We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Caramelized Onion & Heirloom Tomato Crostata
with Feta Cheese & Arugula
-
Servings2
-
NutritionEst. 700 calories
It’s pie time! Recipes for crostata (an Italian, open-faced pie or tart) date at least as far back as the 15th Century. These delicious pies were traditionally made with a mix of sweet and savory ingredients and included fresh, seasonal produce. We’re keeping true to these early versions and making ours with briny olives and feta, peppery arugula, heirloom tomatoes and the rich sweetness of caramelized onions.
Get Cooking
fresh
ingredients
Title
-
6 Kalamata Olives
-
6 oz Heirloom Cherry Tomatoes
-
2 cloves Garlic
-
1 Vidalia Onion
-
½ cup All-Purpose Flour
-
½ cup Whole Wheat Flour
-
2 oz Arugula
-
⅓ cup Crumbled Feta Cheese
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop the olives. Cut the tomatoes in half lengthwise. Peel and thinly slice the garlic and onion.
2
Caramelize the onion:
In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion. Cook, stirring occasionally, 6 to 8 minutes, or until completely softened. Reduce the heat to low and cook, stirring occasionally, 8 to 10 minutes longer, or until thoroughly caramelized and golden brown.
3
Make the dough:
While the onion caramelizes, dust a large sheet pan with a pinch of the all-purpose flour. In a medium bowl, combine the whole wheat and remaining all-purpose flours with a pinch of salt. Stir in 4 tablespoons of olive oil and ¼ cup of cold water until a dough forms, being careful not to over-mix. Transfer the dough to the prepared sheet pan. Using a rolling pin or wine bottle, roll the dough into a ¼-inch-thick round.
4
Assemble the crostata:
In a medium bowl, combine the arugula, tomatoes, olives, and garlic. Drizzle with olive oil, season with salt and pepper and gently toss to coat. Place the caramelized onions in the center of the dough and spread them towards the edges, stopping about a ½-inch from the outside edge (there should be an onion-less border all the way around). Place the arugula-tomato mixture on top of the onions and evenly sprinkle with the feta cheese. Gently fold the outer edge of the dough over the toppings to create an open-faced pie.
5
Bake the crostata:
Bake the crostata 12 to 15 minutes, or until the dough is browned and cooked through. Cut the baked crostata into wedges to serve. Enjoy!Bake the crostata in the oven 12 to 15 minutes, or until the dough is cooked through. Cut it into wedges to serve. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop the olives. Cut the tomatoes in half lengthwise. Peel and thinly slice the garlic and onion.
2
Caramelize the onion:
In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion. Cook, stirring occasionally, 6 to 8 minutes, or until completely softened. Reduce the heat to low and cook, stirring occasionally, 8 to 10 minutes longer, or until thoroughly caramelized and golden brown.
3
Make the dough:
While the onion caramelizes, dust a large sheet pan with a pinch of the all-purpose flour. In a medium bowl, combine the whole wheat and remaining all-purpose flours with a pinch of salt. Stir in 4 tablespoons of olive oil and ¼ cup of cold water until a dough forms, being careful not to over-mix. Transfer the dough to the prepared sheet pan. Using a rolling pin or wine bottle, roll the dough into a ¼-inch-thick round.
4
Assemble the crostata:
In a medium bowl, combine the arugula, tomatoes, olives, and garlic. Drizzle with olive oil, season with salt and pepper and gently toss to coat. Place the caramelized onions in the center of the dough and spread them towards the edges, stopping about a ½-inch from the outside edge (there should be an onion-less border all the way around). Place the arugula-tomato mixture on top of the onions and evenly sprinkle with the feta cheese. Gently fold the outer edge of the dough over the toppings to create an open-faced pie.
5
Bake the crostata:
Bake the crostata 12 to 15 minutes, or until the dough is browned and cooked through. Cut the baked crostata into wedges to serve. Enjoy!Bake the crostata in the oven 12 to 15 minutes, or until the dough is cooked through. Cut it into wedges to serve. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered