Start to finish: 2 hours
Hands-on time: 45 minutes
1 small butternut squash (about 1 ¼ pounds), peeled, seeded and cut into slices about ¼-inch thick
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt
2 large leeks, white and light green parts sliced, halved, sliced 1/2 -inch thick, rinsed well and patted dry, about 3 cups
1 large red bell pepper, sliced thin and the slices halved crosswise
½ cup pitted sliced dates
Freshly ground black pepper
One recipe Pie Dough (recipe below) or 1 store-bought pie dough (about 12 ounces)
4 ounces crumbled blue cheese
1 large egg, beaten lightly with 1 tablespoon water
½ cup coarsely chopped lightly toasted pine nuts or pistachios
Preheat the oven to 450°F and line a rimmed baking sheet with parchment.
Toss the squash with 1 tablespoon of the oil and the salt on the prepared baking pan and spread it in a single layer. Bake the squash in the middle of the oven until it is just tender, about 20 minutes. Reduce the oven to 400°F.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium high heat; reduce the heat to medium and add the leeks, bell pepper, and a hefty pinch of salt. Cook the mixture, stirring occasionally, until the vegetables are just tender, about 10 minutes.
When the squash is done, add it to the skillet stir the mixture well and let it cool to room temperature. Reserve the sheet pan and line it with a fresh sheet of parchment.
Roll out the dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer the dough to the sheet pan, sprinkle all the dates and half the cheese evenly in the center of the dough, leaving a 2- to 3-inch border, and spread the filling on top of the cheese. Sprinkle the remaining cheese over the top and fold the dough in on itself to cover the outer rim of the filling, pleating the dough. Brush the edges of the crostata with the egg mixture and bake in the lower third of the oven, until the edges are golden, about 30 minutes. Let cool on a rack for 10 minutes before serving.
To serve: sprinkle the nuts over the top of the crostata filling, cut the crostata into wedges and transfer to plates.
Start to finish: 1 hour 15 minutes
Hands-on time: 15 minutes
Servings: Makes enough dough for a large (10-inch) single-crust pie
180 grams (about 1 1/2 cups) unbleached all-purpose flour
1/4 teaspoon table salt
10 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2 to 4 tablespoons ice water
Stir together the flour and the salt in a large bowl, add the butter and, working quickly with your fingertips or a pastry blender, mix the dough until most of mixture resembles coarse meal, with the rest in small (roughly pea-sized) lumps. Drizzle 2 tablespoons ice water evenly over the mixture and gently stir with a fork until incorporated. Gently squeeze a small handful: it should hold together without crumbling apart. If it doesn’t, add more ice water, 1/2 tablespoon at a time, stirring 2 or 3 times after each addition until it comes together. (If you overwork the mixture or add too much water, the pastry will be tough.)
Turn the dough out onto a clean work surface and divide into several portions. With the heel of your hand, smear each portion once in a forward motion on the work surface to help distribute fat. Gather the smeared dough together and form it, rotating it on the work surface, into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.