NEW YORK TIMES
From nytimes.com
ROASTED VEGETABLE GOAT CHEESE QUESADILLAS - PARSNIPS …
From parsnipsandpastries.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love