Strawberry Rhubarb Crostata

Source:

Leslie Peng, Eccolo

This recipe was demonstrated at CUESA’s Market to Table programs on April 25, 2009.

INGREDIENTS

Crostata dough
2 cups all-purpose flour
2 teaspoons granulated sugar
¼ teaspoon table salt
6 ounces unsalted butter, room temperature
½ cup ice water, or as needed

Moon dust
¼ cup almonds, ground/finely chopped
1 tablespoon all-purpose flour
¼ cup plus 3 tablespoons granulated sugar
1 tablespoon ammaretti, ground

Fruit filling and assembly
3 cups sliced rhubarb
1 cup quartered strawberries
Olive oil
2 tablespoons plus 2 teaspoons cornstarch
¾ cup granulated sugar

PREPARATION

  1. To make the dough: mix the flour, sugar, and salt in a mixing bowl with a whisk. Add the butter, working it into the dry ingredients with your finger tips (rub-in method). When the dough reaches the consistency of coarse corn meal, and the largest pieces of butter are the size of small peas, dribble in the water, a couple tablespoons at a time, gently tossing the dough in the bowl. When it just barely comes together, wrap it tightly in plastic and allow it to rest for a minimum of 15 minutes.

  2. To make the Moon Dust: finely chop the cup almonds—it should yield about 1-2 tablespoons. Grind the ammaretti by rolling the crumbs under a rolling pin. Mix all the ingredients together and set aside.

  3. Sauté the sliced rhubarb and quartered strawberries with a small amount of olive oil until the rhubarb is soft. Mix the sugar and cornstarch together. When the rhubarb is soft, turn the heat off, and add the sugar and cornstarch in the pan. Mix the combination well over low heat for 1 minute.  Allow to cool slightly.

  4. Roll out the dough to between 1/16-⅛ inch thickness. Cut out 6-inch circles of dough, and place on a cookie sheet. Sprinkle the center of each circle of dough with the moon dust, leaving a ¾ inch margin. Place ¼ cup fruit filling using a slotted spoon (avoid getting too much liquid in the spoon) into the center of the dough circles.  Fold up the sides of the dough so that the circle becomes a hexagon.

  5. Brush the sides of the crostati with heavy cream and dust generously with granulated sugar. Bake at 400 F until the crust is golden brown.

 

FEATURED INGREDIENT:

Rhubarb

Rhubarb is available at several farms in the market starting from April and continuing through November.

  • Good source of magnesium, dietary fiber, vitamin C, vitamin K, calcium, potassium and manganese.
  • Extremely acidic and best if prepared with a sweetener during cooking or, less frequently, with something rich and savory to contrast its intense, tart flavor.
  • Excellent in pies and desserts, especially when paired with sweet fruit like strawberries.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »