A What? Yep a Crostata. /kros’tata/ A crostata is a rustic tart or pie. It’s like a more relaxed, version of a traditional pie except no pie dish is needed! It’s really simple and even makes a great option for cast iron dutch oven cooking.
Here’s what you’ll need.
For the crust:
- 1 2/3 cups all-purpose flour
- 2 Tbsp sugar
- 1/4 tsp salt
- 1 stick (½ cup) cold unsalted butter, cut into small cubes
- ~1/4 cup Buttermilk
For the filling:
- 1 lb fresh strawberries, sliced
- 4 Tbsp sugar (or more to taste)
- 3 Tbsp cornstarch
- 1 tsp lemon zest
- 1 tsp vanilla extract
To finish:
- 1 egg, beaten (for egg wash)
- Sugar for sprinkling
Here’s how to make it.
Make the Dough:
- In a bowl, mix flour, sugar, and salt.
- Cut in the cold butter using your fingers or a pastry cutter until crumbly.
- Add buttermilk a tablespoon at a time, mixing gently, until the dough holds together.
- Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
Prepare the Filling:
- In a bowl, combine strawberries, sugar, cornstarch, lemon zest, and vanilla. Toss gently and let sit while you roll out the dough.
Assemble the Crostata:
- Preheat oven to 400°F.
- Roll out the dough on a floured surface into a rough 12-inch circle.
- Place on a parchment-lined baking sheet or cast iron skillet .
- Spoon the strawberry mixture into the center, leaving a 2-inch border.
- Fold the edges over the filling, pleating gently.
Finish and Bake:
- Brush crust with beaten egg and sprinkle with sugar.
- Bake 35–40 minutes, until the crust is golden and the filling is bubbling.
Cool and Serve:
- Let cool for at least 15 minutes. Slice and serve warm or at room temp, maybe with whipped cream or vanilla ice cream.
