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Beet, Greens & Mushroom Crostata Recipe: Sponsored by Sartori Cheese


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.

5.0 from 7 reviews
Beet & Mushroom Crostata Recipe
Prep time
Cook time
Total time
Serves: 4
  • 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
  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.)
  6. While beets are roasting, sautee your vegetables.
  7. Use oil or butter over medium heat.
  8. Add in minced garlic first until it becomes aromatic. Approximately 1-2 minutes.
  9. Add in onion and cook until they begin to turn opaque.
  10. Add in mushrooms and continue sautee-ing until mushrooms release juices.
  11. Add in the beet greens, and cook until wilted and until your onion and mushrooms have reached desired consistency.
  12. Remove beets and allow to cool before peeling and cubing.
  13. Lightly flower your working surface and rolling pin. Roll out dough into a 12-15" circle.
  14. Place on a pizza stone, or on parchment paper on a pizza dish or baking sheet.
  15. 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.
  16. Gently fold sides of dough over the top partially covering the ingredients to hold them in.
  17. Bake on 420 degrees F until pastry turns a golden brown. Approximately 35 minutes. (But keep a close watch.)

Rebekah (Editor)

About Rebekah (Editor)

Rebekah spent much of her childhood on the coast of Maine where she cultivated her affinity for local seafood. Her lust for traveling extended beyond her New England borders and so she spent time traveling to Nepal, Mexico, Canada, Puerto Rico, and various parts of the U.S. before taking up blogging and spawn rearing as her full time gig. A transplant into the DC Metro Area, she has a newfound enthusiasm for gastronomy, and finding the best indulgences in the District. Rebekah's photographs and writing have been published by various media outlets, however her love of adventure would find her constantly on the go exploring new places and cuisine.

24 thoughts on “Beet, Greens & Mushroom Crostata Recipe: Sponsored by Sartori Cheese

    • 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.

  1. 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.

  2. My husband drinks beet juice after workouts. I think that he’d like this dish since it contains beets. Looks great!

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