Jul 25, 2014

Strawberry Crostata Recipe by Jamie Purviance

Rating: 5 stars

1 Reviews

Serves: 8 // Prep time: 30 minutes | Chilling time: 1 to 2 hours | Grilling time: 45 minutes to 1 hour | Special equipment: pizza stone, 18-inch wide heavy-duty aluminum foil

Grocery List

Fresh Produce

  • 4 cups fresh strawberries
  • 1 lemons

Oil and Spices

  • .25 tsp kosher salt
  • 1 tsp pure vanilla extract
  • 1 tbsp vegetable oil


  • 2 tbsp strawberry preserves


  • 1 fl oz half-and-half
  • .5 cups unsalted butter


  • 1.5 cups all-purpose flour
  • 1 tbsp cornstarch
  • .25 cups granulated sugar
  • 2 tbsp slivered almonds

Special Equipment

  • 18"-wide heavy-duty aluminum foil
  • pizza stone



  • 1-½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon finely grated lemon zest
  • ⅛ teaspoon kosher salt
  • ½ cup (1 stick) cold unsalted butter, cut into ¾-inch cubes
  • 5–6 tablespoons ice water

  • 1 pound ripe, fresh strawberries, each hulled and cut into quarters
  • 1 tablespoon cornstarch
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice
  • Vegetable oil
  • 2 tablespoons strawberry preserves
  • 2 tablespoons slivered almonds
  • 1–2 tablespoons half-and-half


  1. In a food processor pulse the flour, sugar, lemon zest, and salt until blended. Add the butter and pulse again, just until the mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, pulsing just until the mixture forms a ball (do not over mix). Gather the dough together and form into a disk. Wrap in plastic wrap and refrigerate for 1 to 2 hours.

  2. Preheat the grill for indirect cooking over medium-low heat (about 300°F), and preheat a pizza stone for at least 15 minutes, following manufacturer’s instructions.

  3. In a bowl combine the strawberries, cornstarch, sugar, vanilla, and lemon juice. Let stand for 5 minutes while you roll out the dough.

  4. Cut a piece of heavy-duty aluminum foil into an 18-inch square and set on an inverted sheet pan. Brush the foil with oil.

  5. Lightly flour a work surface, a rolling pin, and the dough. Roll the dough into a 12-inch circle. Fold the dough onto the rolling pin and transfer to the foil.

  6. Put the strawberry mixture and any juices on the dough, leaving a 2-inch border. In a microwave-safe dish, warm the preserves for 10 to 20 seconds. Brush on the strawberries. Top with the almonds. Fold over and pleat the edges of the dough (leaving an opening in the center) and brush the dough with half-and-half. Fold up the edges of the aluminum foil around the crostata to create a 2-inch wall to prevent the juices from spilling over. Gently transfer the foil-stabilized crostata from the sheet pan to the preheated pizza stone. Grill over indirect medium-low heat, with the lid closed, until the strawberries are bubbling and the crust is golden brown, 45 minutes to 1 hour.

  7. Lifting the foil edges, carefully remove the crostata from the pizza stone. Cool for at least 15 minutes before serving.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jul 28, 2014

Mary B

Great idea for a hot day

This is a great recipe, although I have not tasted it; it just came off the grill. I would not recommend this for anyone who is deficient in pastry-making skills, however. This dough is difficult to work with, and there are better dough recipes out there, such as Cooks' Illustrated's "Foolproof Pie Dough" which utilizes vodka for part of the liquid, ensuring a more pliable dough. We have a new "Spirit" 3-burner grill, and I finally figured out how to achieve "indirect medium low" heat. It baked up beautifully without heating up the house, and I can't wait to eat it tonight! Any berries would work, I believe:) thanks, Weber chefs.

Type of Griller


Would you recommend this recipe? YES

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Strawberry Crostata