Spring Vegetable Crostata |
A spring vegetable crostata is a delicious and simple dish that can be served for breakfast or dinner. The vegetables are cooked in the oven, so there is no need to worry about boiling water or heating up your stovetop. This recipe uses zucchini, yellow squash, and asparagus.
The vegetables wellington is a type of pastry that is made with vegetables and cheese. It is usually cooked in an oven.
- 12 cup mascarpone cheese (12 oz.)
- 3 egg yolks (extra big)
- freshly ground black pepper and kosher salt
- 14 cup fresh flat-leaf parsley, chopped
- 2 tblsp. fresh tarragon, chopped
- 2 tablespoons fresh savory or thyme, chopped
- 2 tsp lemon juice, freshly squeezed
- 1 cup peas, fresh
- 12 medium asparagus spears, snapped off at the rough ends, stems peeled, and cut into 2-inch pieces on the diagonal
- 2 tblsp butter (unsalted)
- 1 bunch scallions, trimmed and sliced into 2-inch sections on the diagonal 1 Boston lettuce head, sliced into 8 wedges, cleaned and dried thoroughly a single recipe Chilled basic pastry dough
- 3 tblsp. Parmesan cheese, grated
This recipe uses delicate spring veggies like blanched scallions, fresh peas, and wilted lettuce to lighten up the meal.
- In a medium mixing bowl, combine the mascarpone and egg yolks, seasoning with salt and pepper. Combine the herbs and lemon juice in a mixing bowl. Cover and store in the refrigerator.
- A big saucepan of salted water should be brought to a boil. Prepare a big basin of cold water while the water warms up. Add the peas to the boiling water and blanch for 1 minute. To halt the cooking, scoop a pea out of the boiling water and drop it into cold water. It has a distinct flavor. Scoop out the remaining peas and place them in the cold water if it’s tender; if it’s not nearly done, simmer for another 30 seconds before removing them.
- Bring a pot of water to a boil and blanch the asparagus for 3 minutes. Take an asparagus stem and put it to the test. The asparagus may need to cook for one additional minute, depending on their size. When the potatoes are tender, remove them from the boiling water and plunge them into cold water. Drain and spin or pat dry the veggies.
- In a large saut pan over medium-low heat, melt the butter. Season with salt and pepper and cook until the scallions are soft, approximately 4 minutes. Season with salt and pepper, cover, and simmer for 3 minutes, or until the lettuce is wilted and soft. Uncover the pan, raise the heat to medium-high, and cook for 1 minute to evaporate any remaining liquid. Remove the pan from the heat and set it aside to cool.
- Roll out the pastry dough into a 16-inch circle on a lightly floured board, approximately one inch thick. Fold it into quarters and place it on a parchment-lined sheet pan to finish. Cover the crust with the cold scallion lettuce mixture, leaving a 2-inch border. Arrange the asparagus and peas over top. Pull up the dough edges and wrap them over the veggies to form a rim. Pleat the dough as needed, but don’t crimp the edges. Refrigerate the crostata for 30 minutes before serving.
- Preheat the oven to 375 degrees Fahrenheit.
- Remove the crostata from the refrigerator and cover the veggies with the mascarpone mixture. Parmesan cheese should be sprinkled on top. Preheat the oven to 350°F and bake for 35–40 minutes, or until the crust is golden brown and crunchy.
- Allow for 5 minutes of resting time before cutting into wedges and serving.
A spring vegetable crostata is a dish that combines potatoes, leeks, and onions in a creamy sauce. The dish is then topped with bacon and baked until golden brown. Reference: potato wellington recipe.
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