Traditional recipes

Meat and Potatoes Crostata

Meat and Potatoes Crostata

This savory rustic tart is filled with mashed potatoes, sausage, bacon and cheese.MORE+LESS-

Created January 18, 2017

Make with

Pillsbury Pie Crust

1

Pillsbury™ Refrigerated Pie Crust, softened as directed on box

2 1/2

cups prepared mashed potatoes

1

cup cooked and crumbled pork sausage

2

oz shredded sharp cheddar cheese

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  • 1

    Preheat oven to 400°F. Line a baking pan with parchment paper and unroll pie crust onto the pan.

  • 2

    Whisk together the egg and water to create an egg wash and brush a thin layer over the pie crust. (This will help the dough hold together when you fold it over the filling.)

  • 3

    Stir together the mashed potatoes, 1/2 cup of the crumbled sausage, half of the chopped bacon and half of the cheese. Spoon about 1 cup of this mixture into the center of the pie dough.

  • 4

    Add remaining potato mixture and spread toward the center of the pie crust, leaving a 3-inch border of uncovered crust around the edge.

  • 5

    Sprinkle the remaining sausage and bacon over top of the potatoes. Toss on half of the remaining cheese.

  • 6

    Fold the dough up over the outer edge of the potatoes, pinching the dough together as needed about every two inches, and brushing it with egg wash as you go.

  • 7

    When you are finished pleating the dough you should have a rustic-looking tart about 7-8 inches in diameter.

  • 8

    Bake for 22-26 minutes until crust is golden brown. Remove from oven, top with remaining cheese, and return to oven just for a moment until the cheese melts. Cut into slices and serve hot.

Expert Tips

  • One of my favorite indulgences is sinking my teeth into a slice (or three) of thick-crust mashed potato pizza topped with lots of cheese and bacon. (It might sound a little out-there, but I promise it’s delicious. Definitely give it a try!) But it’s a rare treat, as the closest pizza place serving this dish is quite a distance from our house.One night I was really craving this particular pizza and thought I’d try making it at home. I didn’t have any pizza crusts on hand and didn’t feel like making dough from scratch, so I grabbed a box of Pillsbury refrigerated pie crusts and used one of those instead. After all, it’s perfect for chicken pot pie, so I figured it would taste just as good with other savory ingredients. I filled the dough with mashed potatoes, bacon and cheese and folded it over into a crostata so that I could still cut slices and eat it like a pizza.Once baked, the flaky crust was light and delicate, which was a perfect balance for the substantial filling. I actually preferred it to the pizza crust!Over the years I’ve changed up the fillings, adding things I might have left over in the fridge, like crumbled sausage. I’ve even made versions of this crostata with broccoli, cheese and bacon, and a post-Thanksgiving one with turkey and gravy. So get creative and make a crostata with your favorite flavor combinations! It’s a great dinner idea to have on hand for those nights when you’re not sure what to make.
  • Try topping each slice with a dollop of sour cream.
  • You can swap out some of the meat for veggies. For instance, you can make a broccoli and cheese potato crostata topped with bacon.

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
520mg
21%
Potassium
300mg
8%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
5%
Sugars
1g
Protein
9g
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
2%
2%
Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • One of my favorite indulgences is sinking my teeth into a slice (or three) of thick-crust mashed potato pizza topped with lots of cheese and bacon. Definitely give it a try!) But it’s a rare treat, as the closest pizza place serving this dish is quite a distance from our house.

    One night I was really craving this particular pizza and thought I’d try making it at home. I filled the dough with mashed potatoes, bacon and cheese and folded it over into a crostata so that I could still cut slices and eat it like a pizza.

    Once baked, the flaky crust was light and delicate, which was a perfect balance for the substantial filling. I actually preferred it to the pizza crust!

    Over the years I’ve changed up the fillings, adding things I might have left over in the fridge, like crumbled sausage. So get creative and make a crostata with your favorite flavor combinations! It’s a great dinner idea to have on hand for those nights when you’re not sure what to make.

Watch the video: ITALIAN JAM TART CROSTATA - SHORTCRUST PASTRY (November 2020).