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Export 31 ingredients for grocery delivery
Step 1
For the dough, in a food processor, combine both flours with the salt and pulse to mix
Step 2
Add the butter and pulse until pea-size pieces form
Step 3
Add the sour cream, ice water and lemon juice and pulse until the dough starts to come together
Step 4
Transfer to a lightly floured work surface, gather any crumbs and knead until smooth
Step 5
Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour
Step 6
Preheat the oven to 400°F
Step 7
Line a baking sheet with parchment paper
Step 8
For the filling, in a small bowl, toss the fennel with 1 tablespoon of the olive oil and season with salt and pepper
Step 9
In a medium skillet, heat another tablespoon of olive oil
Step 10
Add the shallot, season with salt and cook over moderately low heat, stirring, until softened and lightly browned, about 6 minutes
Step 11
Remove the shallot to a small bowl and allow to cool
Step 12
In the same skillet, add the fennel and cook until slightly softened and golden brown, about 3 minutes per side
Step 13
Set aside
Step 14
In a small bowl, mix the ricotta with the lemon zest, garlic, 1 teaspoon thyme, 1 teaspoon minced oregano and ½ teaspoon minced rosemary
Step 15
Season with salt and pepper
Step 16
In a large bowl, toss the squash with the celery root and the remaining 1 tablespoon olive oil
Step 17
Season with salt and pepper
Step 18
On a lightly floured work surface, roll out the dough to a 13-inch round
Step 19
Transfer to the prepared baking sheet
Step 20
Spread the ricotta mixture on the dough, leaving a 1-inch border
Step 21
Pile the squash mixture on the ricotta, then scatter the caramelized fennel on top and top with the shallots
Step 22
Fold 1 ½ inches of the dough edge over the vegetables
Step 23
Sprinkle with more thyme, oregano and rosemary leaves
Step 24
Brush the dough edge with the beaten egg
Step 25
Bake the crostada for 15 minutes, until it starts to brown
Step 26
Sprinkle the Parmigiano over the filling and bake 15 to 20 minutes more, until the vegetables are tender and the crust is golden
Step 27
In a small bowl, mix the honey with the lemon juice and red pepper flakes (if using)
Step 28
Drizzle the honey mixture over the crostada just before serving