Broccoli Rabe,Sausage, and Fontina Cheese Crostata

Ingredients for filling
1 bunch broccoli rabe,blanched
1 onion, sliced
3 links Italian sweet sausage,out of the casing.
1 cup Fontina cheese,grated
1 Tbl olive oil
1 Tbl butter
salt,pepper
egg wash (1egg beaten  with 1 Tbl of water)
1 Tbl prepared pesto

Ingredients for crostata dough
1 recipe  will yield 2 balls
21/2 cups of flour
1 tsp salt
1tsp sugar
2 sticks cold butter,cut up
5 Tbls cold water

Method for crostata dough
In a bowl, place the flour salt,sugar and butter.
Mix with a pastry cutter or hands, until it resembles
cornmeal.
Gradually add in the 5 Tbls of cold water
Gather the dough into 2 discs, reserve one for later use. You may freeze the extra dough.
On a lightly floured surface,roll out the dough large
enough to fit onto a parchment lined cookie sheet.
(about a 12” circle) place in refrigerator until the filling is
done.

Method for filling
Blanch and saute broccoli rabe in garlic and olive oil,set aside.
Saute onions with 1 Tbl of butter and 1Tbl olive oil, until carmelized.
Add  sausage and brown while crumbling the sausage meat.
Remove from heat.
Roughly chop broccoli rabe and add to saute pan,season with salt and pepper.
Cool before spreading onto the dough.
Remove dough from the refrigerator. Brush the bottom of the dough with pesto.
Place the filling in the middle of the dough,spreading in a circle,leaving a 2 inch border all around. Now fold
the exposed dough over the outter edge of the filling,formng a free form tart. Do not cover the filling
completely
Brush the outter edge with egg wash and sprinkle the center with Fontina cheese.

Bake for 30-35 minutes at 375 degrees until the crust is golden brown on the bottom.
NOTE: Feel free to make this crostata using any leftover vegetables such as asparagus,spinach,broccoli
etc.