Rustic Savoury Crostata: A Daring Baker's November

As always a winner from the Daring Bakers. I tweaked the recipe for the crust quite a bit to avoid eggs!! As for the filling - well it just had to be savoury:) This Crostata came out lip-smacking yummy!! The use of multiple flours in the crust gave a really nutty flavour and the filling was delicious. Don't be scared off by the darker crust - the colour comes from the Ragi or Finger Millet flour!! All I can say is that this recipe is a keeper and I am delighted that I decided to fiddle with it to suit our tastes!!

Ingredients for Crust:
1/2 cup barley flour
1/2 cup ragi flour (finger millet flour)
1/2 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
4 tbsp butter
2 tbsp olive oil
Water, as needed
1 tsp Italian herbs
2 tbsp Parmesan cheese, grated

Ingredients for Filling:
2 tomatoes, sliced lengthwise
1 green pepper, sliced lengthwise
1 summer squash, sliced
3-4 cloves garlic, smashed
1 jalapeno pepper, sliced
1 tbsp olive oil
1/4 cup cheese, grated
1/2 cup soy chunks, grilled
2 tbsp Parmesan cheese grated

Method:

1. Sieve together all the flours, salt, pepper, and baking powder.
2. Add the butter, rub into the flour mix. 
3. Throw in the herbs and cheese. Blend in the oil.
4. Using just one table spoon of water at a time, make a stiff but smooth dough.
5. Place the dough in a greased piece of wax paper, wrap completely, and refrigerate for at least two hours.
6. To make the filling, heat the oil in a pan. Add the garlic and jalapeno. 
7. Stir and cook for a couple of minutes.
8. Add the peppers and the tomatoes. 
9. The add the summer squash. Then add the soy chunks.
10. Stir and cook for about 7-8 minutes. Then throw in the cheese and turn off the heat. 
11. Allow the filling to cool.
12. Roll out the pastry. Line the baking tin with parchment paper.
13. Place the rolled out pastry on the tin. Shape as desired for a crostata case.
14. Add the filling, dust with the extra Parmesan cheese.
15. Bake in a pre-heated oven at 375F for about 30 minutes.
16. Turn off the heat, let the crostata sit in the oven for another 10minutes.
17. Remove carefully, slice, and serve warm.

Post Script: The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Click here for details of the Complete Daring Bakers November 2010 Challenge.

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