Pumpkin and Blue Cheese Crostatas

By Foodiewife

Pumpkin and Blue Cheese Crostatas – Pumpkin and blue cheese are a match made in heaven, and together they make an elegant filling for these crostatas. The buttery crust, sweet earthy pumpkin, subtle sweetness from the maple syrup, and delicious piquant creaminess of the blue cheese all harmonize together beautifully. The toasted pine nuts add a great texture and nutty flavor, and the sage leaves are the perfect savory compliment that bring it all together.

From Jacob's Kitchen

Ingredients

• 1 Crostata Pastry Dough
• 3 cups fresh pumpkin, diced
• 2 Tbsp butter
• 2 Tbsp butter
• 2 Tbsp fresh sage leaves, finely chopped
• 3 Tbsp pure maple syrup
• 1/3 cup toasted pine nuts
• 1 large garlic clove, grated on a microplane zester
• 3/4 tsp salt,
• 1/4 tsp cayenne
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp fresh ground pepper
• 4 Tbsp crumbled blue cheese
• Garnish: Fried sage leaves

Preparation

Step 1

To make the pastry dough, combine one and a half cups of all purpose flour, one teaspoon of salt, and three tablespoons of sugar.

In a food processor fitted with a steel blade, pulse this mixture along with twelve tablespoons of cold diced butter and one half of a cup of cold vegetable shortening until the flour is evenly coated with the fat (about twenty seconds).

Add another cup of flour and pulse to combine. Empty this mixture into a large mixing bowl and sprinkle the dough with one fourth of a cup of very cold vodka, one fourth of a cup of ice cold water, and gently fold to combine. Flatten the dough (which should still be pretty tacky) into a disk, wrap it in plastic wrap, and refrigerate for one hour (or up to a week in advance).

Meanwhile, in a large skillet set over medium heat, sauté three cups of peeled diced fresh pumpkin in two tablespoons each of butter and extra virgin olive oil until it is soft and beginning to brown around the edges.

Add two tablespoons of finely chopped fresh sage leaves, three tablespoons of pure maple syrup, a third of a cup of toasted pine nuts, one large garlic clove (grated on a microplane zester), three fourths of a teaspoon of salt, a fourth of a teaspoon of cayenne pepper, a fourth of a teaspoon of freshly grated nutmeg, and a half a teaspoon of freshly ground black pepper.

Continue sautéing for two to three minutes, then remove from the heat and allow the pumpkin mixture to come to room temperature.

Roll out the pastry dough on a floured board to one fourth of an inch of thickness and cut out four rough seven to eight inch rounds.

In the center of each round add one fourth of the cooled pumpkin mixture and top each with two tablespoons of crumbled blue cheese. Bring the dough up around the sides of the pumpkin filling, forming a rustic pie.

Brush the dough with a beaten egg and bake at 400° for twenty to twenty five minutes, or until golden brown.

Garnish with fried sage leaves.