This savory-sweet crostata is loosely inspired by an onion tart I used to buy nearly every weekend at the Orange Grove Farmers Market in Sydney, Australia. It’s a delicious gluten-free dish that will please everyone at your table!
• gluten-free dough (See options below.)
• ¼ cup olive oil
• 5 cups red onions, thinly sliced
• 1 clove garlic, minced
• 2 pinches sea salt
• 1 tablespoon fresh rosemary, finely chopped + 1 sprig of fresh rosemary
• 1 teaspoon fresh thyme leaves, finely chopped
• 1 cup toasted pine nuts, ground
• ¾ cup goat cheese, softened
• ¼ cup Well Dressed Foods Rosemary-Riesling Jam
• 1 tablespoon dry Riesling wine
• ¾ teaspoon freshly ground black pepper
• 4 Kalamata olives, pitted and halved lengthwise (optional)
• 1 egg
Prepare the gluten-free dough in one of three ways:
1 – Buy a ready-made frozen gluten-free pie crust such as the one from Grainless Baker. (Allow it to thaw in the refrigerator so that it can be shaped into a crostata.)
2 – Buy a gluten-free pie crust mix such as the one from Gluten-Free Pantry, and prepare it according to the directions on the box.
3 – Follow your favorite recipe for gluten-free pie dough or pate brisee. If you don’t have one, try the recipe for Dream Pastry from Bette Hagman’s book The Gluten-Free Gourmet Makes Dessert. (Simply omit the sugar if you use this recipe.)
Refrigerate the dough while preparing the other ingredients.
Caramelize the onions:
Heat ¼ cup of olive oil in a large cast iron or non-stick skillet over medium heat. Then add 5 cups of thinly sliced red onions as well as 1 clove of minced garlic and a pinch of sea salt. Decrease the heat to low.
Stir the onions occasionally as they turn golden brown. If necessary, add a small amount of water to prevent them from burning. After 15-20 minutes, stir in 1 tablespoon of finely chopped fresh rosemary leaves and 1 teaspoon of chopped fresh thyme leaves. Remove the onions from the heat 5-10 minutes later once they have caramelized.
Note: The onions in this recipe could be replaced with grated beets. Simply make sure to drain the beets thoroughly before assembling the crostata.
Prepare the savory frangipane base:
While preparing the frangipane, position a rack in the lower third of the oven and preheat the oven to 425° F.
Use a hand mixer or a wooden spoon to combine the following ingredients thoroughly in a medium mixing bowl: 1 cup of ground toasted pine nuts, ¾ cup of softened goat cheese, ¼ cup of Well Dressed Foods Rosemary-Riesling Jam, 1 tablespoon of dry Riesling wine, ¾ teaspoon of freshly ground black pepper, and a pinch of sea salt.
Note: Toasted pine nuts can be purchased already ground, or whole pine nuts can be pulsed little by little in a coffee grinder or food processor until they are completely ground into a fine powder.
Assemble the crostata:
Line a cookie sheet with parchment paper.
Remove the dough from the refrigerator and place it between two sheets of lightly floured plastic wrap. Use a rolling pin to shape it into a 12-inch circle. Then place it on the cookie sheet lined with parchment paper.
Spread the frangipane mixture evenly onto the dough in a circle about ten inches in diameter and top with the caramelized onions. Be sure to leave an empty two-inch border around the edge of the circle.
Pleat the dough while folding the edges up over the filling. Use a pastry brush to remove any excess flour on the dough.
If desired, top the caramelized onions with 4 pitted Kalamata olives that have been halved lengthwise.
Allow the crostata to rest in the refrigerator for 15 minutes.
Prepare an egg wash by cracking one egg into a small bowl and whisking it until well blended. Then use a pastry brush to coat the top pleats lightly with egg wash.
Bake and serve:
Bake in the lower third of the oven at 425° F for 15-20 minutes or until the pastry begins to color. Then reduce the temperature to 375° F and bake for another 15-20 minutes or until the crust is golden.
Decorate with a sprig of fresh rosemary, and let the crostata rest for at least 15 minutes before slicing it into 6-8 wedges.
Serve with a simple leaf salad or some grilled asparagus. This crostata would be delicious with a bowl of soup in winter.
Makes 6-8 Servings.
Submitted by: Julia E. / Boston, MA