Corned Beef and Cabbage Buckwheat Crostata
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • FILLING:
  • 1 tablespoon olive oil
  • 3-4 cups cabbage or half a medium cabbage
  • 1 pinch kosher salt
  • 1 teaspoon mustard powder
  • 1 teaspoon onion powder
  • 1 teaspoon water
  • ½ teaspoon garlic powder
  • 2 tablespoons spicy brown mustard
  • 1 cup chopped deli-style corned beef
  • 1 cup diced whole mozzarella cheese
  • CROSTATA DOUGH:
  • 2 cups buckwheat flour
  • ½ cup olive oil
  • 1 egg
  • 1 teaspoon salt
  • ⅓ cup cold water
Instructions
  1. Process the flour, oil, egg and salt in a food processor until smooth. With the motor running, pour in enough water to make smooth, very soft dough. Alternatively, pile the flour on your work surface and make a well in the center. Add the egg, olive oil, ⅓ cup water, and the salt to the well and mix together by hand.
  2. Turn the dough out onto a lightly floured surface and knead, adding flour if the dough begins to stick to your hands, until the dough is very smooth and no streaks of flour or oil remain, about 1 minute. Wrap the dough with plastic wrap and let it rest 30 minutes at room temperature or up to one day in the refrigerator. Allow refrigerated dough to stand at room temperature 30 minutes before continuing.
  3. Set the dough on a baking sheet coated with cooking spray. Gently press the dough out with the palm of your hand. Without the gluten, the dough doesn't have enough stretch to use a rolling pin.
  4. Preheat the oven to 375 degrees. Shred the cabbage.
  5. Heat one tablespoon olive oil over medium high heat, add the cabbage and a good pinch of salt and cook for five minutes or until soft, stirring occasionally. Add the onion, garlic and mustard powders. Add one teaspoon water and turn the heat to low. Cook for another 10 minutes, stirring occasionally.
  6. Next, spread the spicy brown mustard over the crostata dough.
  7. Add the cooked cabbage and spread evenly over the dough, leaving about an inch border. Then, add the corned beef and the cheese in the same manner.
  8. Fold the overhanging dough over the filling to form a one-inch border on all sides.
  9. Bake until the filling is firm in the center and the crust is set, about 25 minutes. Allow the crostata to cool. Serve warm with extra spicy brown mustard for dipping.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/corned-beef-and-cabbage-buckwheat-crostata/