SUMMER FRUIT CROSTATA
Steps:
- For the pastry:
- Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
- For the pastry (makes 2 crostatas) .
- For the filling:
- Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
- Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
- Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.
MINI SWEET POTATO PIES
Coconut milk gives the spiced sweet potato filling in these small pies a delicate custard texture, and coconut flakes on top deliver a toasted nuttiness. This recipe calls for pressing two dozen tiny crusts into a mini-muffin tin, which may seem tedious, but is easy with the help of a wine or champagne cork, which is the ideal size for tamping down the graham cracker crumbs. These two-bite (OK, one-bite) pies need to be chilled, so they're ideal for making ahead and can be refrigerated for up to three days.
Provided by Genevieve Ko
Categories pies and tarts, dessert
Time 1h15m
Yield 2 dozen mini pies
Number Of Ingredients 14
Steps:
- Start the filling: Prepare a steamer. Steam the sweet potato over medium-high heat until falling-apart tender, 15 to 20 minutes. Transfer the sweet potato to a food processor and purée until smooth. Alternatively, smash and stir with a heavy whisk until smooth.
- Meanwhile, make the crust: Heat oven to 350 degrees. Line 24 cups of a mini-muffin tin with paper liners. Mix the graham cracker crumbs with the butter, sugar, pumpkin pie spice and salt in a bowl until evenly combined.
- Divide mixture evenly among the mini-muffin liners (about 1 packed teaspoon per cup). Using a wine cork or your fingertips, firmly press the crumbs into an even layer. Bake until brown at the edges, 6 to 8 minutes.
- While the crust bakes, finish the filling: Smash the sugar, butter, pumpkin pie spice and salt until well combined, then stir in 3/4 cup sweet potato, the coconut milk and the rum until smooth. Stir in the egg until just incorporated.
- When the crusts are done, divide the filling among the hot crusts (about 1 tablespoon per cup). Sprinkle with the coconut flakes. Return to the oven and reduce the temperature to 325 degrees.
- Bake until the coconut is golden brown and the pies are set, 30 to 35 minutes. Cool in the pans on a wire rack until room temperature, then transfer to the refrigerator. Chill until cold, at least 2 hours.
INDIVIDUAL SWEET POTATO CROSTATAS
What better way to celebrate the holidays than with sweet potatoes and all the festive flavors of winter. This will be welcome at any gathering and make a great bake and take dish. The recipe makes 8 which can be cut in half and served on a pretty plate at any gathering and will be a a real treat for 16.
Provided by PaulaG
Categories Potluck
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut sweet potatoes into even chunks, place in medium size saucepan, cover with water and boil for 10 to 15 minutes or until fork tender. Drain and when cool enough to handle remove the peel.
- Place in large bowl and add in brown sugar, egg, milk, salt, butter, almond extract and pumpkin pie spice. Coarsely mash and mix in shredded coconut and craisins.
- Preheat oven to 400 degrees.
- Line 2 cookie sheets with parchment paper. Roll out pastry crusts one at a time and cut into 4ths. Place 4 wedges on each cookie sheet. Evenly mound the sweet potato mixture onto the 8 wedges. Fold edges of each wedges in about 1/2 and inch, leaving the center of each exposed.
- Beat the egg white with 1 tablespoon water. Brush the pastry edges with egg white wash. Finely chop the sliced almonds and sprinkle over the top of pastries. Top each with a generous portion of miniature marshmallows.
- Bake in preheated oven for 10 to 15 minutes. Remove pastries to a wire rack and allow to cool to room temperature before serving.
Nutrition Facts : Calories 330, Fat 17.2, SaturatedFat 6.6, Cholesterol 35.1, Sodium 348.5, Carbohydrate 40.6, Fiber 2.2, Sugar 18.2, Protein 4.4
INDIVIDUAL PEACH CROSTATAS
Steps:
- For the pastry: In a large bowl or in the bowl of a food processor, combine the flour, cornmeal, sugar, salt, baking soda, baking powder, and lemon zest. Cut the butter into the dry ingredients until the mixture is crumbly by either pulsing it in the processor or using a pastry blender, a couple of knives, or your fingertips. If using a food processor, be sure not to overmix, which will cause the butter to soften too much. Add the heavy cream, Marsala, and the cheese, if you're using it. Pulse briefly just until moist clumps form or stir with a fork until just combined. Divide the dough into 4 pieces, shape them into discs, wrap well in plastic wrap, and refrigerate for at least 1 hour and up to a day.
