Gruyere Mushroom Crostata

Gruyere Mushroom Crostata with Almond Apple Salad

for

with Almond Apple Salad

Prep Time: 55 mins Calories: (per serving)730

Carbs: 59g Fat: 43g Protein: 19g Sodium: 690mg

Vegetarian

Contains Gluten

Contains Dairy

Contains Eggs

Contains Tree Nuts

Customer Favorite!
4.5 of 5 stars

In this recipe, you will sauté local mushrooms, leeks, rosemary, and garlic - creating a rich, savory filling. You will then use an already prepared pie crust and transform it into a rustic savory tart, topped with melted Roth's Grand Cru Gruyere cheese. Finally, you will serve the mushroom crostata with a side salad consisting of Bibb lettuce, apples, and toasted sliced almonds with a simple vinaigrette dressing.

Enjoy, Dane County-ans!

Read through the entire recipe prior to cooking.

USDA recommends cooking eggs* to an internal temperature of 145°F.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

*NOTE: Consuming raw or undercooked eggs may increase your risk of foodborne illness.

Prep Ingredients

Photo based on 2-serving recipe

Prep Ingredients

Adjust oven rack to middle position and preheat to 425 degrees

Clean, dry, and slice mushrooms (unless already sliced)

Wash and dry remaining produce

Cut and discard dark green part of leek, then halve and thinly slice stalk

Mince garlic

Remove then mince rosemary needles

Sprinkle ~½ flour on cutting board or counter, then remove

both

pie crust

from box

and unroll onto floured surface

Cook Filling

Photo based on 2-serving recipe

Cook Filling

Heat

tablepoon

olive oil in

large

skillet over medium-high heat until shimmering

Add mushrooms, leeks, and

dash of

½ teaspoon

salt

Cook, stirring occasionally, for 10 minutes

Stir in garlic and rosemary and cook until fragrant, 30 seconds

Bake Crostata

Photo based on 2-serving recipe

Bake Crostata

While vegetables cook, grate Gruyere cheese

Lightly beat egg in small bowl

Transfer pie crust

to baking sheet lined with parchment paper. If you do not have parchment paper, coat baking pan with oil and remaining flour

Add vegetable mix

evenly

to center of pie crust

, leaving a 2 inch border

Sprinkle cheese on top of vegetables

Fold border over filling, pinching every 1-2 inches in a pleated fashion

Brush exposed dough with beaten egg

Bake until crust

are

golden brown, 15-18 minutes, rotating sheet halfway through

Make Salad

Photo based on 2-serving recipe

Make Salad

While crostata

bake, wipe skillet clean and toast almonds over medium heat, shaking pan occasionally, until golden and fragrant, 3 minutes

Whisk vinegar and

tablespoon

olive oil in large bowl

Break off bite-size pieces of lettuce and add to bowl

Tip:To be eco-conscious, we do not wrap the lettuce. You may have to peel and discard (or compost!) the other layer of lettuce, if wilted.

De-core apple

and slice thin, then add to bowl

Add toasted almonds

Toss until coated

Season with salt and pepper, to taste

Cut Crostata

Photo based on 2-serving recipe

Cut Crostata

When crostata

are

finished, cut into fourths

Plate

Plate 2 slices of mushroom-Gruyere crostata

Serve with side apple-salad

Enjoy!

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info@IsthmusEats.com

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