Fall Crostata

by Katherine Perry


  • 1 1/4 cups all purpose flour
  • 1 stick cold butter, cut into 1/4 inch pieces
  • 1/4 cup mascarpone cheese
  • 1 tablespoon lemon juice
  • Zest of one lemon
  • 1 tablespoon fresh, finely ground pepper
  • 1/2 teaspoon Kosher salt
  • 3 tablespoons ice water
  • 1 1/2 teaspoons Martha's Vineyard Sea Salt, to taste
  • 1 egg, lightly beaten
  • 3 cups squash, a mix of Acorn and Butternut, unpeeled and cut into 1/2-inch pieces
  • 1 1/2 cups red grapes
  • 1 tablespoon fresh thyme, chopped
  • 1/2 cup blue cheese, crumbled
  • 1 1/2 teaspoons olive oil
Fall Crostata

Amelia Krales

Combine flour, kosher salt and pepper in a food processor and pulse to combine. In a bowl, mix the lemon juice, mascarpone and lemon zest until smooth. Add butter to flour mixture and pulse a few times to create a very coarse crumbly texture. Add mascarpone mixture and pulse a few more times, then add ice water a tablespoon at a time until mixture is moist and crumbly but does not form a mass. Empty dough onto a sheet of plastic wrap, press into a disk and wrap tightly. Chill dough in refrigerator for at least 20 minutes.
Heat oven to 425˚. Toss squash with olive oil and roast, stirring once, until crisp and golden, about 20 minutes. Let cool, reduce oven heat to 400˚. In the meantime, on a lightly floured surface roll the dough out into a 12-inch disk and transfer to an ungreased baking sheet. In a large bowl, gently combine squash, thyme, grapes and blue cheese. Pour mixture onto dough, leaving a 1 ½-inch border. Fold dough edge over, pinching overlapping pieces together. Brush crust with egg and sprinkle with sea salt. Bake for 30-40 minutes, or until golden brown. Let the crostata sit for at least 5 minutes before slicing and serving.

Yield: 4 to 6 servings