- For the filling: Combine the peaches, sugar, butter, and cornstarch in a large bowl; set aside.
- To bake the crostatas: Heat the oven to 375 degrees F. Line two baking sheets with parchment paper and flour a work surface well. Shape the tarts by rolling each dough disc into a circle 7 inches across and between 1/8 and 1/4 inch thick (they don't have to be perfectly round).
- Top the dough rounds with the peaches, leaving a 1-inch border of dough empty. If using the pecorino, sprinkle about 1/2 tablespoon over each crostata. Fold the edges of the rounds up and over the peaches, pleating loosely. Carefully transfer the tarts to the parchment-lined baking sheets. Bake the crostatas until the dough turns a deep golden brown, 25 to 30 minutes. Cool slightly and serve with additional grated pecorino, if you like.
LOADED SAVORY VEGETABLE CROSTATA RECIPE BY TASTY
This gorgeous, savory crostata is the perfect way to use up your Swiss chard from the garden or farmers' market. Delicious as it is beautiful, wow your friends by serving this at your next brunch or potluck.
Provided by Rachel Gaewski
Categories Breakfast
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: In a large bowl, mix together the all-purpose flour, whole wheat flour, and salt. Add the butter and, using a pastry cutter, work it into the flour until only pea-sized pieces remain. Add the water, starting with 3 tablespoons, and mix the dough with your fingers until it is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Turn the dough onto a clean surface, form into a disc, and wrap with plastic wrap. Refrigerate for 30-60 minutes.
- Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
- While the dough is resting, make the filling: Add 2 tablespoons of olive oil and the garlic cloves to a large, high-walled skillet over medium heat. Cook for 3 minutes, until the garlic just begins to brown. Add the onion and ½ teaspoon of salt. Cook for 20-25 minutes, until the onion is caramelized. Remove from the pan and set aside to cool in a bowl. To the same pan, add the potatoes, ½ teaspoon of salt, and the water. Increase the heat to medium-high, cover, and cook for 3-5 minutes, until the potatoes are almost fully cooked and the water is nearly evaporated. Remove the lid and cook for 2 minutes more to completely evaporate the water. Remove potatoes from the pan and set aside to cool.
- To the same pan, add the remaining tablespoon of olive oil, the red pepper flakes, and chard stems. Reduce the heat to medium and cook for 3 minutes, until the stems are softened. Add the chard leaves and remaining ½ teaspoon of salt and cook for 5 minutes, until wilted and reduced in volume by half. Remove the pan from the heat.
- Remove the garlic cloves from the caramelized onions and transfer to a small bowl. Mash with the back of a fork, then add to the softened goat cheese and stir to combine.
- Stir the onions into the pan with the sautéed chard.
- Assemble the crostata: Roll the dough out on a lightly floured surface into a 12-inch (30 cm) wide circle, about ⅛ inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
- Spread ½ cup (110 G) of the garlic goat cheese over the center of the dough, leaving a 2-inch (50 cm) border around the edges. Arrange half of the potatoes, slightly overlapping, over the goat cheese, then top with half of the Swiss chard and onion mixture. Repeat with remaining potatoes and chard mixture.
- Fold the edges of the crust up and over the filling to create a rustic look. Brush the crust with the beaten egg. Top with dollops of the remaining goat cheese.
- Bake the crostata for 45-50 minutes, until the crust is golden brown.
- Let cool for 10 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 367 calories, Carbohydrate 30 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, Sugar 1 gram
INDIVIDUAL SWEET POTATO CASSEROLE
Serve with Baked Ham or Roasted Turkey and Green Bean Casserole. This came from North Carolina Sweet Potato Commission. I have not tried this just posting for safe keeping.
Provided by internetnut
Categories Yam/Sweet Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan cook sweet potatoes in boiling salted water to cover. Simmer until tender, about 15 minutes; drain. Peel sweet potatoes and mash.
- Stir in 2/3 cups brown sugar, butter, cinnamon, nutmeg and salt; mix well. Blend in milk.
- Pour seasoned sweet potato mixture into buttered 1 1/2-quart casserole dish or buttered individual bakers. Sprinkle with remaining 2 tablespoons brown sugar. Bake in center of oven at 400, for 30 minutes or until heated through.
