Buckwheat Crostata with Delicata Squash, Ricotta, and Eggplant and Mushroom "Sausage"

based on a recipe from Food & Wine

This savory vegetarian tart combines so many lovely fall flavors into a perfect weeknight meal!

Prep Time

35 minutes

Cook Time

40 minutes


4 Servings


1 cup flour, all-purpose (plus extra for dusting)
3⁄4 cup butter, unsalted (cold, cut into pieces)
1⁄2 cup flour, buckwheat
1⁄4 teaspoon salt, kosher
1⁄3 cup water, ice
2 tablespoons olive oil, extra virgin
1 eggplant (small to medium, peeled and diced)
7 ounces mushrooms (mixed varieties or all one favorite type, finely chopped)
1 teaspoon fennel seeds (lightly crushed)
1⁄4 teaspoon red pepper flakes (plus extra to taste)
1 clove garlic (minced)
  salt and pepper
1 squash, delicata (halved, seeded, and very thinly sliced (no need to peel!))
2 cups cheese, ricotta
1 tablespoon oregano, fresh (finely chopped, plus extra whole leaves for garnish)
2 tablespoons honey (plus extra for drizzling)
1 egg (lightly beaten)


Combine all-purpose flour, buckwheat flour, butter, and salt in a food processor and pulse 5-8 times, or until butter pieces are about the size of peas. Add ice water and process just until the dough comes together in a shaggy ball. Dump onto a floured board and knead lightly, then form into a ball. Roll out to a diameter of 15 inches, then transfer to a parchment-lined baking sheet. Cover loosely with plastic wrap and refrigerate 20 minutes.

Meanwhile, preheat oven to 400 degrees Farenheit and heat olive oil in a saute pan over medium heat. Add eggplant and mushrooms and cook, stirring occasionally, until softened and brown. Add fennel seeds, red pepper flakes, and minced garlic, and saute for 3-4 minutes, or until garlic is softened. Remove from heat and stir in sliced delicata squash.

Stir together ricotta, honey, finely chopped oregano, and salt and pepper to taste in a small bowl. Remove dough from refrigerator, allow to warm slightly for about three minutes, and spread ricotta mixture over the center, leaving about a 2-inch border. Top with veggie mixture, then gently fold the edges of the dough over the filling, leaving a gap in the center and overlapping/pleating every few inches to create the crust. Brush crust with beaten egg and sprinkle with salt (flaky sea salt is great here, but regular kosher salt will work). 

Bake for 40-45 minutes, or until crust is browned and crisp, and the squash slices have softened. Remove from oven and top with fresh oregano leaves, a sprinkle of red pepper flakes, and a drizzle of honey (all to taste). Cut into wedges and serve!