This crostata’s rustic buttery crust is infused with the earthy richness of floor walnuts, completely complementing the filling of salty pancetta, luscious Bosc pears, and creamy blue cheese—a mixture that’s pure magic. As soon as baked to superb golden perfection, it’s topped with peppery arugula, crunchy walnuts, and a drizzle of tangy balsamic glaze, including the proper of completion.
Pear-Walnut Crostata
Makes 1 (10-inch) tart
Dough:
- 1½ cups (188 grams) all-purpose flour, plus extra for dusting
- ½ cup (48 grams) finely floor walnuts
- ¾ teaspoon (2.25 grams) kosher salt
- ½ cup (113 grams) chilly unsalted butter, minimize into ½-inch cubes
- ¼ cup (60 grams) ice water
Filling:
- 2 ounces (57 grams) cubed pancetta
- 1 small yellow onion (175 grams), sliced ⅛ inch thick
- ¼ teaspoon kosher salt
- ⅛ teaspoon finely floor black pepper
- 2 medium recent Bosc pears (350 grams), halved, cored, and sliced ⅛ inch thick
- 1½ cups (360 grams) plus 1 tablespoon (15 grams) water, divided
- 2 tablespoons (30 grams) recent lemon juice
- 1 giant egg (50 grams), room temperature
- 4 ounces (113 grams) mushy blue cheese*
- Recent arugula, toasted walnuts, and balsamic glaze, to serve
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For dough: Within the work bowl of a meals processor, pulse flour, floor walnuts, and salt till mixed. Add chilly butter, and pulse till combination is crumbly and butter items are pea-size. With processor working, add ¼ cup (60 grams) ice water in a gradual, regular stream simply till dough comes collectively.
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End up dough, and press right into a flat disk. Wrap tightly in plastic wrap, and refrigerate for at the very least 1 hour or as much as 2 days.
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For filling: In a small nonstick saucepan, prepare dinner pancetta over low warmth, stirring often, till golden brown and crispy, 7 to 10 minutes. Take away utilizing a slotted spoon, and let drain on a paper towel-lined plate, reserving drippings in pan.
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Warmth drippings over medium warmth, and add onion. Sprinkle with salt and pepper, and prepare dinner, stirring often, till onions are translucent, 6 to eight minutes. Take away from warmth, and let cool utterly.
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In a medium bowl, mix pear slices, 1½ cups (360 grams) water, and lemon juice. Let stand for five minutes. Take away pear slices, discarding lemon water, and pat dry with a clear towel.
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Place oven rack in backside third of oven. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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On a frivolously floured floor, roll dough right into a 14-inch circle (about ¼ inch thick). Switch to ready pan. Organize onion on dough as desired, leaving a 4-inch border round edges. Prime onion with pancetta and pears as desired. Fold extra dough over filling, pleating as wanted.
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In one other small bowl, whisk collectively egg and remaining 1 tablespoon (15 grams) water. Utilizing a pastry brush, frivolously brush egg wash onto crust.
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Bake till crust is golden brown, 30 to 40 minutes. Instantly high with cheese. Let cool on pan for 10 minutes. Switch to a serving platter; high with with arugula, toasted walnuts, and balsamic glaze. Serve heat.
