Beet Crostata Agrodolce

15
Ingredients

30m
Prep Time

1.75h
Cook Time

2h 15m
Ready In

Recipe: #44025

January 11, 2025

Categories: Cheese, Beet, Oven Bake, Herbs, more

recipe by:
ForeverMama

"An easy crostata to make starring roasted beets enhanced by agrodolce (sweet and sour). Sounds wonderful to me and placing it here for safekeeping. Source: Katie Lee Biegel"

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (275.2 g)
Calories 334.9
Total Fat - 16.7 g
Saturated Fat - 4.7 g
Cholesterol - 154.6 mg
Sodium - 1498.7 mg
Total Carbohydrate - 35.4 g
Dietary Fiber - 4.3 g
Sugars - 30.4 g
Protein - 13.6 g
Calcium - 230.1 mg
Iron - 2.4 mg
Vitamin C - 7.2 mg
Thiamin - 0.1 mg

Step 1

*For the Crostata:* Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. 

Step 2

Place the red beets on one piece of foil and the yellow beets on another piece of foil. Drizzle each set with 1 tablespoon of the olive oil. Fully wrap the beets in the foil and roast until just tender when pierced with a knife, 1 hour to 1 hour 15 minutes. 

Step 3

Remove the beets from the oven and allow to cool until warm. Peel the beets and cut into slices just a bit more than 1/4-inch thick. 

Step 4

Roll the pie crust out to be slightly larger and transfer it to the prepared baking sheet. Combine the cheese spread, 1 tablespoon of the oil, and the Pecorino in a medium bowl. Spread the mixture evenly onto the pie crust leaving a 1-inch border. 

Step 5

Shingle the beet slices, alternating red and yellow in color, in a circle starting on the outside of the dough and working your way inwards. Be sure to keep the 1-inch border of outer crust bare. 

Step 6

Top with thyme sprigs, flaky sea salt and another sprinkle of Pecorino. Drizzle with the remaining 1 tablespoon olive oil. Carefully fold the crust up over the beets, shingling it nicely. 

Step 7

Whisk the egg with 1 tablespoon water in a small bowl. Brush on the crust. Bake until the crust is golden brown, 25 to 30 minutes. 

Step 8

Meanwhile, for the agrodolce: In a small saucepan combine the honey, vinegar and chile. Bring to a boil and then lower to a simmer. Allow to reduce until the mixture is a thin syrup, about 10 minutes. Remove from the heat; it will continue to thicken as it cools.