Fall Harvest Crostata

Some recipes are worth the effort. They're the ones you save for a leisurely Sunday afternoon, when you have time to roll out dough, sauté vegetables slowly until they're perfectly tender, and watch something beautiful come together in your kitchen. This fall harvest crostata is exactly that kind of recipe, a bit more involved than your typical weeknight dinner, but so rewarding that you'll be happy you made it.

Inspired by a recipe from one of our favorite cookbooks on seasonal cooking, Six Seasons by Joshua McFadden, this savory crostata features a tasty filling of Cassoulet beans, cheese, herbs, and fall vegetables all wrapped in a nutty, buttery walnut crust. It's the kind of dish that works for breakfast, lunch, dinner, or a snack, and tastes even better the next day. Best of all, you can nibble your way through it throughout the week, making it perfect for meal prep or feeding a crowd.

And remember: crostatas are free-form by definition, and the best ones have a certain charm from their imperfect appearance. So don't stress about making it look perfect, rustic is the goal here.

Why This Recipe Is Special

What makes this crostata so satisfying is how it brings together so many wonderful flavors and textures. The walnut dough is slightly sweet and incredibly flaky, with a nutty richness that complements the savory filling. Inside, you have creamy Cassoulet beans mixed with tender Swiss chard, sweet leeks, fresh herbs, tangy ricotta, and sharp Parmigiano Reggiano. A layer of thinly sliced sweet potato adds sweetness and helps hold everything together.

It's the kind of dish that showcases what's best about fall cooking: hearty vegetables, warming spices, and layers of flavor that develop as everything bakes together. The filling is rich but not heavy, and the walnut crust adds a sophisticated touch that makes this feel special.

The Star: Organic Cannulah "Cassoulet" Beans

Let's talk about Cassoulet beans, also known as Cannulah™ or Classic Flat Whites™. These are the large, creamy white beans that French cooks have treasured for generations. A favorite of French cooks, these beans hold their large shape beautifully and soak up all the flavors around them, making them perfect for a dish like this where they'll be mixed with herbs, cheese, and vegetables.

What makes Cassoulet beans ideal for crostata is their substantial size and ability to maintain their shape while becoming incredibly creamy. Unlike smaller beans that might get lost in the filling, these beans add satisfying bites throughout. They absorb the flavors of the Swiss chard, garlic, and herbs while contributing their own mild, nutty taste and creamy texture.

Part of the Classic Flat White™ project, this is a very special bean bred from the exact same seed famously grown in France and Spain. The idea "began with a dinner in France" when a farmer and a bean breeder became enchanted with sublime white beans that had been cooked to perfection. After many years dedicated to breeding the perfect cassoulet bean that would thrive organically here in the US, the results are delectable.

Our Cassoulet beans are grown by Mark Doudlah at Doudlah Farms in Wisconsin. Mark is a 6th generation farmer who transformed his family's conventional farm into a certified regenerative organic operation. After his father was diagnosed with Mantle Cell Lymphoma, known as The Midwest Farmers' Cancer, due to long-term exposure to farm chemicals, Mark knew he had to change how they farmed. Today, Doudlah Farms goes beyond organic with Regenerative Organic Certification and continuous testing to ensure the cleanest, most nutrient-dense beans possible. Learn more about Mark and Doudlah Farms.

Building the Crostata

The process has three main steps: making the walnut dough, preparing the filling, and assembling everything before baking.

The walnut dough is simple but special. You pulse walnuts in a food processor until fine, then add flour, a touch of sugar, salt, and cold butter. A little water brings it together into a dough that you chill while you make the filling. The walnuts add richness and a subtle nuttiness that makes this crust stand out from typical pastry.

The filling is where the vegetables shine. You slowly cook Swiss chard stems and leeks until they're soft and sweet, then add the chard leaves until tender. The beans get folded in, then everything cools while you mix together ricotta, herbs, lemon zest, and eggs. Once combined, you have a rich, creamy filling packed with vegetables and beans.

Assembly is the fun part. You roll out the dough into a rough circle, arrange thin slices of sweet potato in the center, pile the filling on top, then fold the edges up and over, pleating as you go. The rustic, free-form look is part of the charm, no need for perfection here.

Baking and Serving

The crostata bakes at two temperatures: first at 375°F to brown the crust nicely, then at 325°F to cook everything through without over-browning. The result is a golden, flaky crust filled with a tender, flavorful interior. Let it cool for at least 15 minutes before cutting, which helps everything set and makes it easier to slice.

Serve it warm or at room temperature. It's delicious on its own, but a simple green salad dressed with lemon vinaigrette makes a perfect accompaniment. And because it keeps well in the fridge for several days, it's wonderful for meal prep, just reheat a slice whenever you want something satisfying and homemade.