This savory crostata is the perfect vegetarian appetizer for spring and summer dinners! A crostata is the Italian version of a galette, or a free-form pie. It’s a great option when you want to impress your friends with a pastry, but it’s actually so easy to make. The flaky puff pastry gets crispy and golden brown, and it’s topped with a delicate mix of ricotta, caramelized onions, and lemony arugula salad. Feel free to add or substitute your favorite seasonal ingredients. A crostata is a great way to play around with different flavors!
Homemade crostata dough, which is essentially just pie dough, takes a little bit of practice to perfect, but it’s still easy enough for beginner bakers. If you want to keep it extra simple, store-bought puff pastry works just as well. The most important thing to keep in mind is that the dough has to stay cold while you work with it. That’s how you end up with all of the delicious flaky layers!
- 2 tablespoons extra-virgin olive oil
- 2 large onions peeled, halved and thinly sliced
- Kosher salt and freshly ground black pepper
- 2 teaspoons balsamic vinegar
- 1 tablespoon fresh oregano leaves chopped
- 1/2 cup whole-milk ricotta
- 1 sheet frozen puff pastry thawed, trimmed to fit a 10-inch pan
- 1/4 cup baby arugula
- 1/2 teaspoon lemon juice
- 5 cherry tomatoes halved
- Preheat the oven to 375 degrees F.
- Heat an oven-proof 10-inch nonstick skillet over medium-high heat. Add the olive oil and onions and reduce the heat to medium. Cook, stirring often, until the onions are a dark golden-brown, about 15 minutes. Season with 1/2 teaspoon kosher salt. Stir in the balsamic and sprinkle the oregano over the top. Turn off the heat and spread the onions evenly over the bottom of the pan, using a rubber spatula.
- Place the ricotta in a small bowl. Season with 1/8 teaspoon each kosher salt and black pepper. Dollop the ricotta over the onions in 8 to 10 places. Using a fork, prick the puff pasty a few times evenly. Place the puff pastry over the top of the filling, pressing down gently to make sure the dough is touching the ricotta and onions.
- Bake until the pastry is puffed and golden brown, 35 to 40 minutes. Remove from the oven and cover with a plate slightly larger than the skillet. Invert the crostata onto the plate, replacing any onions that may have stuck to the pan. Set aside to cool slightly.
- Meanwhile, in a small bowl, dress the arugula with the lemon juice. Sprinkle the arugula over the cooled crostata and nestle the tomatoes into the onions. Slice into wedges or squares and serve.