There’s something truly special about a rustic crostata—it’s effortlessly elegant yet packed with comforting flavors. This Winter Vegetable Buckwheat Crostata is the perfect balance of hearty, nutty buckwheat crust, sweet roasted vegetables, gooey cheddar, and a touch of honey for that perfect hint of sweetness. It’s the kind of dish that makes your kitchen smell incredible and feels like a warm hug on a chilly day.
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Trust me, you’re going to love this one. Whether you’re making it for a cozy dinner, a brunch centerpiece, or even meal-prepping for the week, this crostata is a game-changer. It’s packed with nutrient-rich winter vegetables, and the cheddar-honey combo? Absolutely divine. Let’s dive in!
Why You’ll Love This Recipe
Versatile: This crostata works for lunch, dinner, or even as a fancy appetizer. Serve it warm or at room temperature—it’s always a hit!
Budget-Friendly: Uses seasonal winter vegetables and simple pantry staples, making it an affordable yet gourmet-worthy dish.
Quick and Easy: The rustic, free-form crust means no fussy shaping—just roll, fill, and bake!
Customizable: Swap in your favorite veggies or cheeses to make it your own. Love goat cheese? Toss some in! Want a bit of spice? A pinch of red pepper flakes will do the trick.
Crowd-Pleasing: Whether you’re serving vegetarians or meat-eaters, everyone will love this comforting yet slightly fancy dish.
Ingredients in Winter Vegetable Buckwheat Crostata
Buckwheat Crust: This nutty, earthy crust adds depth and a delightful crispness. Bonus: It’s gluten-free!
Winter Vegetables: Think butternut squash, sweet potatoes, or parsnips—whatever’s in season! These veggies caramelize beautifully in the oven.
Cheddar Cheese: Sharp cheddar melts into the veggies, adding richness and a touch of tangy goodness.
Honey: Just a drizzle enhances the natural sweetness of the roasted veggies and pairs beautifully with the savory elements.
Olive Oil: Helps the vegetables roast to perfection, bringing out their deep, caramelized flavors.
Fresh Herbs: Rosemary, thyme, or sage add a fragrant, earthy touch to the filling.
Egg Wash: Gives the crust a golden, glossy finish that makes it look as good as it tastes.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Oven: Set your oven to 375°F (190°C). A hot oven is key to getting that perfectly crisp crust and caramelized veggies.
Prepare the Buckwheat Crust: In a large bowl, mix the dry ingredients, then cut in the butter until crumbly. Add cold water gradually and knead until a dough forms. Chill in the fridge while you prepare the filling.
Roast the Vegetables: Toss your winter veggies with olive oil, salt, and pepper. Spread them out on a baking sheet and roast until tender and slightly caramelized.
Roll Out the Dough: On a floured surface, roll out the chilled dough into a rough circle. No need for perfection—rustic is the goal!
Assemble the Crostata: Spread a layer of shredded cheddar in the center of the dough, leaving a border. Pile the roasted veggies on top, then drizzle with honey.
Fold the Edges: Gently fold the edges of the dough over the filling, pleating as you go to create a rustic shape.
Bake to Perfection: Brush the crust with egg wash and bake until golden brown and crisp.
Cool & Serve: Let the crostata rest for a few minutes before slicing. Serve warm or at room temperature for maximum flavor.
How to Serve Winter Vegetable Buckwheat Crostata
Fresh Salads: A side of arugula with lemon vinaigrette balances the richness beautifully.
Crusty Bread: Not necessary, but if you’re extra hungry, some warm sourdough is always welcome.
Creamy Accompaniments: A dollop of crème fraîche or Greek yogurt takes it to the next level.
Vegetable Sides: A simple side of roasted Brussels sprouts or sautéed kale adds more greens to the meal.
Additional Tips
Prep Ahead: Roast the vegetables and make the dough in advance for an easy weeknight meal.
Spice It Up: Try adding smoked paprika or chili flakes for extra depth.
Dietary Adjustments: Swap cheddar for goat cheese or use a gluten-free flour blend if needed.
Storage Tips: Leftovers keep well in the fridge for up to 3 days. Reheat in the oven for best results.
Double the Batch: Make two crostatas and freeze one before baking for a quick future meal.
FAQ Section
Q1: Can I use a different flour for the crust?
A1: Absolutely! If you don’t have buckwheat flour, try whole wheat or a mix of all-purpose and rye.
Q2: Can I make this crostata ahead of time?
