Strawberry Rhubarb Crostata

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I couldn’t resist adding this Strawberry Rhubarb Crostata to my Celebrate Spring Menu.  Rhubarb is growing in the garden and I can get local strawberries and the pastry shell at my local Whole Foods.  This rustic tart is so elegant and impressive.  Your guests will never know how easy it is to make!

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Strawberry Rhubarb Crostata

This crostata is a free form rustic tart that adds such charm to your table.  Don't be afraid of it.  This is so easy to make.  If you find pastry dough intimidating then use a pre made pie crust, that's what I did here.  I purchased this crust at Whole Foods Annapolis, it's all natural and tastes as good as my own!

Author Monica

Ingredients

Crostata Pastry:

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 5 oz cold unsalted butter cut into 1- pieces
  • 5 tablespoons ice water

Strawberry Rhubarb Filling:

  • 1 pint strawberries thickly sliced
  • 1 pound fresh rhubarb stalks cut crosswise 1/2 inch thick*
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons whole milk
  • 4 tablespoons cold unsalted butter cut into small pieces

Instructions

To make the Pastry Shell:

  1. In a bowl, using a fork, blend the flour and salt; scatter the butter on top. Using a pastry blender, cut the butter into the flour until it is the size of small peas. Sprinkle on the water and toss with the fork.
  2. Using your hands, press the flour mixture together to form a dough. Pat into a 6-inch disk, wrap it in plastic and refrigerate for at least 30 minutes or overnight.

To make the Croatata:

  1. Preheat the oven to 400°. Line a large rimmed baking sheet with parchment paper. On a lightly floured surface, roll the Crostata Pastry out to a 16-inch round 1/8 inch thick. Transfer to the baking sheet; the pastry will hang over the edges. Refrigerate the pastry for 10 minutes.
  2. In a large bowl, toss the strawberries with the rhubarb, sugar, flour, lemon juice and vanilla. Spread on the pastry to within 2 inches of the edge. Fold the edge over the filling, pleating it at 2 inch intervals. Lightly brush the dough with the milk.
  3. Dot the filling with the butter. Bake the crostata in the center of the oven for 1 hour, or until the fruit is bubbling and the pastry is golden brown. Let the crostata cool slightly before cutting into wedges.

Recipe Notes

*When using fresh rhubarb remove every trace of the leaves and dispose of them safely, they are toxic to humans and pets.

I am so grateful for the Annapolis Whole FoodsAnnapolis Whole Foods who provided all of the amazing produce, seafood and cheese for the creation of this post. I’m a devoted Whole Foods shopper but any opinions or findings you read here are solely my own.

As always, I am most grateful for you, my community and will always do my best to serve you in introducing products that you will find the most useful, amazing, helpful, to keep you sane in the kitchen, at home and on the streets.

One Comment

  • Cynthia says:

    I love rhubarb and strawberries together. The combination of fruits makes me think of my German grandmother. She used to make a “pudding” out of them. Sweet and tart and delicious. I will be giving this recipe a try.

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