Fratelli Perata Mushroom Crostata (Tart)
you have a basket of mushrooms, a craving for pizza, but no yeast in
the cupboard, making a crostata, or tart, is a good way to the dinner
table. Mafalda pairs so well with mushrooms, it's almost ridiculous,
and the Cabernet Franc element loves a cabbage head. All we have to do
is talk you into trying this combination. Never fear. It's very good.
As usual the cabbage adds a background flavor and depth; the mushrooms
are the main player here. Along with Mafalda, of course.Crostata, pastry crust
1 1/4 cup flour, chilled
3/4 tsp salt
1/4 cup vodka, chilled (for the tart, not to drink)
1/2 pound butter, very, very cold, even frozen, cut into 1/2 inch cubes
1/4 cup very cold water, probably won't use it all. My mother would put the cup in the freezer.
here is cold and don't over handle the dough. Blend flour with salt in
bowl, add butter and blend with pastry knife or food processor, just
until it forms a course meal, still with large pieces of butter. Add
the vodka and just enough of the cold water so the dough holds
together. Put on a lightly floured board and form a ball. Cover with
plastic wrap, refrigerate.While the dough is resting make the filling:
1 large brown onion
6 ounces shiitake mushroom caps
1 medium cabbage, not more than 3 cups shredded
2 T olive oil
2 tsp thyme or 1 tsp thyme and 1 tsp tarragon if you like mint (will accent it in the Mafalda)
2 T water
1 tsp salt
Sour Cream when served
a mandolin or other safe means, slice the onion and cabbage very thin.
Slice mushroom caps thin. In a high sided sauté pan, heat olive oil,
add onion, mushrooms and thyme and sauté until onion is translucent.
Mushrooms should look cooked but not start releasing liquids. Add
cabbage and 2 T water. Cover and cook over medium low heat until very
tender. More water may be needed as it cooks, but the final product
needs to be on the dry side. When done, add a splash of balsamic
vinegar and up to the 1 tsp salt, to taste. Set aside while you finish
Heat oven to 400 degrees F. Flour a sheet of parchment
paper, put the ball of dough on a floured surface and roll out as if
making a pie about a 12 inch diameter. Mound the filling into the
center of the circle, spread out to have a 2 inch border all around.
Carefully fold the border over the filling, pleating as you go. Some
filling will show in the middle. Slide onto a cookie sheet, bake
approximately 30 minutes. Note: if the filling is not dry enough, your
oven will suffer. Put a piece of foil down to catch drips. Serve while
warm with sour cream and Mafalda.