Need a quick and easy dessert? The crostata is the way to go. The secret is to make a few crusts ahead of time and pop them in your freezer. When the mood strikes for a fruity dessert, simply defrost your crust, toss some fruit with a little bit of sugar and you’re on your way. What I love about a crostata is it doesn’t have to look perfect. Roll the crust out, top with fruit and fold the dough up around the filling.
Blueberries are really simple as there’s not peeling or slicing involved. I’ve also used this recipe for peaches, strawberries, apples, or eliminate the sugar in the crust and go savory with tomatoes or zucchini. The possibilities are endless!
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 stick (8 tablespoons) cold unsalted butter
about 1/4 cup ice water
1 egg, beaten (for egg wash)
1-2 tablespoons sugar (for crust)
Mix flour, salt and sugar in a bowl. Cut butter into cubes and toss with flour mixture. With a fork or pastry blender, cut butter into the flour until it’s the size of small peas. Mix the water in by the tablespoon until the dough comes together. Form the dough into a disc, wrap in plastic and refrigerate for at least an hour.
1 pint blueberries, washed, stems removed
zest of one lemon, grated
1 tablespoon flour
1 tablespoon sugar
Dry off blueberries and toss in a bowl with, lemon zest, sugar and flour.
Preheat the oven to 400 degrees.
Roll out crust into circle. Place on a parchment lined rimmed baking sheet. Spoon berries in to the center of the dough, leaving a 2″ border around the edge. Fold dough up around the berries. Brush edge with egg wash and sprinkle with sugar.
Place in pre-heated oven and bake for about 40 minutes, until the crust is browned and the filling is bubbling. Remove from oven and cool on rack. Serve warm or at room temperature with vanilla ice cream. Happy Summer! Serves: 4-6