Presented by Kurt Wewer, Executive Chef at Central PA Chef Consultants in Harrisburg, PA
Yield: 1 crostata
1 Tbsp. butter, unsalted
8 oz. PA mushrooms, sliced (any variety)
½ fennel bulb, julienned, no core
½ medium red onion, julienned
½ Tbsp. fresh thyme leaves
1 Tbsp. finely chopped Italian parsley
1 premade pie dough
¼ cup shredded Asiago cheese
Olive oil, as needed
Salt, as needed
Black pepper, as needed
1 egg beaten with 1 tsp. cold water
Preheat an oven to 425°F.
Heat the butter in a large skillet or frying pan over medium heat. Add the fennel and mushrooms and cook for 5 minutes, stirring constantly. Add the red onion and cook, stirring constantly, for approximately 15 minutes, or until the fennel and onion are both softened slightly, and the liquid in the pan is mostly evaporated. Remove from the heat and add salt and pepper to taste. Stir in the thyme leaves and parsley, and pour out onto a cold plate or pan. Allow to sit for 10 minutes at room temperature.
Lightly flour a work surface or counter top. Turn out your pie shell onto the work surface and flour the top of the pie shell and the rolling pin. Roll out the dough to approximately 14 inches round. Place on a sheet tray that has been either sprayed with cooking spray, brushed with olive oil, or lined with parchment paper.
Place the mushrooms in the center 10" to 11" of the pie dough. Leave approximately 3" uncovered. Sprinkle the mushroom mixture with the Asiago cheese. Fold the 3 to 4 inches of plain pie dough up onto the mushroom mix to partially cover. If the dough cracks where you fold it, just pinch it to secure. The uncovered center should be about 5" to 6" across. Brush the folded over portion of the pie dough with the beaten egg mixture.
Place into the oven for 15 to 18 minutes or until golden brown. Rotate 180° after 7 minutes.
Remove from the oven and allow to cool slightly before slicing into triangles to serve.