Three ingredients and a pie crust, that’s all that is required for this savory / sweet crostata.
An Italian crostata is usually a simple “jam pie” served for breakfast. This one is inspired by an appetizer that I frequently serve to guests – cheese with a dipping jam. Since these two ingredients pair so well naturally, I thought why not make it into a crostata? Is it authentically Italian? Sort of, but with liberties. Is it authentically “Greg Nelson Cooks”? 100%!
It’s great as is, but if you want to gild the lily, consider adding in a very thinly sliced onion, or a teaspoon of finely chopped fresh rosemary to swing toward the savory side, or a cored and very thinly sliced apple, to lean toward the sweeter side. And whether you make your own pie crust (preferably so, and one that is all butter) or use store bought, this recipe comes together in a matter of minutes. I use a Pâte brisée (all butter pie crust) recipe from Martha Stewart for mine.
I usually stick to classic orange marmalade, apricot, or fig jam but below is a handy chart from HaryandDavid.com for other cheese and fruit pairing ideas.
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Cheese and Jam Crostata
Ingredients
- 1, 9-inch (23 cm) pie dough (See head note for recipe suggestion; use your own; or use a store-bought raw pie dough, but preferrable is an all butter dough)
- 1/2 cup (5 ounces) orange marmalade, apricot or fig jam, or jam of your choice
- 3 ounces (about 1 cup, gently packed) roughly grated Parmesan
- 3 ounces (about 1 cup, gently packed) roughly grated Provolone, Asiago, dry mozzarella (not fresh mozzarella, which is too watery for this recipe) or any semi-hard cheese of your choice
- See head note for other add-in ideas such as onion, apple, or a teaspoon of finely chopped fresh rosemary
Directions
- Pre-heat the oven with the rack in the center to 350 F (180 C)
- Place the rolled-out pie dough in a 9-inch (23 cm) pie tin, (glass is preferable if you have one). Trim or roll under the sides so that you have only 1/2-inch (1 cm) up the sides. Save the extra dough to roll out for a lattice top, if desired. Prick the dough on the bottom of the tin with a fork to prevent the bottom from bubbling up while baking
- Evenly spread the marmalade or jam across the bottom of the pie dough
- Mix the two cheeses and evenly scatter them over the top of the marmalade or jam
- If making and using a pie dough lattice, place it over the top of the cheese and gently press to adhere the ends to the pie dough. Bake for 45-50 minutes. Serve warm or at room temperature with a side salad or on its own
Greg Nelson Cooks 
Where is my Arliano update. I feel jipped
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