Savoury Crostata

This Savoury Crostata is everything you want in a quick, delicious bake – crisp, golden pastry filled with wilted spinach, creamy goat’s cheese, juicy cherry tomatoes, and finished with fresh thyme and a generous grating of parmesan. It’s simple, elegant, and packed with flavour in every bite.

Full Recipe: https://everydaygourmet.tv/recipes/savoury-crostata

Ingredients:
100g spinach
Pinch of sea salt flakes
175g plain flour
80ml extra virgin olive oil, plus extra 20ml for frying the spinach
50-60ml water
1 tsp sea salt flakes – here it says 1tsp but in method it says a pinch of salt. I used a large pinch.
8-10 cherry tomatoes, halved
120g goat’s cheese
5-6 thyme, sprigs
30-40g parmesan, grated, to serve

Method:
Preheat the oven to 180°C (fan-forced).

Place spinach, sea salt and olive oil into a small frypan on medium heat and place a lid on top. Let spinach wilt for 2-3 minutes before removing the lid and sauteing for another 2-3 minutes. Set aside.

In a mixing bowl, combine the flour with sea salt. Add the olive oil and water, and mix with the back of a spoon or your hands until the mixture just pulls together into a soft dough.

Roll the pastry out* on baking paper to no more than ½ cm thick. The edges will be very rustic and that’s ok. Crumble the goat’s cheese over the pastry evenly, then add the spinach and cherry tomatoes in between facing up. Carefully fold the edges in towards the middle, leaving a large opening in the middle so most of the tomatoes are exposed.

Bake for 30 – 35 minutes, or until the tomatoes are beginning to colour and the pastry is golden and crisp. Remove from the oven and allow to cool for 5 – 10 minutes on the baking tray before adding the thyme leaves stripped from their sprigs and grating parmesan generously over the top and slicing. Serve at room temperature.

*You can cover your pastry and refrigerate it if you prefer working with a cold dough. This can be easier for beginners but will require slightly longer cooking because it’s fridge-cold.

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Vegetarian: https://www.youtube.com/playlist?list=PL1Cp-Lm2gLTkJKNlIfpaRPbDh3eeZ101P

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lecturer by day, fantastic cook at night. Mel, is there anything you don’t do? There’s probably quite a few things. I love your story and I love your food. You’ve got a huge following on social media because your food is extremely simple and tasty, just like this little number that you’re cooking for me today. It is simple is best. So again, today with this recipe, we’re making a very rustic cruster, but we are doing it a little bit different. So, normally you would use butter in the pastry, but you know, I’m always in a rush when it comes to dinner time, and I never think to pull the butter out of the fridge to get it to room temperature. So, this one actually uses extra virgin olive oil in the pastry. So, you can just put everything in a bowl, mix it, and it’s done. Fantastic. So, to get started, we are going to add some flour to our bowl. So, you’re a lecturer. What do you specialize in? So, I teach across a couple of different subjects, um, including food science. So looking at the practical application of food chemistry um which is basically fancy way to say cooking um and then also some other more public health type of subjects as well. Fantastic. And they really do go in hand in hand. It makes a difference when you actually love cooking. It does teaching. So we’re just adding in some extra virgin olive oil. So is it half the oil to flour? Not exactly half because we’re also adding in a little bit of cold water just to bring it together. Fantastic. This is a great recipe. Olive oil is so good in a pastry. I think it becomes quite flaky and like you say, it’s very good for you. It is. And we’re going to add a little bit of sea salt to this mixture. Y. And so you’re just mixing it with a spoon so it comes together. Just a metal spoon so it comes together. While I’m just finishing up this, I’m going to get you to start cooking some of our spinach. So to the pan, a whole bunch of spinach. We know it cooks down to nothing, so it looks like a lot, but it really won’t be much once it cooks down with a little bit of extra virgin olive oil and a pinch of sea salt. Okay, I’m on to it. Beautiful spinach. Hot pan. That goes. I love to do a similar recipe to this. And I take the opportunity to add all those little sad greens that are in your crisper and you can put it into a kiche or a crsta just like this. Absolutely. anything goes. So once you’ve got your pastry, we’re going to roll it straight out onto some baking paper or if you’ve got a flat tray, you can line it with baking paper. So then you don’t have to go through the hassle of trying to like transfer it once you’ve rolled it out. Any excuse to cut out some steps, unnecessary steps. All right, let’s have a look at this spinach. You happy with that, Mel? Yeah, that looks just about done. Pinch of salt. We’re just cooking it to get some of the water out of it so it doesn’t lead us to have a soggy pastry. No, we don’t want that. Oh, that was easy. Perfect. So, you can see it’s not a perfect shape. It’s very rustic. It doesn’t matter. Once we fold it in together, it’s going to sort itself out. So, I like to put some goats cheese on the bottom. You can use um you know, cottage cheese if that’s what you’ve got or some cream cheese. Goats cheese, spinach, and tomatoes are best friends. So, it is a classic. Classic for a reason. And I’m going to cut these in half. Yes, please. Okay. It’s a really good idea to put the cheese on the bottom. Again, it’s like that little protective blanket before you start adding vegetables that naturally have some moisture in there like the tomatoes and the spinach. Yeah, absolutely. Okay. So, next is the spinach. Yep. Which we can just sort of roughly layer over the top. Okay. And then we’re just going to finish off by placing the tomatoes. I like to put them with the seed side up so that they look really pretty. Naturally looks quite appetizing, doesn’t it? I think so. Look at those colors. Colors of the Italian flag. It is by coincidence, too. There we go. Beautiful. All done. So, now to get it ready, we’re just going to carefully lift the edges and fold them in. If it starts to break apart, don’t worry. We’re just gonna press it all in together. I think that’s your motto. Don’t worry. Yeah, don’t worry. Everything will be okay. And it is. It’s a crusta is a rustic open pie. So, the rougher it is, the prettier, I think. So, all right. So, that’s looking good. I’m just gently pressing the sides to make sure that none of the tomato juices escape when they cook. And we’re just going to pop it into the oven now. Great. Oh, this looks fantastic. It does. It smells so good as well. To finish, we’re just going to put a little bit of fresh thyme over the top and some Parmesan cheese cuz you can never have too much. No way. Lemon thyme would be fantastic, too. So delicious. Yeah, if you can find it, that would be great. And then we’re just going to put a nice generous amount of Parmesan over the whole lot. so that you get a little bit with every bite. And while it’s still warm, it just melts slightly. Very good. All right. So, I’m going to cut a piece so that we can give it a taste. Thank you. You can hear the pastry. It’s really good. That is gorgeous. I love how we can see all of the toppings in there, the cheese, and it looks quite short, the pastry. It is surprisingly short for an olive oil pastry. just falls. Very crumbly. Got some of that tomato with it. Yum. So good. You got the tanginess of the tomatoes and you’ve got that creaminess of the goats cheese. Mel, you’ve added all these tomatoes and savory flavors, but like you said, there’s no reason why you can’t make it into a sweet custard. Absolutely. If you wanted to do something really simple, you could just make the pastry as it is and just spread jam inside it. Done. She’s a clever lady this one. No, thank you so much. Thank you.