Fresh Vegetable Crostata & Turnovers

Meet my 2 latest obsessions : Vegetable Crostata and Vegetable Turnovers

Vegetable Crostata Recipe

Vegetable Crostata and Summer Vegetable Tart are basically the same thing – in different forms.

So yeah… posting Vegetable Crostata as a separate post may be construed as “cheating” on my part!

But guys. You know what? These are so pretty that I did not want to take the attention away from them by posting Vegetable Crostata and Vegetable Tart in one post! Fair enough?

Vegetable Crostata Recipe

Freshly boiled corn kernals, juicy tomatoes, pungent (yet I-love-them) red onions and of course my favorite garlic … all dumped onto a homemade pie crust.

Believe me, it took a lot of will power to contain myself long enough to click a few shots as soon as  these babies came out of the oven!

A crostata is an Italian baked tart and a form of pie. If you’ve got pie crust on hand, making a sweet or savory crostata is a breeze!

Vegetable Crostata Recipe

VEGETABLE CROSTATA & VEGETABLE TURNOVERS Recipe

Start of with the pie crust. If you’re buying from the store, you’ll already be getting them as sheets. Just thaw them in the refregerator for 30 minutes before using.
Vegetable Crostata

Roll into a round disk shape. It does not have to be perfect. If you find that the ends are breaking up, that’s okay too.
Vegetable Crostata Recipe

Fold about 1/4th of an inch of dough on all sides forming a round shaped pie
Vegetable Crostata Recipe

With the help of fork, press the edges to seal the dough and prick in a few places.
Vegetable Crostata Recipe

Dump the Vegetable salad mixture onto the center. I used the leftover salad from my vegetable tart. You could use your own favorite mix. Grate some cheese on top if required.
Vegetable Crostata Recipe

For the turnovers, similarly roll out a round disk. Dump the veggies onto one side of the circle. Fold the other half over the veggies and fold the edges in. Seal the edges with fork.
Vegetable Crostata Recipe

Place on a greased baking dish
Vegetable Crostata Recipe

Bake at 200C for 15 minutes or until the crust is golden brown.

Serve hot.
Vegetable Crostata Recipe

Fresh Vegetable Crostata & Turnovers
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 Pie Crust Sheet
  • Cheese (optional)
For the topping / stuffing - you can use your favorite veggies mix
  • ½ cup Boiled Corn Kernals (you can use canned corn – washed)
  • ¼ cup Tomato, finely chopped
  • ¼ cup Onions, finely chopped
  • ¼ cup Parsley / Coriander / Cilantro leaves, finely chopped
  • 3-4 Garlic Cloves, minced (if you want, you can skip this)
  • 2 teaspoons Hot Pepper Flakes (Chilli Flakes)
  • 1 teaspoon Dry Herbs (your favorite) {example: Pepper, Oregano, Thyme, Parsley}
  • 1 teaspoon Salt (adjust to taste)
  • 2 teaspoons Olive Oil (or any vegetable Oil)
Instructions
Topping / Stuffing
  1. In a bowl, add all the ingredients for “topping” and cheese. Mix extremely well. Chill it until required. (You can even have it as veggie salad)
For the Vegetable Crostata
  1. Start of with the pie crust. If you're buying from the store, you'll already be getting them as sheets. Just thaw them in the refrigerator for 30 minutes before using.
  2. Roll into a round disk shape. It does not have to be perfect. If you find that the ends are breaking up, that's okay too.
  3. Fold about ¼th of an inch of dough on all sides forming a round shaped pie
  4. With the help of fork, press the edges to seal the dough and prick in a few places.
  5. Dump the Vegetable salad mixture onto the center. Grate some cheese on top if required. Transfer to baking sheet lined with parchment paper
For the Vegetable Turnovers
  1. Roll out a round disk. Dump the veggies onto one side of the circle.
  2. Fold the other half over the veggies and fold the edges in.
  3. Seal the edges with fork.
  4. Place on a greased baking dish
BAKING
  1. Bake at 200C for 15 minutes or until the crust is golden brown.
  2. Serve hot with ketchup / pesto etc..

 

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