Fried Egg-Prosciutto Crostata Recipe
by Claire Thomas
I seem to always have extra pie dough hanging around the house, and every now and then I don’t feel like pie. I know, I know, how could this be? But I guess there is such a thing as too much pie. So with this extra pie dough, and no appetite for pie, I looked at what else I had lying around. Eggs! I love putting an egg on top of anything, and pie crust seemed like just the thing. I threw on some cream and prosciutto, and here we are. This would be delicious with pureed vegetables, or some wilted spinach. However, it’s hard to remember that this is not a pizza. The crust is quite rich, so fight the urge to cover everything in cheese. Enjoy!
PHOTO: Claire Thomas
Ingredients
½ recipe pie dough
3 tablespoons heavy cream
1 garlic clove, minced
3 sliced of prosciutto
1 or 2 eggs
1 tablespoon parsley, roughly chopped
1 pinch chili flake
balsamic vinegar, for garnish
Directions
Preheat oven to 425°F. On a lightly floured surface, roll out the dough to about 1/8 inch thick. Transfer dough to a parchment lined baking sheet, and fold over the edges by about 1 to 2 inches. The crostata should be about 10 inches wide. Pour the cream into the center of the crostata and sprinkle with garlic. Layer with prosciutto and bake for about 10 minutes, until the prosciutto is starting to get tender and the crostata is golden brown. Pull the crostata out of the oven, crack one or two eggs on top, sprinkle with parsley, salt, pepper, and chili flake, and bake again for about 7 to 10 minutes, or until the eggs are just set. Remove from oven, sprinkle with balsamic, and slice like a pizza. Enjoy while warm.
PHOTO: Claire Thomas
Ingredients for pie dough
This is a double crust recipe—you can refrigerate for three days or freeze the other one for future use.
2 ½ cups all-purpose flour
3 tablespoons sugar
1 teaspoon kosher salt
8 ounces (two sticks) unsalted butter, cold, cut into small pieces (or lard, shortening, and/or cream cheese)
¼-½ cup ice water
Directions
In a food processor or quickly using your fingertips, combine the flour, sugar, salt and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first ¼ cup of water and mix until the dough comes together easily. It’s too dry if it immediately clumps apart. Add two tablespoons of water at a time—you can always add more water but not more flour, so careful not to add too much!
Gather the dough into two balls and plop them on top of two sheets of plastic wrap. Loosely wrap up each ball and press down, smooshing the ball into a disc about an inch thick. Pop them in the fridge for at least 30 minutes.
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