Crostata Recipes 2 Ways: Pear with Carmel Sauce – Miso Glazed Onion
Appetizers | Breakfast/ Brunch | Dessert | Dinner | Holiday Recipes | Lunch
If you can’t decide on sweet or savory, we’ve got you covered with 2 new extraordinary crostata recipes that will delight your senses.
We’ve taken inspiration from the NY Times pie dough recipe and made it vegan. This is my “go-to” pie dough recipe, it’s easy and makes some of the flakiest, delectable crust around.
These crostata recipes are very versatile. If you don’t want to use pears, you can substitute nearly any fruit. Not a fan of onion? You can use cauliflower, asparagus, or summer squash instead. The sky’s the limit!
Crostatas are an Italian free-form tart baked on a flat surface rather than a pan with an open top. Galette is the French version of the same idea.
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How to Make Miso Onion Crostata Recipes
How to Make Pear Crostata with Vegan Caramel Sauce
Chefs Tips
Miso Glazed Onion Crostata
Servings: 4 People
Calories: 595kcal
This crostata is a wonderful brunch dish or starter for a multi-course dinner, paired with a rustic winter green salad of frisée lettuce, a citrus vinaigrette, and roasted mushrooms. Another nice addition of the walnut crema on the bottom of the salad would provide a layer of richness and nutty notes to the salad.
Print Recipe
Ingredients
Onion Filling
- 5-7 Shallots, Peeled cut in half lengthwise
- 4 Tbsp Yellow Miso Paste
- ½ cup Vegetable Stock
- 1 Tbsp Olive Oil
- 1 Tbsp Vegan Butter melted
- 2 Tbsp Plum Wine Vinegar
- ½ tsp Kosher Salt
Walnut Crema
- 1 cup Walnut Pieces
- 1 cup Red Onion diced small
- 2 Garlic Cloves
- 1 cup Vegetable Stock
- 3 Tbsp Rice Wine Vinegar
- ¼ cup Olive Oil
Crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 Tbsp Sugar
- 6 Tbsp Vegan Butter cold unsalted, cut into 1/4-inch slices
- ¼ cup chilled solid Vegetable Shortening cut into 4 pieces
- ⅛ cup Vodka cold
- ⅛ cup Water cold
Instructions
Filling Method
- Preheat oven to 424 degrees.
- Cut the shallots in half lengthwise, season with kosher salt. In a bowl, combine the miso and the vegetable stock, plum wine vinegar then whisk to combine and emulsify. Add the melted vegan butter, and the vegetable stock, continue to emulsify.
- Place the shallots cut side down in a hot pan, allow the shallots to cook for 2 minutes, then add a dash of olive oil to the shallots. Continue to roast the shallots. The shallots should start to take on some color, you are looking for an almost chard look to the shallots. Flip the shallots and cook for 2 minutes, flip the shallots again so that the cut side is facing down. Reduce the heat and add the miso braising liquid. Place the shallots in the oven for 10 minutes. After 10 minutes flip the shallot so that the cooked side is up, place them back in the oven for 15 minutes. The shallots should be tender and lightly chard with the majority of the miso braising liquid evaporated. Set aside too cool.
Walnut Crema Method
- Place all of the ingredients in a pot, cook over low heat for 20 minutes, the walnuts should be tender. Puree the cream until smooth, it is best to hold back some of the cooking liquid and add it to the cream while you puree, this will allow you to nail the thickness. Set aside.
Crust Method
- Process 3⁄4 cups flour, salt, and sugar in a stand-up mixer until combined. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds, and there should be no uncoated flour). Scrape bowl with a rubber spatula and redistribute dough evenly around processor blade. Add remaining flour and mix until dough is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
- Sprinkle vodka and water over the mixture. Mix until dough is slightly tacky and sticks together. Mold into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days. You can freeze the dough for later use as well.
Building the Miso Onion Crostata
- Preheat oven to 375 degrees
- Start with rolling the dough out to around a 10-inch circle, the thickness is about 1/8inch. Place about a 1/4 cup of the walnut crema in the middle of the dough. Start to spread the crema out towards the edge, making sure to leave about an inch uncovered. If you feel like you need more walnut crema, add a little more, spreading from the center out. Next start with one shallot half in the middle of the dough, start placing the shallots around the center shallot, it should resemble flower pedals.
- Gently pick up the edges of the dough folding over part of the shallots, Place the Crostata on a baking sheet lined with parchment paper. Cook for 40 minutes. The crostata should be a deep golden brown.
Notes
Nutritional values are an estimate.
Nutrition
Calories: 595kcal | Carbohydrates: 52g | Protein: 12g | Fat: 38g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 15g | Sodium: 1577mg | Potassium: 379mg | Fiber: 6g | Sugar: 10g | Vitamin A: 211IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 4mg
Pear Crostata with Caramel Sauce
Servings: 2 People
Calories: 604kcal
If you don’t want to use pears, you can substitute nearly any fruit.
Print Recipe
Ingredients
Pear Filling
- 1 Bosc Pear
- 1 Tbsp Cane Sugar
- 1 tsp Flour
- ¼ tsp Cinnamon
- ⅛ tsp Nutmeg
- ⅛ tsp Kosher Salt
Vegan Caramel Sauce
- 1 cup Granulated Sugar
- 3 Tbsp Vegan Butter
- ½ cup Coconut Full Fat Cream
- ½ tsp Kosher Salt
Crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 Tbsp Sugar
- 6 Tbsp Vegan Butter cold unsalted, cut into 1/4-inch slices
- ¼ cup chilled solid Vegetable Shortening cut into 4 pieces
- ⅛ cup Vodka cold
- ⅛ cup Water cold
Instructions
Pear Filling Method
- Combine the dry ingredients in a bowl. Cut the pears into quarters, then cut the quarters into 3rds. You should have a slice that is thicker on one side than the other. Add the cut pears to the seasoning mixture toss to coat.
Vegan Caramel Sauce Method
- Place the sugar in a pot on low heat, continue to cook on low heat stirring, the sugar will start to turn an amber color, once all of the sugar has melted and turned an amber color turn off the heat.
- Add the room temperature butter, stirring the whole time to emulsify the butter into the sugar.
- Stir in the coconut milk, you may need to turn the heat on low, stir until the coconut has been emulsified.
- Add the salt.
- Set aside, the sauce will thicken as it cools, you may need to heat the caramel sauce before serving.
Crust method
- Process 3⁄4 cups flour, salt, and sugar in a stand-up mixer until combined. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds, and there should be no uncoated flour). Scrape bowl with a rubber spatula and redistribute dough evenly around processor blade. Add remaining flour and mix until dough is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
- Sprinkle vodka and water over the mixture. Mix until dough is slightly tacky and sticks together. Mold into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days. You can freeze the dough for later use as well.
Building the Pear and Vegan Caramel Crostata
- Start with rolling the dough out to around a 10-inch circle, the thickness is about 1/8inch. Place the pears towards the top of the tart leaving about 1 inch of room at the top, start to shingle the pears rotating between the thick and side of the pears.
- Gently pick up the edges of the dough folding over part of the pears. Place the Crostata on a baking sheet lined with parchment paper. Cook for 40 minutes. The crostata should be a deep golden brown.
- Drizzle the caramel sauce over the tart and serve.
Notes
Nutritional values are an estimate.
Nutrition
Calories: 604kcal | Carbohydrates: 190g | Protein: 9g | Fat: 68g | Saturated Fat: 17g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 27g | Trans Fat: 4g | Sodium: 1721mg | Potassium: 210mg | Fiber: 5g | Sugar: 125g | Vitamin A: 2429IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 4mg
