Apple Onion Prosciutto Crostata
Apple Onion Prosciutto Crostata is a savory rustic tart with a hint of salty sweetness.
Prosciutto was on sale and I simply couldn’t resist buying a pound. In fact, it’s been so long since my last purchase I had almost forgotten it’s nutty, delicate flavor. After enjoying a fresh mozzarella and Prosciutto sammie, I went to browsing Prosciutto recipes.
This Apple, Onion, and Prosciutto di Parma Tart recipe by Chef Jenn Louis of the Lincoln Restaurant had me salivating. It reminded me of this sweet Apple Cranberry Crostata in which I make quite often. With cookery enthusiasm and most of the tart ingredients on hand, the Apple Onion Prosciutto Crostata happened.
3 tablespoons butter
2 Gala apples, peeled, cored and sliced
1 yellow onion, sliced thin
½ teaspoon fresh rosemary leaves
6 ozs. thin sliced prosciutto, cut into thin strips
3 tablespoons dry white wine
1/3 cup ricotta cheese
3 ozs. Feta cheese
1 egg yolk
2 tablespoons milk
Reduce heat to medium; add prosciutto. Cook, stirring frequently for about 3 minutes, until onions are golden and apples are just tender, not breaking.
Add the white wine and stir to de-glaze the pan.
Remove from heat and let cool completely.
Lay the pie crust on a baking sheet lined with parchment paper.
Spread ricotta cheese over dough leaving a 2-inch border.
Top with apple onion mixture. Sprinkle the Feta cheese over the top.
Fold up the sides of the pie crust to enclose filling on the edges and make a rim.
In a small bowl combine egg yolk and milk; brush on the rim of the crust.
Chill the Crostata 15 minutes.
Heat oven to 400°
Bake 10 minutes then turn the pan and bake 5 to 10 minutes more, until crust is golden brown.
Allow to cool on sheet pan.
Can be served warm or at room temperature. Refrigerate any leftovers.
More savory than sweet, this Crostata is over the top delicious. Ricotta cheese provides a creamy base for the apple mixture. The apples were mildly sweet, contrasted just nicely by the sharp, salty flavor of Feta cheese. The original recipe called for Gorgonzola rather than Feta, which I plan on trying next round. Fresh rosemary with caramelized onion and prosciutto add another layer of earthy, fragrant flavor.
Serve as a meal for two, an appetizer, or a brunch menu entree. It’s a great late night snack too!
Are You Hungry? ♥
Prosciutto was on sale and I simply couldn’t resist buying a pound. In fact, it’s been so long since my last purchase I had almost forgotten it’s nutty, delicate flavor. After enjoying a fresh mozzarella and Prosciutto sammie, I went to browsing Prosciutto recipes.
This Apple, Onion, and Prosciutto di Parma Tart recipe by Chef Jenn Louis of the Lincoln Restaurant had me salivating. It reminded me of this sweet Apple Cranberry Crostata in which I make quite often. With cookery enthusiasm and most of the tart ingredients on hand, the Apple Onion Prosciutto Crostata happened.
Apples, onions, and prosciutto in wine, prepared and cooling.
Apple Onion Prosciutto Crostata ingredients topped with Feta and ready for folding.
Apple Onion Prosciutto Crostata Recipe
Ingredients:
1 pie crust (homemade or store bought)3 tablespoons butter
2 Gala apples, peeled, cored and sliced
1 yellow onion, sliced thin
½ teaspoon fresh rosemary leaves
6 ozs. thin sliced prosciutto, cut into thin strips
3 tablespoons dry white wine
1/3 cup ricotta cheese
3 ozs. Feta cheese
1 egg yolk
2 tablespoons milk
Method:
In a large skillet, heat the butter over high heat. Add the apples, onion, and rosemary. Cook, stirring frequently, until apples and onion just begin to brown.Reduce heat to medium; add prosciutto. Cook, stirring frequently for about 3 minutes, until onions are golden and apples are just tender, not breaking.
Add the white wine and stir to de-glaze the pan.
Remove from heat and let cool completely.
Lay the pie crust on a baking sheet lined with parchment paper.
Spread ricotta cheese over dough leaving a 2-inch border.
Top with apple onion mixture. Sprinkle the Feta cheese over the top.
Fold up the sides of the pie crust to enclose filling on the edges and make a rim.
In a small bowl combine egg yolk and milk; brush on the rim of the crust.
Chill the Crostata 15 minutes.
Heat oven to 400°
Bake 10 minutes then turn the pan and bake 5 to 10 minutes more, until crust is golden brown.
Allow to cool on sheet pan.
Can be served warm or at room temperature. Refrigerate any leftovers.
More savory than sweet, this Crostata is over the top delicious. Ricotta cheese provides a creamy base for the apple mixture. The apples were mildly sweet, contrasted just nicely by the sharp, salty flavor of Feta cheese. The original recipe called for Gorgonzola rather than Feta, which I plan on trying next round. Fresh rosemary with caramelized onion and prosciutto add another layer of earthy, fragrant flavor.
Rustic earthy levels of flavor wrapped in a pie crust, ready to bake
Are You Hungry? ♥
Comments