Strawberry Rhubarb Crostata
Springtime in Kentucky is so special. After the Kentucky Derby I am focused on cooking and baking with the fresh ingredients that come from our rich soil. My favorite fruit of the season is strawberries and rhubarb. I love the contrast of the sweet and tart that the combination of these two bring. Tossed in sugar and baked in a rich and buttery crust, the Strawberry Rhubarb Crostata will be a family favorite.
INGREDIENTS
Crust
3 sticks of cold butter, cut into cubes
1 and 3/4 cup all purpose flour
1/2 teaspoon Kosher salt
1/2 cup ice cold buttermilk, use full fat for the richest flavor
Cherry Filling
1 pint fresh strawberries, capped and sliced
2 cups chopped Rhubarb, 1/4” pieces
1/2 cup sugar
3 and 1/2 tablespoons cornstarch
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon vanilla
1 egg, whisked
Sparkling sugar
DIRECTIONS
Butter Crust
In a food processor with blade attachment add flour and salt to the bowl, pulse until combined. Add in cold butter and pulse until mixture resembles small peas.Slowly add the cold buttermilk to the flour mixture.Process until a ball of dough forms.
Remove dough from food processor, place on floured surface. Press dough into disk, tightly wrap dough in plastic wrap.
Refrigerate dough for at least 30 minutes.
Line cookie sheet with parchment paper.
Unwrap dough onto floured surface. Roll out with rolling pin, after each roll, turn disc a 1/4 turn until a 13” round disc forms. Transfer crust to parchment lined cookie sheet.
Cherry Filling
Preheat oven to 375°F oven
In a large bowl, add strawberries and rhubarb, sugar, lemon juice, vanilla and stir until combined. Sprinkle cornstarch over mixture and toss until cherries are coated.
Place cherries in a mound in the middle of the dough. Carefully fold the dough up and around the fruit mound.
Brush the top of the dough with egg wash and sprinkle with course, sparkling sugar.
Bake for 40 minutes.
The galette is done when crust is golden brown and fruit bubbly.
Looking for another yummy cherry dessert, check out my Cherry Bourbon Cookies. To make the cookies, head over to the Boozy Cherries for this spirited recipe.
Yield: 8 servings
