Artichoke and Spinach Crostata with Polenta Crust
Looking for a holiday appetizer? Look no further thanks to our delicious and flavorful artichoke and spinach crostata with polenta crust.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at colavitarecipes.com.
Cooking tools:
- Food processor
- Rolling pin
- Pastry brush
- Skillet
- Baking sheet
- Parchment paper
- Plastic wrap
- Oven
- Stove
- Refrigerator
- Measuring spoon
- Spatula
- Wooden spoon
- Fork
- Mixing bowl
- Chef's knife
- Cutting board
Ingredients
- 1 cup all-purpose flour
- ¼ cup Colavita Polenta
- ⅓ cup Colavita Extra Virgin Olive Oil
- ½ tsp salt
- 1 tsp black pepper
- 3 - 4 ice water
- ¼ cup Colavita Olive Oil
- 2 leeks white and pale green parts only, chopped
- 10 oz fresh spinach or frozen thawed and drained
- 1 tbsp Colavita Balsamic Vinegar
- 1 tbsp fresh lemon juice
- 2 jars Colavita Artichokes in EVOO
- 1 tsp freshly ground black pepper
- 6 oz blue cheese, broken into chunks
- 2 tbsp pine nuts
- 1 egg beaten
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