Potato and Pancetta Crostata with Grana Padano PDO
Prep time 20mins
Cook time 1hr
Serves or Makes: 8

Recipe Card

For the crostata crust


  • 1 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 cup butter, frozen and cubed
  • 1/4 cup ice water

For the potato crostata


  • 4 ounces pancetta
  • 2 shallots, thinly sliced
  • 1 large egg, beaten
  • 1 tablespoon water
  • 1 1/2 cups Grana Padano PDO
  • 1 yukon potato, thinly sliced
  • 1/2 tablespoons olive oil
  • freshly cracked black pepper, to taste
  • sea salt, to taste
  • 1 tablespoon fresh chives, chopped

For the crust


  • Step 1

    Food processor method: Add flour and salt to the food processor. Pulse the flour mixture a couple of times. Add butter then pulse again until the butter and flour form small pieces. Add water one tablespoon at a time and pulse a few times until the dough comes together and forms a ball. Be careful not to overwork the dough.

  • Step 2

    By hand method: In a large mixing bowl, add the flour and salt. Then, whisk the dry ingredients until well mixed. Add the butter to the dry ingredients and toss until the butter is coated with flour. Use your fingers and palms to pinch the butter until it forms pea-sized bits of floury butter. Stir in water one tablespoon at a time. Use your hands to knead the dough until the ingredients are fully incorporated and the dough forms a cohesive ball.

For the crostata

  • Step 1

    Place dough onto a clean, flat working surface. Form into a ball, then roll into a disk. Wrap the dough in parchment paper or cling wrap then place the dough in the freezer.

  • Step 2

    Add pancetta to a cold pan. Turn on the heat to medium and cook until the fat renders and the pancetta becomes crispy, about 10 minutes. Remove the pancetta from the pan and reserve the oil in the pan.

  • Step 3

    Add the shallots to the leftover pancetta oil in the pan and cook on medium until softened, about 5 minutes. Remove from the heat and set aside.

  • Step 4

    Heat oven to 400°F. Line a baking sheet with parchment paper and set aside.

  • Step 5

    Add the cracked egg and a tablespoon of water to a bowl and whisk until smooth. Set aside.

  • Step 6

    Remove the dough from the freezer and place on a lightly floured surface. Roll dough into a 12-inch wide circle and gently place onto a baking sheet.

  • Step 7

    Leaving 2 inches around the perimeter of the dough, spread an even layer of cooked shallots, a layer of 1 cup of grated Grana Padano PDO, and arrange the potato slices in the center of the dough circle on top of the cheese. Brush the potatoes with olive oil.

  • Step 8

    Add an additional layer of 1/2 cup grated Grana Padano PDO, freshly cracked black pepper, and sea salt if desired.

  • Step 9

    Gently fold the sides of the 2-inch dough perimeter inward and onto the potato filling. Brush the crust with egg wash.

  • Step 10

    Place in the freezer for 5 minutes, then on the middle rack in the oven and bake for 45-50 minutes or until the crust is golden brown.

  • Step 11

    With 3 minutes remaining, sprinkle with pancetta and place back in the oven. Remove from the oven and top with chives. Slice and serve.