Crostata With Peas and Pecorino

I am totally in love with flipping through magazines and finding beautiful pictures of food. Then, I just have to make it! I found this mushroom crostata recipe by Chef Antonia Lofaso in a People Magazine. It has a mushroom and pea filling that is encased by puff pastry. The delicate pastry is such a compliment to the cheesy filling. This was a delicious dinner that I hope to make again!

I started by making the filling because it requires about 30 minutes to cool. The filling consists of sliced mushrooms browned in butter, blanched snap peas cut into two, garlic, mascarpone cheese, pecorino Romano, heavy whipping cream, and lemon zest. After the filling cooled, I rolled out some store bought puff pastry and placed the filling in the center. I wrapped the puff pastry around it and baked it until golden brown. The recipe suggests using an egg wash, but I decided to omit it.

I think this serves two, but it can serve four if you are having sides with it. I enjoyed this for dinner with my husband two nights in a row. It was a delicious combination of flavors and it baked beautifully!