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