Moose Crostata
The basic idea is simple. Pie dough, leeks, squash, and in the original, dark greens. I took my version in a wild direction with ground moose and lingonberries. I imagine this recipe would also be a great way to use up game and squash or mashed sweet potatoes from a holiday meal.
Ingredients
- 1 One batch of Seriously Foolproof Pie Crust, or your favorite pie crust recipe Linked in recipe notes.
- 1 pound ground moose
- 1 medium butternut squash (about 2 pounds)
- 2 medium sweet onions, sliced
- 1 cup lingonberries or bog cranberries plus a small handful for garnish (feel free to substitute commercial cranberries, but chop before using)
- Olive oil for cooking squash, onions, moose
- Salt and cracked pepper, to taste
- 3 teaspoons dried Herbes de Provence
Instructions
- Preheat oven to 400° F.Slice squash in half and scoop out seeds. Lay squash face up on a baking sheet and brush with oil. Bake at 400° F until soft enough to mash with a fork. Reduce oven temperature to 375° F.Meanwhile, sauté onions in olive oil and 1 teaspoon of Herbes de Provence until caramelized. Keep the heat at medium to medium-low so the onions don’t burn or crisp.In a separate skillet, brown the ground moose in olive oil with 2 teaspoons of Herbes de Provence.Mash the squash and mix with the ground moose, caramelized onions, and 1 cup of lingonberries. Add salt and cracked pepper, to taste.To assemble, roll the dough on a board lined with parchment paper to a ¼-inch thickness. Lift the parchment and dough onto a baking sheet.Spoon squash mixture into the center of the dough, making about an 8–9- inch roundish mound of filling. Fold the dough up over the filling, pleating the dough as you make your way around.Bake at 375° F for about 50 minutes or until golden brown. Remove from heat, and garnish with a handful of fresh lingonberries. Serve immediately or later at room temperature. Refrigerate or freeze any leftovers.
Notes
This recipe uses our Seriously Foolproof Pie Crust dough. Or you can substutute your own favorite pie crust recipe.
