I first laid eyes on this beautiful and majestic creature several years ago on Anne Burrell’s Secret of a Restaurant Chef on the Food Network. As she effortlessly prepared this beautifully browned and rustic crostata, I vividly remember salivating and wondering when I should make it and for what occasion. This recipe is not for the faint of heart, as it includes MORE than four cups of various cheeses (I refuse to count and acknowledge the true amount of cheese in the recipe). For the sheer volume of cheese alone, this recipe is perfect for sharing with a group of people. I have made it for friends at brunch, for potlucks, and for holidays. It can be the main or it can be a side for a meal. Dreamers like me would consider it a serving of vegetables. It’s showy and beautiful, incredibly delicious, and makes a statement on any table for every occasion.
Notes: Because this recipe yields such a large crostata, I split the recipe to make two smaller crostatas: one to gift to sweet new parents and one to Amy and her family. This recipe is adaptable and you can substitute any vegetables that you love for the leeks and/or swiss chard. Mushrooms! Squash! Roasted TOMATO! Don’t get me started on tomatoes in a savory crust . . . Anyway, this recipe is also just perfect as written. So make this one before you start doing your own jazzy riffs. I promise, it’s GOOD.