More about "individual sweet potato crostatas recipes"
INDIVIDUAL SCALLOPED SWEET POTATOES - TASTY KITCHEN
From tastykitchen.com
SWEET POTATO CROQUETTES RECIPE - THE SPRUCE EATS
From thespruceeats.com
SWEET POTATOES 101: NUTRITION FACTS AND HEALTH BENEFITS
From healthline.com
FALL FRUIT INDIVIDUAL CROSTATAS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BEST SWEET POTATO CROSTINI RECIPE - HOW TO MAKE …
From delish.com
MEAT AND POTATOES CROSTATA RECIPE - TABLESPOON.COM
From tablespoon.com
INDIVIDUAL APPLE CROSTATAS - PASTRIES LIKE A PRO
From pastrieslikeapro.com
INDIVIDUAL PLUM-FRANGIPANE CROSTATAS - EAT BOUTIQUE
From eatboutique.com
MINI ALMOND AND GRAPE CROSTATAS RECIPE: A CUBAN …
From myjewishlearning.com
INDIVIDUAL SWEET POTATO CASSEROLES FOR YOUR THANKSGIVING FEAST
From momtastic.com
Estimated Reading Time 2 mins
MINI APPLE CROSTATAS - #APPLE #CROSTATAS - #NEW | APPLE DESSERT …
SWEET POTATO TART (CROSTATA DI PATATE AMERICANE) - FOOD
From sbs.com.au
INDIVIDUAL SWEET POTATO CROSTATAS RECIPE - WEBETUTORIAL
From webetutorial.com
MINI PIE TARTS CROSTATA STOCK IMAGE. IMAGE OF COCOA, CAKE
From dreamstime.com
INDIVIDUAL SWEET POTATO CUPS - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
FOOD 2: RUSTIC FIG AND RASPBERRY MINI CROSTATAS
From csfoodapi2.blogspot.com
BROWN BUTTER SWEET POTATO CROSTATA - FOODRHYTHMS.COM
From foodrhythms.com
HOW TO MAKE CROSTATAS - HOW-TO VIDEO - FINECOOKING
From finecooking.com
INDIVIDUAL FRUIT CROSTATAS ARCHIVES - EAT BOUTIQUE - FOOD GIFT LOVE
From eatboutique.com
MINI APPLE CROSTATAS RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
FOOD: RUSTIC FIG AND RASPBERRY MINI CROSTATAS
From csfoodapi.blogspot.com
PC MINI SWEET POTATOES | PC.CA
From presidentschoice.ca
10 ITALIAN CROSTATA RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BEST CROSTATA RECIPES - PILLSBURY.COM
From pillsbury.com
INDIVIDUAL SWEET POTATO CASSEROLES | THE FOODIE AFFAIR
From thefoodieaffair.com
MINI APPLE CROSTATAS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
47 FOOD - GALETTES & CROSTATAS (SWEET & SAVORY) IDEAS | FOOD, …
From pinterest.com
INDIVIDUAL SWEET POTATO CASSEROLE RECIPES ALL YOU NEED IS …
From stevehacks.com
DIJON ROASTED SWEET POTATOES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
EGGPLANT AND POTATO CROSTATA - CIAO CHOW LINDA
From ciaochowlinda.com
STOKES PURPLE® SWEET POTATO MINI CROSTATAS - FRIEDA'S
From friedas.com
MINI APPLE CROSTATAS | RECIPE | DESSERTS, FOOD, RECIPES
From pinterest.ca
INDIVIDUAL STRAWBERRY CROSTATAS - THEMAGICWHISK
From themagicwhisk.blog
10 CROSTATA RECIPES FOR WORLD BAKING DAY - LA CUCINA ITALIANA
From lacucinaitaliana.com
MINI STRAWBERRY CROSTATAS | DESSERT RECIPES | GOODTOKNOW
From goodto.com
INDIGO'S SUGAR SPECTRUM: SWEET POTATO CROSTATA
From indigosugarspectrum.blogspot.com
64 FOOD - CROSTATAS, GALETTES & TARTS IDEAS IN 2021 | FOOD, RECIPES ...
From pinterest.com
#60-minutes-or-less #time-to-make #preparation #occasion #potluck #to-go
You'll also love