Monday, March 28, 2011

Recipe: Savory Cherry Crostatas

Thanks, Fox9, for having me on Saturday morning! We made Savory Cherry Crostatas...and they're really good! The recipe looks long + complicated, but it's really not. I prefer to make my pie crust, but the grocery store kind works just as well!

Savory Cherry Crostatas
Servings: 24 appetizers
Pie Crust
  • 4-5 Tbsp. ice water, plus more as needed
  • ¾ tsp. apple cider vinegar
  • 1 ½ cups unbleached all-purpose flour
  • 1 Tbsp. sugar
  • ¾ tsp. salt
  • 9 Tbsp. (4 ½ oz.) cold unsalted butter, cut into cubes
Recommended equipment:
food processor

  1. Combine the flour, sugar, and salt and pulse to blend. Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea.
  2. With the motor running on dough setting, slowly add the water-vinegar mixture, processing just until the dough forms a ball.
  3. Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 ½ inches thick. Wrap the dough in plastic wrap, and then press it a bit more. Refrigerate the wrapped dough for at least 2 hours

    Note: Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in refrigerator overnight before using.
  4. Before rolling it out, allow the dough to soften slightly at room temperature.

Filling - Cherry Balsamic Reduction

  • 1 cup dried, pitted sour cherries
  • ½ cup water
  • ½ cup balsamic vinegar
  1. Place all 3 ingredients in a small saucepan over med-high heat
  2. Bring to a boil, reduce to low and simmer until liquid is reduced to a few tablespoons

Caramelized Onions
  • 1 small sweet onion, thinly sliced
  • olive oil
  • salt
  • pepper
  • 1 T fresh thyme, finely chopped
  • 1 T fresh parsley, finely chopped
  • 6 oz quark (German-style cream cheese) or fresh goat cheese
  1. In a large sauté pan, coat bottom with olive oil and heat over med-high heat.
  2. Add onions, and coat in oil
  3. Reduce heat to medium, cover and cook until soft and translucent, stirring occasionally
  4. Remove cover, and increase heat to med-high
  5. Cook until liquid has evaporated and onions are browning
  6. Season with salt, pepper and the fresh herbs

To Assemble Crostatas:
  1. Roll out pie dough and cut into 4” circles or desired size with cookie cutter.
  2. Place 2 teaspoons of cheese in middle of circle
  3. Add small amount of onion and cherry balsamic reduction directly on top of cheese and press lightly
  4. Fold edges of dough circle up and just over the edge of the filling, overlapping as needed
  5. Drizzle with olive oil
  6. Bake at 400°F for about 15-20 minutes or until crust is golden brown

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