Lunch: Crostata with Mushrooms and Pancetta

This recipe includes superfoods such as:

Lemon

Health benefits of Crostata with Mushrooms and Pancetta

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt, plus 1/2 teaspoon
3 tablespoons butter, cut into small pieces
1 1/2 tablespoons lemon juice
1/2 cup mascarpone cheese
3 tablespoons ice water
2 ounces diced pancetta
1 teaspoon chopped fresh thyme (or rosemary, oregano, parsley, or a combination)
1 1/2 to 2 cups leftover side dish vegetables (like sauteed mushrooms and shallots)
1/2 cup grated cheese (try a combo of smoked mozzarella and fontina)
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly grated Parmesan
1 large egg, lightly beaten

Instructions

In a food processor combine the flour, and 1/2 teaspoon salt. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. In a small bowl combine the lemon juice and mascarpone. Add the mascarpone mixture to the food processor and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 20 minutes.
Meanwhile, preheat the oven to 400 degrees F. Cook the pancetta in a small saute pan over medium heat until golden and crisp, about 4 minutes. Add the herbs and stir. Transfer the pancetta, herbs, and the pan juices to a medium bowl. Add the leftover vegetables, grated cheeses, the remaining 1/2 teaspoon salt, and pepper. Toss to combine and set aside.
Place the chilled dough on parchment paper. Roll the dough out into a 12-inch wide circle about 1/4-inch thick. Spread the vegetables out in the center of the dough leaving a 2-inch border. Sprinkle the vegetable mixture with Parmesan. Fold the border up and over the vegetables forming a crust. Using a pastry brush, brush some of the egg over the crust. Transfer the parchment paper and crostata to a baking sheet. Bake until the crust is golden, about 25 minutes. Slice and serve.