Gluten-Free Leek & Potato Crostata

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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.

Ingredients

  • 1/2 tsp. Himalayan salt
  • 1/2 cup (I stick) unsalted butter, cut into cubes, chilled in the freezer for 15 minutes
  • 10 Tbsp. Ice water
  • FILLING
  • 2 Tbsp. Extra virgin olive oil
  • 1 large leek, white and pale green parts only, halved lengthwise, thinly sliced
  • 1 large Yukon gold potato, thinly sliced (I used a mandolin)
  • 1/3 cup crumbled feta cheese
  • Himalayan salt and freshly ground GF black pepper to taste
  • 1 small egg, whisked
  • Instructions

  • In a food processor, pulse the flour, tapioca starch and salt until mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture.
  • Add the ice water, a tablespoon at a time, pulsing after each addition, until the dough just begins to stick together
  • Turn out the dough onto a work surface. Using your hands form the dough into a rectangle and wrap with plastic. Do not over knead the dough, only just enough to form the rectangle. Refrigerate for 1 hour
  • While the dough is chilling, sauté leeks in olive oil until softened, about 5 minutes. Season with salt and pepper, set aside to cool
  • To assemble, roll out the dough between two sheets of parchment paper to approximately 5 x 10-inch rectangle. Scatter half the leeks over the dough, then potatoes, then feta cheese and finish with remaining leeks. Fold edges of dough over the filling, tucking and overlapping slightly as needed. Brush top of the dough with egg
  • Bake in a preheated oven at 400 F for 35 - 40 minutes, until the crust is nicely browned. Cool for 15 minutes then serve.


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