1 cup All Purpose Flour
½ cup Whole Wheat Flour
½ cup Ground Pistachio’s
1 1/2 teaspoon Sugar
1/2 teaspoon Salt
1/c cup cold Unsalted Butter (1 Stick) cut into 1/4 inch pieces
2 Large Egg Yolks
1/4 cup Ice Water
1 Tablespoon Balsamic Vinegar
I made my dough in a food processor, but feel free to do it the old fashioned way.
Add your flours, sugar, ground pistachio’s and salt in the food processor and pulse 3 times to mix.
Scatter the butter over the flour mix and pulse 7 or 8 times to cut in the butter.
Add Egg yolks one at a time and pulse 2 -3 times to incorporate.
Fluff mixture with fork and then add your ice water and balsamic vinegar and pulse 5 or 6 times or until the dough begins to form clumps, do not let the dough form a ball on the blade!
It should look like coarse crumbs, dump mix into a large bowl, form into ball, then flatten into a disc, wrap with cling wrap and refrigerate for at least 1/ 2 hour. While your dough is setting prepare the Squash.
Fall Squash Crostata
1 half butternut squash, peeled seeded and sliced
1 Acorn squash, peeled seeded and sliced
1 Large Patty Pan Squash, peeled, seeded and sliced
1 small sweet onion diced
½ cup salted pistachios
1/3 cup golden raisins
1/3 cup dried cranberries
½ cup demara sugar or light brown sugar
1 teaspoon sea salt
1 teaspoons cinnamon (more if you like cinnamon)
1 stick sweet Butter
In a large skillet, melt your butter and add the diced onions, allow to sauté for 2-3 minutes.
Add in all of the prepared squash and allow to sit and caramelize, you will see the butternut squash get some good color from the heat. Add in the remainder of the ingredients and mix together.
Allow this mixture to continue cooking for about 3-5 more minutes.
Remove the squash mixture from the heat, and place on a cookie sheet to cool.
Allow mixture to cool to the touch, before placing on the pie crust.
While the mixture is cooling, take out your prepared crust, to allow to warm up slightly.
Flour your working surface, and roll out your crust to about a 16 inch diameter.
Place the cooled squash mixture in the center of the dough, heaped in the middle, leave about 2-3 inches of dough exposed, without any mixture on it. Begin to make folds with the exposed dough, partially covering the squash mixture. Make 5 or 6 folds, it should look rustic, not perfect!
Brush the dough with a milk wash if you like, and then bake at 350 degrees for 30 minutes or until the dough is fully cooked.
Allow to cool for about 30 minutes and serve warm, or room temperature.
This is such a great way to showcase the wonderful flavors of Autumn, the often overlooked varieties of squash are such a wonderful treat, and truly shine in this wonderful Crostata. I hope you all have a chance to try it, you won’t be disappointed!