Del­i­cata Squash and Sausage Crostata with Ri­cotta and Honey

Food & Wine - - RECIPES -

“We think of crostatas and galettes as French pizza and there­fore a go-to week­night din­ner,” says som­me­lier Dana Frank. This ver­sion, with fen­nel-spiced Ital­ian sausage, chile flakes, del­i­cata squash, and honey, has lay­ers of com­plex­ity. Pair it with a high-acid red with a vel­vety mouth­feel, such as a north­ern Ital­ian Dol­cetto. AC­TIVE 45 MIN; TO­TAL 1 HR 25 MIN SERVES 4 DOUGH

1 cup all-pur­pose flour (about 41/4 oz.), plus more for work sur­face

3/4 cup cold un­salted but­ter (6 oz.), cut into pieces

1/2 cup buck­wheat flour

1/4 tsp. kosher salt

1/3 cup ice wa­ter

FILL­ING

1 Tbsp. ex­tra-virgin olive oil 8 oz. mild Ital­ian sausage links, cas­ings re­moved 1 tsp. fen­nel seeds, coarsely crushed 1 (12-oz.) del­i­cata or acorn squash, halved, seeded, and thinly sliced Freshly ground black pep­per 3/4 tsp. kosher salt, di­vided 2 cups whole-milk ri­cotta cheese 1 Tbsp. chopped fresh oregano 1 Tbsp. buck­wheat or other honey, plus more for driz­zling

AD­DI­TIONAL IN­GRE­DI­ENTS

1 large egg, lightly beaten Flaky sea salt (such as Mal­don) Fresh oregano leaves Crushed red pep­per (op­tional)

1. Make the dough: Com­bine allpur­pose flour, but­ter, buck­wheat flour, and kosher salt in a food pro­ces­sor, and pulse un­til but­ter pieces are no larger than pea size, about 5 times. Add 1/3 cup ice wa­ter, and process just un­til dough comes to­gether in a shaggy mass, about 6 sec­onds.

2. Line a large rimmed bak­ing sheet with parch­ment pa­per; set aside. Trans­fer dough to a lightly floured work sur­face; gather dough, and pat into a smooth ball. Us­ing a floured rolling pin, roll out dough to a 15-inch cir­cle, ro­tat­ing dough oc­ca­sion­ally to make sure it isn’t stick­ing and dust­ing with ad­di­tional flour as needed. Loosely roll dough cir­cle onto rolling pin; un­roll onto pre­pared bak­ing sheet. Cover with plas­tic wrap, and re­frig­er­ate un­til cold and firm, about 20 min­utes.

3. Make the fill­ing: Mean­while, pre­heat oven to 400°F. Heat oil in a large skil­let over medium-high. Add sausage and crushed fen­nel seeds; cook, break­ing up sausage with a wooden spoon, un­til meat is browned, about 5 min­utes. Re­move skil­let from heat; add squash, a few grinds of black pep­per, and 1/2 tea­spoon kosher salt; stir un­til well com­bined.

4. Stir to­gether ri­cotta, oregano, honey, and re­main­ing 1/4 tea­spoon kosher salt in a medium bowl.

5. Re­move chilled dough from re­frig­er­a­tor. Spread ri­cotta mix­ture over dough, leav­ing a 2-inch bor­der. Scat­ter squash-sausage mix­ture in an even layer over ri­cotta mix­ture. Fold edges of dough over fill­ing, over­lap­ping ev­ery 4 inches or so to cre­ate an evenly pleated crust. Brush crust lightly with some of the beaten egg, and sprin­kle gen­er­ously with flaky sea salt.

6. Bake in pre­heated oven un­til nicely browned and crisp, 40 to 45 min­utes. Re­move from oven, and im­me­di­ately driz­zle gen­er­ously with honey. Scat­ter oregano leaves over fill­ing, and, if de­sired, sprin­kle with red pep­per. Cut crostata into wedges.

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