Blog
Zucchini and Corn Crostada

Zucchini and Corn Crostada

Zucchini and Corn Crostada
Zucchini and Corn Crostada
Zucchini and Corn Crostada
Print
Recipe By:
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
  1. In work bowl of food processor, combine flour, cornmeal and salt. Pulse to combine.
  2. Add butter and pulse until combined and resembles coarse crumbs.
  3. Add egg and 2 T. water and process until dough forms a ball.
  4. Form into a disk, wrap in plastic and refrigerate for 30 minutes. Let stand 10 minutes before using.
  5. FILLIING: In large bowl, combine cheeses, zest and ¼ t. salt. Stir in egg just to combine.
  6. In ovenproof 10” skillet, melt butter. Add onion and cook until golden brown.
  7. Add zucchini and cook another 8 minutes or until tender.
  8. Add corn, ¼ t. salt, pepper and lemon juice. Stir to combine.
  9. Transfer to a large bowl and let cool.
  10. Wipe pan and set aside to cool.
  11. Spray pan with baking spray with flour.
  12. Preheat oven 375.
  13. On lightly floured surface, roll out dough into 14” round.
  14. Place in the pan and let edges fold over sides of pan.
  15. Gently press dough in bottom and up sides of pan.
  16. Spread cheese mixture over bottom of dough and top with corn mixture.
  17. Folding excess dough, cover about 1 ½” of filling, pleating the dough as necessary.
  18. In small bowl, whisk egg and 2 t. water. Lightly brush edges of dough with mixture.
  19. Sprinkle edges of dough with remaining salt.
  20. Bake 35-40 minutes or until crust is golden brown. Let cool 15 minutes before serving.
 

Print Friendly, PDF & Email

Related Posts

Back To Top