Friday, November 18, 2011

Chorizo and Butternut Squash Crostata

A light and flaky crust dusted in cornmeal tastes so good wrapped around a butternut, potato and chorizo hash. Perfect for breakfast, brunch or dinner!
This easy Savory Pie Crust can be made ahead of time and stored in the fridge, ready to roll out and fill with this awesome filling, for a satisfying meal.

You'll need:

  • 1 recipe of Savory Pie Crust, dusted with about 1-2 Tablespoons of cornmeal and chilled about an hour
  • 3 cups butternut squash, peeled and diced into 1/2 inch cubes (about 1/2 small butternut squash)
  • 2 1/2 cups russet potatoes, peeled and diced into about 1/2 inch cubes
  • 9 oz log of Mexican chorizo, beef or pork, I used beef. Don't confuse it with the hard Spanish chorizo.
  • 1 cup small diced white onion, about half an onion
  • 3/4 cup chopped pineapple
  • 1 1/2cups fresh shredded mozzarella, the preshredded in the bags just don't melt the same, nor have the same flavor. And with the real, a little goes a long way.
  • 1/4 teaspoon ground cinnamon
  • 1/8 dried thyme, crushed in your palms
  • kosher salt and pepper to taste
  • 1 egg, beaten with a pinch of tap water, maybe 1 Tablespoon, for the crust
  • sour cream for serving

In a large pan, cook chorizo, potato and butternut over medium-high heat, only stirring to keep the chorizo from burning.

Leave the chorizo and veggies to cook and get a nice crust like with hash. When one side begins to brown, turn heat down to medium and add onion, a very small pinch of salt and pinch of pepper. The chorizo has salt in it and is spicy and the veggies soak some of that up, so there's very little need for too much salt and pepper.
Add thyme and cinnamon and cook chorizo and veggies for about 20 minutes. Keep an eye on it so chorizo doesn't burn.
When veggies are a little tender, add pineapple, and I add the juice on the board from when I was chopping the pineapple. Just for a bit extra flavor :)

Remove chorizo mix from heat and let cool a bit while you make the crostata crust.

Preheat oven to 400 degrees.

Unwrap the cornmeal dusted dough disk, but don't remove it from the plastic wrap.
Quickly roll the dough out to about 1/8-1/4 inch thick. Carefully slid it onto a baking sheet sprayed with cooking spray, covered with parchment paper and sprayed again. Slid the plastic wrap out from under the crostata crust.
 Pile the crust high with the chorizo and butternut mixture.
Then top with a cup of mozzarella cheese, leaving about 1 1/2 inch edge.
 Lift edge up and over the filling, stretching, but being careful not to tear dough.
 I take kitchen scissors and make a little slit so the edges lie down flatter when I'm folding the edges over.
Brush on the egg wash, so it'll get nice and golden.
Sprinkle on the rest of the mozzarella and bake at 400 for 30-35 minutes, or until golden brown.
Let it rest for about 10-15 minutes.

Serve with sour cream and garnish with cilantro, if desired. But the sour cream is a must. oh yum!

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