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Gluten-Free Leek & Potato Crostata

Published: June 3, 2019 | By: Kristina Stosek
Prep Time Prep Time 20 Minutes
Difficulty Difficulty Intermediate
Cook Time Cook Time 40 Minutes
Serves Serves 4
Gluten-Free Leek & Potato Crostata
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Crostata, an Italian open-faced pie or tart is made with a butter pastry dough filled with fresh fruit or a savoury filling. This is a savoury gluten-free crostata made with leeks, potatoes and feta cheese. It has so many tasty elements, buttery crust, sautéed leeks, potatoes and the saltiness of feta cheese. For weekend baking, this gluten-free leek and potato crostata is definitely a must try recipe. Whether you are looking for something special for brunch or light casual dinner, this crostata delivers the flavours you will remember. Enjoy!

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Ingredients

  • 1 cup gluten-free 1-to-1 flour blend
  • 1/4 cup tapioca starch/flour
  • 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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