Rhubarb and Raspberry Crostata
Crostata is an Italian free-form tart that can be filled with a variety of fruits or even savory ingredients.
This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Rhubarb and Raspberry Crostata
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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In a large bowl, combine the rhubarb, raspberries, sugar, cornstarch, and lemon juice. Toss until well coated.
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In a separate bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add the ice water, tossing with a fork until the dough comes together.
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Roll out the dough on a lightly floured surface to a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
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Spoon the rhubarb and raspberry mixture onto the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as necessary.
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In a small bowl, whisk together the egg and milk. Brush the edges of the dough with the egg wash.
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Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
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Allow the crostata to cool for at least 30 minutes before serving.
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Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 40g14%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
