Peanut Crostata

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
8

More and more customers are demanding gluten-free options, but it’s tricky to find baked goods that qualify—and still taste good. Chef Nicotra’s Peanut Crostata, the dessert winner in a national peanut contest, fits the bill. He developed a gluten-free tart shell using a flour that’s a blend of rice starch, corn starch, potato starch, soy flour and xanthan gum. The gooey, crunchy peanut filling nicely complements the tender, buttery crust.

Ingredients

Tart Shell
1 1/2 cups gluten-free flour, containing rice starch, corn starch, potato starch, soy flour and xanthan gum
1/4 cup sugar
1/2 tsp. baking powder
Pinch of salt
1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
1 large egg yolk
Grated zest of 1 lemon
Ice water, as needed

Peanut Filling
2 large eggs
Pinch of salt
1/2 cup light brown sugar, lightly packed
1/2 tsp. vanilla extract
1/2 cup dark corn syrup
1 cup unsalted peanuts, toasted
1/2 cup (1 stick) unsalted butter, softened

Steps

  1. Prepare tart shell: Sift flour, sugar, baking powder and salt together; transfer to food processor. Add butter, egg yolk and lemon zest; process until butter is somewhat soft and evenly distributed throughout the flour mixture.
  2. Sprinkle 3 tbsp. ice water over mixture; pulse until dough just starts to hold together when lightly pressed. If necessary, add more ice water. Shape dough into a disk and wrap in plastic wrap. Chill dough at least 1 hour.
  3. Butter a 10-in. tart pan with removable bottom. On floured work surface, roll out dough into 12-in. circle. Center dough over tart pan; fit into edges of pan with your fingers and trim off excess overhanging dough. Prick bottom with fork; set on a baking sheet in the freezer for 10 min.
  4. Meanwhile, preheat oven to 350⁰ F. and prepare filling. In bowl of electric mixer, combine eggs, salt, brown sugar and vanilla; beat at med. speed for 2-3 min. Add corn syrup; continue to mix until blended. Add peanuts; mix again until incorporated. Add the butter and mix thoroughly.
  5. Pour filling mixture into tart shell; spread evenly with a spatula. Bake tart in preheated oven until edges of shell are golden brown and center of filling is set, about 40 min. Cool thoroughly for about 1 hr. before serving.  
Source: Recipe and photo courtesy of Southern Peanut Growers

More From FoodService Director

Ideas and Innovation
smoothie

Nurses often mention that at 2 p.m. they are dragging and just trying to get through their 12-hour shift. This winter I will be implementing a 2 p.m. pick-me-up, which will include a smoothie station where they can create their own smoothie to help get them through their shift. It will be filled with energy-boosting ingredients to personalize their own drink, such as bananas, almonds, spinach and even dark chocolate.

Ideas and Innovation
chili

Winter is when our guests frequently crave something comforting and hearty, and chili is great for that. Our plan is to boost guest engagement this winter by inviting them to design a unique chili experience. The guest chooses the type of chili first, then the vessel: bowl, bread or potato. Next, they customize their dish even further by choosing the toppings, which will be categorized as traditional, creamy, crunch or heat. The wild card, crunch and heat categories, are where my team and I will flex our creativity and highlight different flavors, ingredients or techniques.

Ideas and Innovation
new year party

In search of inspiration for this letter, I turned to the one I wrote for January 2017, in which I griped about some trends I wanted to toss in the new year. Twelve months later, the Sriracha trend has calmed down, food trucks seem slightly less pervasive and, while the definition of “clean” eating continues to evolve, it’s not so laser-focused on GMOs. So it seems my predictions were correct, including the one about where I’d be eating on New Year’s Day (though I had no clue my now-fiance would propose to me that night over duck noodle soup).

However, since this year has been...

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

FSD Resources