Crostata Recipe


When I started working at Scampo, I just knew that I had to have Crostata on the menu. Some of my personal, special combinations include apple and brie; blackberry and sage; blueberry basil and chevre. There can be so many different combinations, either sweet or savory, but my all-time favorite is strawberry rhubarb with thyme and orange zest.
It is my pleasure to share it with you. What a combination of a sweet and tart filling with a flaky pastry. Add vanilla bean or strawberry ice cream for an “over-the top” topping.

Pastry
1 pound butter
600 grams all purpose flour
100 grams sugar
15 grams of salt
1 pint of ice  water
Strawberry Rhubarb Filling
1 16 oz. package of strawberries- quartered
4 rhubarb stalks sliced
1/2 cup sugar
1 orange -zested with juice
2 Tbl. cornstarch
1 Tbl. thyme
Egg Wash
1 egg yolk
1 whole egg
sprinkle of sugar in the raw (optional)
Pastry
1. Cut the cold butter and place it in the freezer.
2. Weigh the dry ingredients and place them in a food processor. Cut the cold butter with the flour until the butter pieces are the size of small peas.
3. Place the mixture in a bowl and add enough ice water to form a “shaggy dough”. What is a shaggy dough you say? It’s a lumpy, but well-mixed ball of the dough.
4. Without kneading, form the dry ingredients into a disc. Wrap it in plastic wrap  and place it in a refrigerator for 30-60 minutes.
Strawberry Rhubarb Filling
1. Slice the strawberries into quarters and place in a bowl with the sugar, orange zest and thyme.
2. Mix the cornstarch into the orange juice and add enough water until it becomes a “slurry”. (a  slurry is the combination of cornstarch and liquid which becomes thinned and smooth, and not clumpy)
3. Combine the strawberries with the special liquids and set it aside.
Assembly
1. On a floured work surface, cut the dough into 4 portions. Roll each into a 12 inch round.
2. Transfer the dough to a parchment- lined, rimmed baking sheet. Mound the filling with the juices in the center of the dough, leaving a 2 inch border all around.
3. Fold the edge of the dough up and over the strawberry rhubarb. Refrigerate the crostata until chilled, about 30 minutes.
4. Preheat the oven to 425 degrees while you wait.
5. Brush the egg wash over the pastry and sprinkle with raw sugar, if you choose.
6. Bake crostata for 40-50 minutes.
7. Cool slightly and serve with ice cream
ENJOY! 
yield 4 crostata