With Geefree’s gluten-free puff pastry sheets the possibilities are endless. Our squash-sausage crostata is sure to be a crowd-pleaser. Your friends and family will ask for it over and over!
1 package of Geefree Puff Pastry Dough
Gluten Free flour for dusting
1 TBSP. Extra Virgin Olive Oil
8 oz. Mild Italian Sausage Links, casings removed
1 tsp. Fennel Seeds, coarsely crushed
12 oz. Acorn Squash or Butternut Squash, halved, seeded, and thinly sliced
Freshly Ground Pepper
¾ tsp. Kosher Salt, divided
2 Cups Whole-Milk Ricotta Cheese
1 TBSP. Oregano, fresh, chopped
1 TBSP. Buckwheat or any flavor honey, plus more for drizzling
1 Egg beaten for egg wash
Fresh Oregano Leaves for garnish
Crushed Red Pepper (optional)
Bring dough to room temperature. Preheat oven to 400°F. Prepare sheet pan with parchment and non-stick spray.
Dust counter then roll dough to a 15” circle, rotating dough occasionally to make sure it isn’t sticking. Dust as needed. Loosely roll dough circle onto rolling pin; unroll onto prepared sheet pan, cover with plastic wrap and refrigerate till cold and firm, about 20 minutes.
Heat oil in a large skillet over medium high.
Add sausage and crushed fennel seeds; cook, breaking up sausage with a wooden spoon, until meat is browned, about 5 minutes.
Remove skillet from heat, add squash, a few grinds of pepper and ½ tsp kosher salt.
Stir until well combined. Stir together ricotta, oregano, honey, and remaining ¼ tsp kosher salt in a medium bowl.
Remove chilled dough from refrigerator.
Spread ricotta mixture over dough leaving a 2” border.
Scatter squash-sausage mixture in an even layer over the ricotta mixture.
Fold edges of dough over filling, overlapping every 4” or so to create an even pleated crust. Brush crust with the beaten egg.
Bake in preheated oven until nicely browned and crisp, 40-50 minutes.
Remove from oven and immediately drizzle generously with honey. Scatter oregano leaves and red pepper (if desired) over filling.
Cut crostata into wedges.
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