Individual Sweet Potato Crostatas Recipes

SWEET POTATO CROSTINI

Steps:

• Preheat oven to 375°. Mix sugar and cinnamon. Arrange bread slices on an ungreased baking sheet. Brush with butter; sprinkle with sugar mixture. Bake until lightly browned, 5-7 minutes. Remove from oven; preheat broiler., Mix sweet potatoes, pecans, brown sugar and butter; spread over toasts. Top with marshmallows, pressing lightly. Broil 3-4 in. from heat until marshmallows are lightly toasted, 1-2 minutes.

SAVORY CROSTATA

Steps:

• Preheat the oven to 375 degrees F.
• Heat an oven-proof 10-inch nonstick skillet over medium-high heat. Add the olive oil and onions and reduce the heat to medium. Cook, stirring often, until the onions are a dark golden-brown, about 15 minutes. Season with 1/2 teaspoon kosher salt. Stir in the balsamic and sprinkle the oregano over the top. Turn off the heat and spread the onions evenly over the bottom of the pan, using a rubber spatula.
• Place the ricotta in a small bowl. Season with 1/8 teaspoon each kosher salt and black pepper. Dollop the ricotta over the onions in 8 to 10 places. Using a fork, prick the puff pasty a few times evenly. Place the puff pastry over the top of the filling, pressing down gently to make sure the dough is touching the ricotta and onions.
• Bake until the pastry is puffed and golden brown, 35 to 40 minutes. Remove from the oven and cover with a plate slightly larger than the skillet. Invert the crostata onto the plate, replacing any onions that may have stuck to the pan. Set aside to cool slightly.
• Meanwhile, in a small bowl, dress the arugula with the lemon juice. Sprinkle the arugula over the cooled crostata and nestle the tomatoes into the onions. Slice into wedges or squares and serve.

INDIVIDUAL SWEET POTATO CROSTATAS

Steps:

• Cut sweet potatoes into even chunks, place in medium size saucepan, cover with water and boil for 10 to 15 minutes or until fork tender. Drain and when cool enough to handle remove the peel.
• Place in large bowl and add in brown sugar, egg, milk, salt, butter, almond extract and pumpkin pie spice. Coarsely mash and mix in shredded coconut and craisins.
• Preheat oven to 400 degrees.
• Line 2 cookie sheets with parchment paper. Roll out pastry crusts one at a time and cut into 4ths. Place 4 wedges on each cookie sheet. Evenly mound the sweet potato mixture onto the 8 wedges. Fold edges of each wedges in about 1/2 and inch, leaving the center of each exposed.
• Beat the egg white with 1 tablespoon water. Brush the pastry edges with egg white wash. Finely chop the sliced almonds and sprinkle over the top of pastries. Top each with a generous portion of miniature marshmallows.
• Bake in preheated oven for 10 to 15 minutes. Remove pastries to a wire rack and allow to cool to room temperature before serving.

INDIVIDUAL PEACH CROSTATAS

Steps:

• For the pastry: In a large bowl or in the bowl of a food processor, combine the flour, cornmeal, sugar, salt, baking soda, baking powder, and lemon zest. Cut the butter into the dry ingredients until the mixture is crumbly by either pulsing it in the processor or using a pastry blender, a couple of knives, or your fingertips. If using a food processor, be sure not to overmix, which will cause the butter to soften too much. Add the heavy cream, Marsala, and the cheese, if you're using it. Pulse briefly just until moist clumps form or stir with a fork until just combined. Divide the dough into 4 pieces, shape them into discs, wrap well in plastic wrap, and refrigerate for at least 1 hour and up to a day.
• For the filling: Combine the peaches, sugar, butter, and cornstarch in a large bowl; set aside.
• To bake the crostatas: Heat the oven to 375 degrees F. Line two baking sheets with parchment paper and flour a work surface well. Shape the tarts by rolling each dough disc into a circle 7 inches across and between 1/8 and 1/4 inch thick (they don't have to be perfectly round).
• Top the dough rounds with the peaches, leaving a 1-inch border of dough empty. If using the pecorino, sprinkle about 1/2 tablespoon over each crostata. Fold the edges of the rounds up and over the peaches, pleating loosely. Carefully transfer the tarts to the parchment-lined baking sheets. Bake the crostatas until the dough turns a deep golden brown, 25 to 30 minutes. Cool slightly and serve with additional grated pecorino, if you like.