On May 12th, we announced this year’s Shavuos Contest, as a result we received 26 entries. Some were great, others mediocre. We agonized over which deserved to win, but in the end SYR and I agreed that Pessy Haskelevich‘s entry was the best.
Here is her prize:
Who is Ms. Haskelevich? She’s a food and wine specialist and private chef. She’s catered numerous wine pairing dinners, done Shabatot at hotels, she also does cooking demos for adults and cooking clubs for kids. While talking to Pessy through email I found her very creative, witty and knowledgeable about wine and the delicate nuances of food. You may contact her at: anatomyof firstname.lastname@example.org.
Beet and Asparagus Crostatta
Whether sweet or savory a crostatta is less fussy than a traditional tart and offers a more crisp crust. Use your imagination to change it up throughout the year; butternut squash and red onions in winter, tomatoes and corn in summer and this can easily be dessert if you add ¼ cup sugar to the dough and fill it with fresh fruit.
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
- 4-6 tablespoons ice-cold water
- 1 large egg, lightly beaten
- 2 pounds beets, cut in half and thinly sliced
- 1/3 cup apple cider vinegar
- 3 tablespoons olive oil
- 20 mint leaves chopped
- salt and pepper to taste
- 4 stalks asparagus cut into 3 inch pieces
- 4 oz ricotta or soft goat cheese (optional)
- ¼ cup walnuts, toasted and coarsely chopped
- Pulse flour and salt in the food processor. Add the butter and pulse 10 times or until mixture resembles a coarse meal.
- Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.)
- Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Preheat oven to 400°F with rack in middle.
- Toss beets with vinegar, olive oil, salt, pepper and mint. Set aside
- Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin.
- Transfer to a baking sheet lined with slightly greased parchment paper.
- Distribute the chopped walnuts in the center of the dough leaving a 2-3 inch border.
- Leaving the juices behind arrange the beets with the asparagus on top of the walnuts. If using cheese, dot the top of the crostatta with small pieces of ricotta or goat cheese.
- Fold dough in on itself to cover outer rim of filling, pleating dough as necessary.
- Drizzle a tiny bit of olive oil and freshly ground pepper all over top of the crostata.
- Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 40-45 minutes.
- Cool on baking sheet on a rack 10 minutes before serving.