0.5 cup cheese smoked grated (try a combo of mozzarella and fontina)
1 large eggs lightly beaten
1.5 cups flour all-purpose
1 teaspoon thyme leaves fresh chopped (or rosemary, oregano, parsley, or a combination)
3 tablespoons ice water
1.5 tablespoons juice of lemon
0.5 cup mascarpone cheese
2 ounces pancetta diced
2 tablespoons parmesan freshly grated
1.5 cups side dish vegetables leftover (like sauteed mushrooms and shallots)
0.5 teaspoon salt
Equipment
food processor
bowl
frying pan
baking sheet
baking paper
oven
plastic wrap
pastry brush
Directions
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.