A2: Yes! Assemble it and store it in the fridge, then bake when ready to serve.
Q3: How do I store leftovers?
A3: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Q4: Can I freeze this crostata?
A4: Yes! Freeze it unbaked, then bake straight from the freezer, adding 5-10 extra minutes to the baking time.
Q5: What’s the best way to reheat this dish?
A5: Warm in a 350°F oven for 10 minutes to restore crispness.
Q6: Can I make this vegan?
A6: Yes! Use a dairy-free cheese alternative and swap the egg wash for plant-based milk.
Q7: What other cheeses work well in this recipe?
A7: Goat cheese, Gruyère, or even blue cheese add amazing depth.
Q8: Can I add protein?
A8: Sure! Crispy pancetta or roasted chickpeas make great additions.
Q9: What’s the best honey to use?
A9: A mild, floral honey like clover or wildflower complements the flavors beautifully.
Q10: Can I serve this cold?
A10: Absolutely! It tastes just as delicious at room temperature, making it perfect for picnics or meal prep.
Final Thoughts
This Winter Vegetable Buckwheat Crostata with Cheddar & Honey is proof that simple, wholesome ingredients can create something truly spectacular. Whether you’re savoring it fresh out of the oven or enjoying leftovers the next day, it’s a dish that brings warmth and comfort to any meal.
Print
Winter Vegetable Buckwheat Crostata with Cheddar & Honey
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This rustic Winter Vegetable Buckwheat Crostata combines a buttery homemade buckwheat crust with caramelized fennel, leeks, and red chard, all layered with melty white cheddar and finished with a drizzle of lemon-sesame honey. It’s a perfect balance of savory and sweet, making it an excellent choice for healthy dinner recipes, easy dinner recipes, and high-protein meals. This crostata is a delicious homemade recipe for cozy winter nights.
Ingredients
Buckwheat Dough
- 6 oz all-purpose flour
- 2 oz buckwheat flour
- 1/2 tsp kosher salt
- 1/4 lb salted butter, cold and cubed
- 2 tbsp fresh oregano leaves
- 1/4 cup + 2 tbsp cold water
Crostata Filling
- Olive oil
- Kosher salt, to taste
- 1 fennel bulb, cored and thinly sliced
- 1 leek, thinly sliced
- 1 bunch red chard, stemmed and roughly chopped (about 6 cups)
- 1 lemon
- 6 oz white cheddar cheese, shredded
- 1 egg, beaten (for brushing)
- 1 tbsp + 2 tsp toasted sesame seeds
- 2 tbsp honey
- 1 tbsp fresh oregano leaves
- Flaky sea salt, for serving
Instructions
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Make the Buckwheat Dough:
- In a food processor, pulse together the all-purpose flour, buckwheat flour, and salt.
- Add the cold butter and oregano, then pulse until the mixture resembles coarse crumbs.
- With the processor running, drizzle in the cold water until the dough starts to pull away from the sides.
- Gather the dough into a flat disk, wrap in plastic wrap, and chill for 45 minutes (or up to 3 days).
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Prepare the Vegetables:
- Heat a 12” skillet over medium heat and coat the bottom with olive oil.
- Add the fennel with a pinch of salt and cook for 6-8 minutes, stirring often, until soft and caramelized. Transfer to a plate.
- Add a little more olive oil, then sauté the leeks with a pinch of salt for about 2 minutes. Transfer to the plate.
- Add a bit more olive oil, then cook the chard with a pinch of salt and the juice of half a lemon for 30 seconds, until just wilted.
-
Assemble the Crostata:
- Preheat the oven to 425°F.
- Let the chilled dough sit at room temperature for a few minutes, then roll it out on a lightly floured surface into a 12” circle.
- Transfer to a parchment-lined sheet pan.
- Sprinkle half the cheddar over the dough, leaving a 1” border.
- Layer the chard, fennel, leeks, and remaining cheddar on top.
- Fold the edges of the dough over the filling, pressing any cracks together.
- Brush the edges with the beaten egg and sprinkle with 1 tbsp sesame seeds.
-
Bake and Serve:
- Bake for 35 minutes, until the crust is golden and crisp.
- In a small bowl, mix the honey, oregano, 2 tsp lemon juice, and remaining 2 tsp sesame seeds.
- Slice the crostata into 6-8 pieces.
- Drizzle with the honey mixture and sprinkle with flaky sea salt before serving.
Notes
- For a gluten-free option, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
- Aged white cheddar or gruyere can be used for a bolder flavor.
- Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg