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Vegetable Crostata Recipe

Ingredients

How to make it

  • For mine I used, eggplant, zuccini, red pepper, onion, and a little fennel I had. Next, roll out one piece of puff pastry so its big enough to line the bottom of a 10" springform pan, just push down the sides and make a little crust. Place your veggies on top, sprinkle with a generous amount of Romano cheese, about a cup of Provolone cut in chunks,( the real stuff). Beat 2 eggs with a little milk, pour all over, and finally, grated Fontina sprinkled all over the top. Bake at 375 degrees for about 35 mins, or until everything is golden and crisp.
  • Don't remove the sides of the pan while its hot, let it cool down to room temp, that's the best way to eat this! If you wait, it won't fall apart when you cut into it either. Besides the flavors come out even more at room temp. This is great with a salad for dinner, or fancy enough to serve at a party! Only you will know, you were just using up your leftover veggie's!!!

Reviews & Comments 3

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    " It was excellent "
    dynie ate it and said...
    Great post. ...Bookmarking to keep for future use!
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  • chefsuz 15 years ago
    I'm going to try this one! (: Thanks for the recipe!
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  • 22566 15 years ago
    Really nice recipe.Thank-you
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The Cook

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