I came across this easy Strawberry Crostata recipe to use up some more of the delicious in-season strawberries we are enjoying here in Northern California. The crust is a simple rustic form that is folded up over the fresh strawberry filling.
I chose to bake mine in the oven but you can also cook this crostata on the grill! The strawberries are the star in this dessert with their fresh sweet flavor. I added a little Fiori Di Sicilia flavoring because I think strawberries and orange are a perfect pair! The crust is delicious, crisp and flakey. Serve with whipped cream or vanilla ice cream. Here is how you can make your own.
You can find the entire recipe here. Start with the crust.
Crust: In the bowl of a food processor fitted with the steel blade pulse together the flour, sugar, lemon zest and salt until blended. Add the pieces of ice cold butter and toss with the flour mixture. Pulse a few times until the butter looks like small peas.
Add the ice cold water 1 tablespoon at a time while pulsing until the mixture looks like sand and clumps together when you squeeze it in your hand. Don't over work the dough or the pastry will be tough and hard. Dump the mixture out onto a sheet of plastic wrap and press the dough together into a disc. Cover tightly in wrap and chill for 1 hour.
When the dough has chilled for 30 minutes start to preheat the oven to 450. When the dough has chilled for 1 hour remove from fridge and roll into a 12 inch circle. Transfer dough to a cookie sheet lined with parchment.
Filling: Wash, hull and cut strawberries into quarters. Set aside. In a medium bowl mix together the cornstarch, lemon juice, sugar, vanilla extra and 1/4 teaspoon Fiori di Sicillia if using. Toss in strawberries and mix to coat. Let stand for 5 minutes then ladle into the center of the rolled dough leaving a 2 inch border of dough. Brush the top of the strawberries with melted strawberry jelly and sprinkle with sliced almonds. Fold over and pleat the edges of the dough leaving an opening in the center. Brush dough with half and half or a beaten egg. Sprinkle with coarse sugar if desired.
Bake in preheated oven for 25-27 minutes. I like my pastry really dark ala Tartine Bakery style so I let it bake a little longer. If your pastry is starting to look to dark, tent with foil. The crostata is done when the strawberries start bubbling up around the edges. Remove from oven and let cool for at least 15 minutes before serving or let cool completely and serve at room temperature with whipped cream or ice cream.