android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Recipe From by Jamie Purviance

Strawberry Crostata

  • People

    Serves 8

  • Prep Time

    30 min.

  • Chilling Time

    1 to 2 h

  • Grilling Time

    45 min. to 1 h

People
Serves 8
Prep Time
30 min.
Chilling Time
1 to 2 h
Grilling Time
45 min. to 1 h

the Ingredients

20151023095406 Row Desserts 13

Crust

  • 140 grams all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon finely grated lemon zest
  • ⅛ teaspoon kosher salt
  • 115 grams (1 stick) cold unsalted butter, cut into 18-millimeter cubes
  • 5 tablespoons ice water, as needed
 
  • 455 grams 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 tablespoon half-and-half

Special Equipment

  • pizza stone
  • heavy-duty aluminum foil (46 centimetres wide)

Instructions

  • 01 In a food processor pulse the flour, sugar, lemon zest and salt until blended. Add the cold butter and pulse again, just until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, pulsing just until the mixture forms a ball (do not over mix). You may need slightly more or less water. Gather the dough together and form into a thick disk. Wrap in plastic wrap and refrigerate for 1 to 2 hours, until chilled but not hard.
  • 02 Preheat the grill for indirect cooking over medium–low heat (about 150°C), and preheat a pizza stone for at least 15 minutes, following the manufacturer’s instructions.
  • 03 In a bowl combine the strawberries, cornstarch, sugar, vanilla and lemon juice. Let stand for 5 minutes while you roll out the dough.
  • 04 Cut a piece of heavy-duty aluminum foil into a 46 centimetre square and set on an inverted sheet pan. Brush the foil with oil.
  • 05 Lightly flour a work surface, a rolling pin and the dough. Roll the dough into a 30 centimetre circle. Fold the dough onto the rolling pin and transfer the dough to the foil.
  • 06 Put the strawberry mixture and any juices on top of the dough, leaving a 5 centimetre border. Place the preserves in a microwave-safe dish and warm in a microwave oven on high power until spreadable, 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 centre) and brush the dough with half-and-half. Fold up the edges of the aluminum foil around the crostata to create a 5 centimetre wall to prevent the juices from spilling over. Gently transfer the foil-stabilized crostata from the sheet pan to the preheated pizza stone. Close the lid and grill over indirect medium–low heat until the strawberries are bubbling and the crust is golden brown, 45 minutes to 1 hour.
  • 07 Lifting the foil edges, carefully remove the crostata from the pizza stone. Cool for at least 15 minutes before serving. Serve warm or at room temperature.
Ingredients
Instructions