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
Amazingly versatile with a unique and distinctive flavor, our delicious blend of Macintosh apples and crisp Riesling wine from the Finger Lakes is accented with fresh, savory rosemary.
This Jam makes an extraordinary glaze for roast pork and is especially delicious with Hudson Valley foie gras, one of our favorite foods!