Butternut Squash, Broccolini and Pancetta Crostata with Fontina Cheese. As the days grow crisp and the leaves begin to turn, it's hard to think of anything better than sweet butternut squash, tender broccolini, crisp pancetta and sharp fontina cheese, wrapped up in a blanket of flaky butter and mascarpone crust!
FOR THE PASTRY:
1 ½ cups all-purpose flour
1 tsp salt
3 tbsp butter, cut into small pieces
1 ½ tbsp lemon juice
1/2 cup mascarpone cheese
3 tbsp ice water
1 egg, lightly beaten
FOR THE FILLING:
2 oz pancetta, diced
1 tsp fresh thyme, chopped
1 cup butternut squash, cut into 1/2-inch cubes
splash of olive oil
1 cup broccolini, ends trimmed
1/2 cup shredded fontina cheese
1/4 tsp freshly ground black pepper
For the pastry:
In a food processor combine the flour and a 1/2 teaspoon of the salt. Pulse to combine. Add the butter and pulse a few more times until the butter is finely chopped and the mixture resembles a coarse meal. In a small bowl combine the lemon juice and mascarpone, then add to the food processor and pulse a few times. Add the ice water a tablespoon at a time, pulsing briefly between each addition. Pulse just until the mixture is moist and crumbly, but does not form a mass around the blade; be careful not to over-mix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 20 minutes. Preheat the oven to 400°F.
For the filling:
Cook the pancetta in a small saute pan over medium heat, about 4 minutes or until golden and crisp. Stir in the herbs. Transfer the pancetta, herbs, and the pan juices to a medium bowl. Add the broccolini to the pan used to cook the pancetta and saute over medium heat until tender and lightly golden. In a separate small saute pan, toss cubed butternut squash with a splash of olive oil and cook over medium heat until golden brown.
Add cooked vegetables, grated fontina, remaining 1/2 teaspoon of salt, and pepper to the bowl of pancetta and herbs. Toss to combine and set aside.
To assemble: Place the chilled dough on parchment paper. Roll the dough out into a 12-inch wide circle about 1/4-inch thick. Spread the vegetables out in the center of the dough leaving a 2-inch border. Fold the edges of the dough up and over the vegetables to form a crust. Using a pastry brush, brush some of the egg over the crust. Transfer the parchment paper and crostata to a baking sheet. Bake until the crust is golden, about 25 minutes. Slice into wedges and serve while still warm.