MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Zucchini and Corn Crostada
| Zucchini and Corn Crostada | Print |
Recipe By: Alice Morrow
Zucchini and Corn Crostada
Ingredients
- CROSTADA
- FILLING:
- 1 c. whole milk ricotta cheese
- ½ c. whipped cream cheese
- ¼ c. grated Romano cheese
- 1 T. lemon zest
- ¾ t.Kosher salt
- 1 large egg, lightly beaten
- 1 t. butter
- 1 c. thinly sliced Vidalia onion
- 2 c. quartered and sliced zucchini
- 2 c. fresh corn kernels
- Black pepper
- 1 T. fresh lemon juice
- 1 large egg
- 2 t. water
- Baking Spray with Flour
- CORNMEAL CRUST PIE DOUGH:
- 1 ½ c. flour
- ½ c. fine yellow cornmeal
- 1 t. kosher salt
- ¾ c. cold unsalted butter, cubed
- 1 large egg, lightly beaten
- 2 T. water
Instructions
- In work bowl of food processor, combine flour, cornmeal and salt. Pulse to combine.
- Add butter and pulse until combined and resembles coarse crumbs.
- Add egg and 2 T. water and process until dough forms a ball.
- Form into a disk, wrap in plastic and refrigerate for 30 minutes. Let stand 10 minutes before using.
- FILLIING: In large bowl, combine cheeses, zest and ¼ t. salt. Stir in egg just to combine.
- In ovenproof 10” skillet, melt butter. Add onion and cook until golden brown.
- Add zucchini and cook another 8 minutes or until tender.
- Add corn, ¼ t. salt, pepper and lemon juice. Stir to combine.
- Transfer to a large bowl and let cool.
- Wipe pan and set aside to cool.
- Spray pan with baking spray with flour.
- Preheat oven 375.
- On lightly floured surface, roll out dough into 14” round.
- Place in the pan and let edges fold over sides of pan.
- Gently press dough in bottom and up sides of pan.
- Spread cheese mixture over bottom of dough and top with corn mixture.
- Folding excess dough, cover about 1 ½” of filling, pleating the dough as necessary.
- In small bowl, whisk egg and 2 t. water. Lightly brush edges of dough with mixture.
- Sprinkle edges of dough with remaining salt.
- Bake 35-40 minutes or until crust is golden brown. Let cool 15 minutes before serving.
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