I always opt for easy recipes on Thanksgiving. For me, Thanksgiving is not the time to bust out time-consuming fancy pie lattice (although this is coming from a not-so-great baker), so something that has the effect of a pie but with half the work is a winning recipe in my opinion! That’s where the crostata comes in. This time instead of doing a sweet crostata filled with fruit, I’ve made it savory, filled with roasted delicata squash, onions, and ricotta. I love the rustic look of this crostata and its combination of fall colors — it’ll be the perfect centerpiece on your Thanksgiving table!
INGREDIENTS
- 1 1/4 cup flour
- 1 teaspoon salt
- 1 stick butter (cold)
- 1 Delicata squash
- 1/2 red onion
- 16 ounces ricotta
- few sprigs thyme
- sea or kosher salt
- freshly ground black pepper
- extra virgin olive oil
- 1/4 cup cold water
INSTRUCTIONS
- Pulse the flour, salt and butter in a food processor until the butter becomes the size of peas. Drizzle 1/4 cup cold water until the dough just comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 425 degrees. Slice the delicata squash into about 1/4 inch thick rings and scoop out the seeds. Thinly slice the red onions.
- Roll the dough out into a circle (roughly, doesn't have to be perfect) and transfer onto a parchment lined baking sheet. Brush a thin layer of extra virgin olive oil over the top and spread the ricotta over. Sprinkle a couple pinches of salt and pepper over the ricotta. Layer the red onions and then squash over the crostata. Brush more olive oil over the veggies to coat. Sprinkle with a little more salt and pepper and leaves from a couple sprigs of thyme.
- Fold the edges of the crostata over about an inch and brush the edges with olive oil. Bake for about 30-40 minutes until the pastry is golden brown and the veggies are roasted.
(Photography by HonestlyYUM)
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