Strawberry Rhubarb Crostata
We were strawberry picking up a storm last week so brace yourself for a few upcoming strawberry recipes. Unfortunately, we had to do most of the strawberry picking in the fields north of us. The strawberry patch I planted is very slowly ripening and has so far yielded about 10 berries total. I think next year it will be more abundant as the plants mature. In the mean time, we are happy to pick wherever and whenever and I was thrilled to have about 20 pounds to work with last weekend.
As luck would have it, some of the strawberry picking I did was with my friend Nicole. She is my oracle of all recipe ideas just when I feel I am fresh out. She spent the entire afternoon regaling me with stories of the perfect sticky-sweet strawberry-rhubarb crostata and I knew I had to make it the second I got home. I followed her advice and used the crostata dough from Ina Garten’s cookbook, then eye-balled the amount of fruit based on weight. It turned out beautifully. I made two and gave them to neighbors, and saved the other two for us. The crust was the perfect amount of buttery and tender, the fruit was sweet without being too cloying, and the texture was just right. Serve this with a scoop of vanilla ice cream and you’ve got your new favorite summer dessert.
crust adapted from Ina Garten
- For the crust:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 2 sticks cold unsalted butter, diced
- 6 tablespoons ice water
- For the filling:
- 2 pounds fresh strawberries, washed, hulled, and halved
- 1 pound rhubarb
- 2 tablespoons plus ½ cup all-purpose flour, divided
- 2 tablespoons plus ½ cup granulated sugar, divided
- 1 teaspoon grated orange zest
- 4 tablespoons fresh orange juice
- ½ teaspoon kosher salt
- 1 stick unsalted butter, diced
- To make the dough:
- Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pullse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour.
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Roll each dish into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
- To make the filling: combine the strawberries, rhubarb, 2 tablespoons of flour, 1 tablespoon of sugar, the orange zest, and orange juice in a large bowl. Gently toss everything so it is evenly coated, but not crushed.
- Divide the mixture evenly amongst the rolled out dough, leaving a 1 ½-inch border of crust.
- Wipe out the food processor and add the remaining flour, sugar, and salt in a bowl fitted with the blade attachment. Add the butter and pulse until pebbles form. Sprinkle evenly over both of the fruit pies. Fold up the pastry border, pleating it to make an edge.
- Bake for 20 to 25 minutes, or until the crust is golden. Let the crostata cool for 10 minutes. Then carefully transfer it to a platter to cool completely.