As we said yesterday, we’re working with Sartori Cheese – a beautiful family-owned artisan cheese company that creates some really stellar cheeses perfect for the cheese plate we made, or for cooking with. We saved this recipe specifically so we could use Sartori’s new limited edition Extra-Aged Goat Cheese. We knew it would compliment and enhance all of the rustic earthy flavors we packed into this dish.
“Meticulously crafted in the European tradition”, the extra-aged goat cheese is mild, and well balanced with caramel undertones. A cheese that would pair well with wheat beer. (Yeah yeah – we know most people opt for cheese and wine, but we like to pair our foods with beer.)
Now, this recipe is a little labor intensive, but by no means difficult. We love the variation of colors, textures, flavors and think this is the perfect recipe for a date night in. Just beware of the beets. Everyone will know who the kitchen culprit is due to being caught red handed.
- For Filling:
- 2 – Medium Roasted Beets (Cubed)
- Approx 1 Packed Cup – Beet Greens (Sauteed)
- ½ – Sweet Onion (Sauteed)
- 4-6oz – White Mushrooms (Sauteed)
- 2 – Garlic Cloves (Minced & Sauteed)
- ½ Cup – Walnuts
- 4oz – Goat Cheese (We used Sartori’s Extra-Aged Goat Cheese. However if you prefer a cheese that melts more, find a softer goat cheese.)
- For Crust:
- 1.25 Cups – All Purpose Flour
- ½ Cup – Chilled Butter (Cut up)
- ½ Tsp – Salt (Can use a little more for a slightly sweeter crust.)
- ½ Tsp – Sugar
- (Omit the salt if using salted butter.)
- ⅛ Cup – Ice Water
- To assemble the crust, in a food processor combine flour, sugar, salt, and cut up chilled butter, and pulse until it becomes course when combined – globs of butter should be small.
- Slowly add in the ice water little by little until dough nearly forms without clumping to the blades. (Don’t be worried about any leftover water.)
- Turn it out, and ball it up. Then flatten into a disk. Cover with plastic wrap or a large ziplock bag and chill in the fridge until ready to use.
- About 10-15 minutes before ready to roll, take it out of the fridge and allow to warm up a little so the dough doesn’t break when rolling.
- In the meantime, roast your beets. (Lightly cover in oil, roll up into tin foil, and place on a baking sheet in a 375 degree oven and roast until tender. Approximately 45-55 minutes.)
- While beets are roasting, sautee your vegetables.
- Use oil or butter over medium heat.
- Add in minced garlic first until it becomes aromatic. Approximately 1-2 minutes.
- Add in onion and cook until they begin to turn opaque.
- Add in mushrooms and continue sautee-ing until mushrooms release juices.
- Add in the beet greens, and cook until wilted and until your onion and mushrooms have reached desired consistency.
- Remove beets and allow to cool before peeling and cubing.
- Lightly flower your working surface and rolling pin. Roll out dough into a 12-15″ circle.
- Place on a pizza stone, or on parchment paper on a pizza dish or baking sheet.
- Create layers with your ingredients. Cover the bottom in cheese first. Then a layer of beets. Then the mixture of mushrooms and beet greens. Then another layer of beets. Top with cheese and walnuts.
- Gently fold sides of dough over the top partially covering the ingredients to hold them in.
- Bake on 420 degrees F until pastry turns a golden brown. Approximately 35 minutes. (But keep a close watch.)
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I have never had a beet before. I know they get a bad wrap, but I should try for myself.
My husband doesn’t like them either. They’re very earthy (because they’re a root vegetable), but when cooked just right or canned, they become just a tiny bit sweet. And the greens are similar to a bitter spinach and are great simply sauteed with salt and butter.
OMG that sounds SO GOOD! Plus I can really eat ANYTHING with cheese in it! <3
Wow, now that is one heck of a recipe. Looks gorgeous and I really love the color that the ingredients bring to the dish!
I’m not a huge fan of beets but this looks and sounds delicious! Definitely a recipe I’d be willing to try!
This sounds like an interesting dish. I think I will have to try it with the hubby (not much on beets).
Yum yum yum! This is the most mouth-watering thing I’ve seen all day (and I’ve spent a lot of time on food blogs looking at recipes). I’m going to have to save this and try it soon. Thanks for sharing.
Looks So Delicious Will Have To Make For The Family
First, you had me at beets. Then I saw the photo of the crostada. And oh my goodness does that look and sound delicious.
My husband drinks beet juice after workouts. I think that he’d like this dish since it contains beets. Looks great!
This looks beautiful and delicious! Thanks for the recipe too!
this looks fantastic. I cannot wait to try it out.
Add me to the no beets club, so I would probably just double the mushrooms on mine and take out the beets, but it sure looks delish!
what an interesting combination for a crostata I am the only one in the family that will eat roasted beets.
Now THAT, I would eat! All my favorites on one big crust!
I love both beets and mushrooms and this looks like such a great combination with Extra Aged Goat Cheese! Yum!
This looks interesting. I’ll have to try it!
I love beets and mushrooms,it looks so scrumptious but I bet if try, mine will look nothing like this
Ohhh, that looks delicious!
I have recently gotten into beets big time, and that looks amazing. Yum!
That is just a beautiful crostata and worth every bit of time you spent!
That looks and sounds amazing! I’m gonna have to try this!
That looks fantastic! I love how the stuffing has so much color. I’m picky about beets, but I think this would work for me.
I haven’t had beets in forever but this looks delicious! Love that it’s no-meat also!