This gorgeous crostata takes full advantage of some of the most delicious Oregon-grown ingredients found at the farmers market every fall and winter. Hazelnuts in the buttery crust offer a nutty richness to round out the acidity of Cooper Mountain’s crisp and lively Chardonnay, while the tart apples play off the wine’s ripe fruit flavors. Slice this beauty into thin wedges to serve as an appetizer or go bigger and make it the centerpiece of brunch or dinner with afresh green salad on the side.


Toasted Hazelnut Dough

  • 1/4 cup hazelnuts
  • 1 3/4 cups all-purpose flour, plus extra for dusting
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1/8 tsp black pepper
  • 1 cup (2 sticks) cold butter, cut into 1-inch cubes
  • 1/3 cup ice-cold water


  • 1 lb green cabbage, cut into 3/4-inch-wide ribbons
  • 3 large cloves garlic, finely chopped
  • 1 Tbsp finely chopped parsley
  • 1 Tbsp finely chopped dill
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup extra-virgin olive oil, plus extra for greasing
  • 1 Tbsp sherry vinegar
  • 1 tsp anchovy paste or finely chopped anchovies
  • 1 large tart apple, such as Honeycrisp or Granny Smith, skin on, cored, and cut into 1-inch pieces (divided)
  • 3 to 4 oz fresh goat or sheep’s milk cheese (divided)


Toasted Hazelnut Dough

  1. Preheat oven to 350ºF. Arrange hazelnuts in an even layer on a baking sheet and toast for 8 to10 minutes, until golden. If they have brown papery skins, fold nuts into a clean dish towel while still hot and vigorously rub.Some skins will remain on, which is fine.
  2. Pulse hazelnuts in a food processor, until finely chopped with a coarse meal texture. Add flour, sugar, salt, and pepper and pulse several times. Add butter and pulse until the butter pieces are roughly the size of chickpeas. Pour in the ice-cold water and pulse until dough forms a ball.
  3. Turn dough out onto a lightly floured surface and knead several times to form a flat patty. Wrap with plastic wrap and chill for at least 30 minutes.


  1. Preheat oven to 375ºF. Lightly oil a baking sheet.In a large mixing bowl, combine cabbage, garlic, parsley, dill, salt, pepper, oil, vinegar, and anchovy paste (or anchovies). Add half of the apple. Mix thoroughly. Spread in an even layer on the prepared baking sheet.
  2. Roast for 10 minutes. Rotate the pan and stir the mixture, then cook for another 10 to 15 minutes, until the cabbage begins to caramelize. Cool completely.
  3. Transfer the cooled cabbage mixture back to the mixing bowl and add the remaining apple and half of the goat (or sheep’s milk) cheese.


  1. Preheat oven to 375ºF. Remove dough from the refrigerator and set aside at room temperature for 5 to10 minutes.
  2. Roll out the dough on a lightly floured surface, making quarter turns between each roll. Dust with flour as needed, until dough is approximately 16 inches in diameter and 1/4 inch thick. Brush off any excess flour with a pastry brush.
  3. Trim dough to a 13-inch-diameter circle. Gather the excess dough, wrap in plastic wrap, and save for another use, such as mini jam tarts. (The leftover dough can be refrigerated for 3 days or frozen for 1 month.
  4. Center the pastry over our FINEX 10-inch Cast Iron Skillet. The dough should come up and drape slightly over the edges of the pan. If there is more, trim excess pastry. Gently press dough into the bottom and corners of the pan. Sprinkle the remaining goat (or sheep’s milk) cheese on the bottom. Spoon filling on top. Fold the border of the dough over the filling, pleating the pastry as you go. Brush the dough evenly with cold cream and sprinkle with sea salt.
  5. Bake on the center rack for 25 minutes. Rotate the pan and bake for another 20 to 25 minutes, until crust is deep golden brown.
  6. Cool crostata for 10 minutes, then serve.

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