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Crostata with Dried Apricots and Taleggio (Giada De Laurentiis) Recipe

Crostata with Dried Apricots and Taleggio (Giada De Laurentiis) Recipe

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Crostata with Dried Apricots and Taleggio (Giada De Laurentiis)

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Ingredients:

Serving

1 1/2 cups all-purpose flour
1/2 tsp fine sea salt
1 tbsp sugar
3 tbsp cold, unsalted butter, cut into small pieces
1/2 cup cold mascarpone cheese
1 1/2 tbsp fresh lemon juice
3 tbsp ice water
2 cups (12 oz) dried apricots
1/3 cup chopped walnuts
2 tsp lemon zest
1 tsp ground cinnamon
3/4 tsp fine sea salt
1/4 cup honey
7 oz taleggio cheese, rind removed, cut into 1/2-inch cubes
1 egg, beaten

Directions:

For the crust: Add the flour, salt, and sugar to a food processor and pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not overmix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 30 minutes.
For the filling: Put an oven rack in the lower third of the oven. Preheat the oven to 375 degrees F. In a medium bowl, combine the apricots, walnuts, lemon zest, cinnamon, and sea salt. Add the honey and stir until all the ingredients are coated. Stir in 2/3 of the cheese.
Cut a piece of parchment paper to fit inside a 12 by 17-inch baking sheet and put it on a work surface. Put the chilled dough on the parchment paper. Roll the dough into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer it to a baking sheet. Put the apricot filling in the center of the dough, spreading evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough. Arrange the remaining cheese on top of the filling.
Using a pastry brush, brush the crust with the beaten egg. Bake until the crust starts to turn golden, about 15 to 18 minutes. Cover the crostata loosely with a piece of foil and cook until the crust is golden and the cheese has melted, another 12 to 15 minutes. Remove the crostata from the oven to a cutting board and uncover. Cool for 10 minutes, then cut into slices and arrange on a serving platter. Serve while still warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	483.07 Kcal (2023 kJ)
Calories from fat	257.59 Kcal
		% Daily Value*
Total Fat	28.62g	44%
Cholesterol	94.59mg	32%
Sodium	904.09mg	38%
Potassium	218.87mg	5%
Total Carbs	45.49g	15%
Sugars	18.64g	75%
Dietary Fiber	2.38g	10%
Protein	13.91g	28%
Vitamin C	2mg	3%
Vitamin A	0.7mg	24%
Iron	1.1mg	6%
Calcium	234.7mg	23%

Amount Per 100 g
Calories	333.62 Kcal (1397 kJ)
Calories from fat	177.9 Kcal
		% Daily Value*
Total Fat	19.77g	44%
Cholesterol	65.32mg	32%
Sodium	624.38mg	38%
Potassium	151.16mg	5%
Total Carbs	31.41g	15%
Sugars	12.87g	75%
Dietary Fiber	1.65g	10%
Protein	9.61g	28%
Vitamin C	1.3mg	3%
Vitamin A	0.5mg	24%
Iron	0.7mg	6%
Calcium	162.1mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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