Savoury Butternut Squash, Leek, and Goat Cheese Crostata

This savoury crostata is a wonderful autumn dish. A flaky, buttery crust topped with sweet butternut squash, leeks and goat cheese.

Course Main Course

Cuisine Italian

Keyword savoury crostata with butternut squash, leeek and goat cheese, savoury pie

Prep Time 1

Cook Time 40

Resting time 30

Total Time 2 10

Servings servings

Calories 307kcal

In the bowl of your food processor add the flour and salt and combine.
Add the cubes of butter and pulse until the mixture resembles a coarse meal.
With the food processor on at slow speed add 2 tablespoons of water. Process until a dough is formed and wraps itself around the blade.
If the mixture does not come together to form a dough, add extra water 1 tsp a at a time until a dough is formed. Do not add too much water, you don't want the dough to become wet and sticky.
Transfer the dough onto a sheet of plastic wrap, shape into a disc, cover and place in the refrigerator for 30 minutes.

Meanwhile, prepare the filling. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Toss cubed butternut squash with olive oil, thyme and salt until all pieces are coated in oil. Place on the prepared baking sheet and bake for 30-35 minutes until tender.
In a large skillet brown the pancetta until crisp, about 5 minutes. Transfer with a slotted spoon to a bowl.
In the remaining fat, sauté the leek for 5-6 minutes. If the pan becomes dry add a little more olive oil. Season with salt and pepper. Transfer to the bowl with the pancetta.
When the butternut squash is ready, add to the bowl with the leeks. Stir all ingredients together.

Line a baking sheet with parchment paper to bake the crostata. Remove the dough from the refrigerator. Lightly flour your work surface as well as a rolling pin. Roll out the dough to a 1/8 inch thickness. Wrap the dough around the rolling pin and transfer to the prepared baking sheet by unrolling the dough onto the parchment paper.
Place the crostata filling in the center of the dough, leaving a 2 inch border. Dot the filling with small pieces of goat cheese.
Fold the edges of the dough toward the center of the crostata, leaving the center exposed.
Brush the dough with the egg. Bake at 400 degrees F for 15 minutes, then lower to 350 degrees F and continue baking for 20-25 minutes until the crust is golden. Serve hot.

If the dough is crumbly and difficult to roll, place it back in the refrigerator for 15 minutes longer.
The dough may be prepared a day in advance and kept refrigerated. Let it sit on your counter for a few minutes to soften before rolling.
If you're not up to the task of cutting your own butternut squash, prepackaged cubed butternut squash is available in the produce section of most grocery stores.
If you can not find pancetta, replace it with bacon.
Feta cheese may be substituted for the goat cheese.
Keep leftovers refrigerated for up to 3 days. Reheat in the oven until warmed through.

Please note that the nutritional information provided is approximate and may vary according to ingredients used and exact portion size.