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1
In a food processor combine the flour, and 1/2 teaspoon salt.
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2
Pulse to combine.
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3
Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal.
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4
In a small bowl combine the lemon juice and mascarpone.
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5
Add the mascarpone mixture to the food processor and pulse a few times.
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6
Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball.
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7
Do not over mix.
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8
Turn the dough out onto a sheet of plastic wrap.
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9
Press into a disk, cover, and refrigerate for 20 minutes.
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10
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.
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11
Add the herbs and stir.
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12
Transfer the pancetta, herbs, and the pan juices to a medium bowl.
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13
Add the leftover vegetables, grated cheeses, the remaining 1/2 teaspoon salt, and pepper.
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14
Toss to combine and set aside.
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15
Place the chilled dough on parchment paper.
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16
Roll the dough out into a 12-inch wide circle about 1/4-inch thick.
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17
Spread the vegetables out in the center of the dough leaving a 2-inch border.
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18
Sprinkle the vegetable mixture with Parmesan.
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19
Fold the border up and over the vegetables forming a crust.
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20
Using a pastry brush, brush some of the egg over the crust.
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21
Transfer the parchment paper and crostata to a baking sheet.
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22
Bake until the crust is golden, about 25 minutes.
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23
Slice and serve.
