Recipe courtesy of Trisha Yearwood
Strawberry Rhubarb Crostata
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- Level: Easy
- Total: 2 hr 40 min (includes chilling and cooling times)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 352
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 77 mg
- Sodium
- 174 mg
- Level: Easy
- Total: 2 hr 40 min (includes chilling and cooling times)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 352
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 77 mg
- Sodium
- 174 mg
Ingredients
Crust:
Filling:
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Directions
- For the crust: Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles a coarse meal. Add the water and pulse until the dough comes together. Turn the dough out onto a piece of plastic wrap, form into a disk and wrap well. Refrigerate until firm, at least 1 hour and up to 1 day.
- Put the dough on a lightly floured piece of parchment paper and roll out to a 12-inch round. Refrigerate until firm, about 20 minutes.
- Preheat the oven to 425 degrees F.
- For the filling: Combine the rhubarb and butter in a skillet over medium heat. Saute until the rhubarb is slightly softened, about 3 minutes. Toss with the sugar. Put the strawberries in a bowl and add the softened rhubarb. Sprinkle the cornstarch over top and toss together.
- Put the parchment paper with the dough on a flat baking sheet or on the underside of a rimmed baking pan. Spread the filling out on the dough, leaving a 1 1/2-inch border, then flip the edges over the filling. Beat the egg with 1 tablespoon water in a small bowl. Brush the crust lightly with the egg wash.
- Bake until the crust is golden brown, 30 to 40 minutes. Cool on the baking sheet, then carefully transfer to a serving plate.
