Gluten-Free Leek & Potato Crostata
Gluten-Free Leek and Potato Crostata – Sautéed leeks, potatoes and feta cheese baked in a buttery gluten-free crust. This Italian open-faced pie delivers flavours you will remember!
♥ What is a crostata?
A crostata is a classic Italian baked pie or a tart filled with savoury or fresh fruit filling. The recipe is very similar to a North American pie, except you don’t need to use a dish for baking it in. The dough can be rolled into a rectangle or a circle, then filled with fruit or veggies and the edges are partially folded over the filling. So a lot easier to make than a traditional pie. The crostata, also is known as Coppi, does not have to be perfect, in fact, it looks more rustic when it’s not perfectly shaped.
I love making crostata because it is so easy to assemble. All you need to do is roll out the dough and scatter it with the filling. The folding of the edges keeps everything intact and gives this pie a crispy crust. It is like an open-faced pie.
In this recipe, I made a filling with sautéed leeks, potatoes and feta cheese. The addition of the cheese adds flavour and saltiness to this savoury dish. The filling is lightly seasoned with salt and pepper.
This gluten-free leek and potato crostata will change a simple brunch to a special occasion event. The best part, you can add any filling. Some of my favourite fillings are spinach and mushrooms with cheese, tomatoes basil and mozzarella, or keep it sweet with fresh fruit, dabs of butter and cinnamon. YUM 🙂
Check out our complete list of gluten-free brunch recipes for that special day, such as mother’s day or birthday and surprise your loved ones. There is nothing more delicious than a freshly baked treat.
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