Strawberry Rhubarb Crostata

These individual sized crostatas are a great make ahead summer dessert. Sure it might not be peak strawberry season anymore – but they’re still good! You could make this recipe into one large crostata or 4 smaller ones that are perfect for two. You could even go further and make 8 mini individual ones if you’re in the mood to create more work for yourself. The name crostata (Italian) or galette (French) is really just fancy international lingo for a free form pie/tart made without the use of a pie dish or tart pan. In other words, easier homemade pie/tart. The good thing is, you can also make these ahead and serve them at room temp or reheat for a few minutes in the oven before serving. Serve these up with some vanilla ice cream and you’ve got yourself an awesome summer dessert.

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Strawberry Rhubarb Crostata

Yield: 4

Ingredients:

• 2 cups flour, plus more for dusting
• 3/4 cup + 2 tbsp sugar, divided
• 1/2 tsp salt
• 12 tbsp unsalted butter, cold and cubed
• 1/4 cup + 2 tbsp or more ice cold water (place cubes in the water until you're ready to use it)
• 1 - 3/4 lb strawberries, sliced
• 3/4 lb rhubarb, sliced into 1/2" pieces
• 1/4 cup cornstarch
• 1/4 cup cream
• 2 tbsp coarse sugar (if you don't have this, just use regular sugar)

Directions:

1. Preheat oven to 425°F degrees
2. In the bowl of a food processor, combine the flour, 2 tablespoons of sugar and salt - pulse for a few seconds to combine
3. Add butter and pulse until the mixture resembles coarse crumbs
4. Slowly add water until the dough just starts to come together - test the texture by pinching the dough between your fingers. If it holds together, it’s ready. If the dough is crumbly, add water a tablespoon at a time and pulse until the dough holds together.
5. Transfer dough to a floured work area and form it into a ball - cut into fourths (if you want to make individual mini ones, cut the dough into eighths, if you want one big large one, don't divide it up at all)
6. Form each quarter into flat discs and wrap them individually in plastic wrap - refrigerate dough for about 20 minutes
7. Meanwhile, prepare your fruit - toss the strawberries and rhubarb in a bowl
8. Add the remaining ¾ cup sugar and cornstarch and toss together - a syrup will form
9. On a lightly floured surface, roll out each disc of dough to a circle about 1/8” thick. Transfer dough to a rimmed baking sheet lined with parchment paper
10. Pile a quarter of the fruit filling into the center of the dough and fold the edges over the fruit, pleating as you go - repeat for remaining pastry discs and fruit
11. Refrigerate the crostatas for 10 minutes
12. With a pastry brush, lightly sweep cream over the pastry and sprinkle with the sugar
13. Bake for 23-25 minutes - can be served warm or at room temperature

 

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