This improvised vegetable crostata made a delicious main course meal recently.
First I defrosted a package of frozen spinach and squeezed out as much excess moisture as I could, and set it aside in a bowl.
Then I made a simple pie crust dough and let it rest in the fridge.
Then I sauteed a pan full of mushrooms and onions in olive oil, seasoned with salt and pepper, until tender and carmelized.
When the vegetables were cooked, I took the pie dough from the fridge and rolled it out flat.
I spread the spinach out as a base for the crostata, leaving the edges of the dough empty. (Those edges would later fold over the top).
Then I layered the onions and mushrooms over the spinach.
Then I folded the edges of the dough over the top, leaving the center exposed, and baked it at 375 degrees F. until it was brown and lovely. I also had brushed a little milk on the crust to help it brown.
I think we were all surprised at how tasty and satisfying this dish was to eat!
I was able to garnish my crostata with some delicious green tomato chow chow that my sister Karen had sent us for Christmas.
I had never had chow chow before, and it was fabulous! It was the perfect tart-sweet accent for the savory vegetable pie.
One of my resolutions this year is to add a few more vegetarian main course meals to my cooking routine, and this dish will go a long way toward satisfying that goal--as well as our stomachs!