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.
Strawberry Rhubarb Crostata
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:
- Preheat oven to 425°F degrees
- In the bowl of a food processor, combine the flour, 2 tablespoons of sugar and salt - pulse for a few seconds to combine
- Add butter and pulse until the mixture resembles coarse crumbs
- 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.
- 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)
- Form each quarter into flat discs and wrap them individually in plastic wrap - refrigerate dough for about 20 minutes
- Meanwhile, prepare your fruit - toss the strawberries and rhubarb in a bowl
- Add the remaining ¾ cup sugar and cornstarch and toss together - a syrup will form
- 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
- 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
- Refrigerate the crostatas for 10 minutes
- With a pastry brush, lightly sweep cream over the pastry and sprinkle with the sugar
- Bake for 23-25 minutes - can be served warm or at room temperature