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Savory Leek, Tomato & Chorizo Crostada


½ (15-ounce) package refrigerated pie crusts (1 pie crust)
All-purpose flour for dusting
1 package (4 ounces) Fiorucci® Chorizo Cantimpalo
2 Roma tomatoes, thinly sliced crosswise
½ cup thinly sliced leek
1 large egg
⅓ cup crumbled goat cheese
2 tablespoons grated Parmesan cheese


Prep: 15 minutes plus standing and cooling | Bake: 30 minutes

Step 1

Preheat oven to 400°; line rimmed baking pan with parchment paper. Let pie crust stand to soften as label directs.

Step 2

On lightly floured work surface, with rolling pin, roll pie crust into 12-inch circle; transfer to prepared pan. Leaving 2-inch border, shingle chorizo then tomatoes over pie crust; sprinkle with leeks. Leaving center open, fold sides of dough over filling, allowing pastry to drape.

Step 3

In small bowl, whisk egg and 1 tablespoon water; brush top of dough with egg mixture and sprinkle center with cheeses. Bake crostada 30 minutes or until crust is lightly browned; cool 20 minutes. Cut crostada into 6 slices.

Approximate nutritional values per serving (1 slice): 251 Calories, 17g Fat (7g Saturated), 43mg Cholesterol, 540mg Sodium, 19g Carbohydrates, 1g Fiber, 1g Sugars, 8g Protein