Savory Crostada With Chard, Mushrooms and Onion
2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1 stick butter
1/2 cup water
1 tablespoon Olive oil
4 cups fresh chard, steamed
1 cup sliced mushrooms
1 medium onion, chopped
3/4 sharp cheddar cheese
3 sprigs fresh thyme
1 egg yolk
Combine the flour, sugar, salt
Cut butter into flour until it resembles coarse crumbs
Sprinkle water over dough and mix gently until it just sticks together.
On a lightly floured surface, dump flour mixture out and fold over a few times until a dough is formed.
Wrap and chill for 1 hour (can wait overnight if desired)
Lightly saute vegetables in olive oil until slightly wilted/soft. In this recipe, I pulled the thyme leaves and added to the saute now.
Cool vegetables slightly, season with salt and pepper, and add shredded cheese and 2 lightly beaten eggs, stirring to combine well.
Roll out the chilled dough on a parchment covered or lightly oiled cookie sheet. Perfection is not necessary, just leave enough room to pile in the ingredients and allow at least a 2 inch edge of dough around the outer edge for folding up.
Pile the vegetables into the center of the dough circle.
Fold edges of dough up around the outside edge, overlapping edges as necesary. The center will still be exposed.
Beat remaining egg yolk, and brush over the dough to add a shiny appearance and add to the golden color. I like to sprinkle coarse sea salt to the moist dough, so it will stick.
Bake crostada in a preheated, 350 degree oven, for 20-25 minutes or until golden brown.