According to my good friend Yvonne, a glass of wine, and a small
salad, that is all you need to compliment
this satisfying appetizer.
In fact, she says, " that could be my whole meal."
Before going in the oven( as this picture shows) it is easier to see
all the layering of the crostata.
This is one of my favorite appetizers to serve,
because it can be prepared ahead, the cut slices
are so beautiful to serve, everyone seems to love it, so there
is no need to have any other appetizer when serving this!
are so beautiful to serve, everyone seems to love it, so there
is no need to have any other appetizer when serving this!
The combination of the flavors, covers all the bases,
from a sweetness to a saltiness, to the
rich buttery crust! YUM!
As Always,
ENJOY!
1 recipe all purpose pie crust made without the sugar, or at least with reduced sugar
2 med. red onions or 1 large red onion thinly sliced
2 Tbs. butter or olive oil
1 tsp. kosher salt
3 D' Anjou pears
1 1/2 -2 cups gorgonzola cheese(crumbled)
1/2 cup chopped walnuts
2 Tbsp. butter
Roll out the pie crust pastry to a 14 inch circle or an 11x16 rectangle and place on a parchment lined pan.
Saute the onions in butter or oil with salt for at least 10 minutes on low heat until soft and just beginning to caramelize. Cool to room temperature.
Cut the pears in half, core, and cut vertically into 1/8 inch slices.
Spread the onions on the pastry evenly, leaving a 1 inch border all around the pastry. Top the onions with the pear slices, just barely overlapping the pieces, with the skin side up. Sprinkle on crumbled cheese, then nuts, and dot with bits of butter.
Fold up the border over the filling so there is a band of crust around the outer edge. Bake in a preheated oven at 425 degrees, on the middle shelf for 20-25 minutes until golden brown.
Remove from the oven and cool before serving. It can be served warm, but not hot.
1 recipe all purpose pie crust made without the sugar, or at least with reduced sugar
2 med. red onions or 1 large red onion thinly sliced
2 Tbs. butter or olive oil
1 tsp. kosher salt
3 D' Anjou pears
1 1/2 -2 cups gorgonzola cheese(crumbled)
1/2 cup chopped walnuts
2 Tbsp. butter
Roll out the pie crust pastry to a 14 inch circle or an 11x16 rectangle and place on a parchment lined pan.
Saute the onions in butter or oil with salt for at least 10 minutes on low heat until soft and just beginning to caramelize. Cool to room temperature.
Cut the pears in half, core, and cut vertically into 1/8 inch slices.
Spread the onions on the pastry evenly, leaving a 1 inch border all around the pastry. Top the onions with the pear slices, just barely overlapping the pieces, with the skin side up. Sprinkle on crumbled cheese, then nuts, and dot with bits of butter.
Fold up the border over the filling so there is a band of crust around the outer edge. Bake in a preheated oven at 425 degrees, on the middle shelf for 20-25 minutes until golden brown.
Remove from the oven and cool before serving. It can be served warm, but not hot.
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