Crostata with strawberries and rhubarb

Votes: 1

How to Make - Strawberry and Rhubarb Crostata

Time: 2 hours 40 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 352, total fat 19 G., saturated fats 11 G., proteins 5 G., carbohydrates 43 G., fiber 2 G., cholesterol 77 mg, sodium 174 mg, sugar 18 G.

This easy pie requires no special skills, and its charm lies in its simplicity, rustic look, and the stunning combination of tart rhubarb and sweet strawberries. The filling is spread on a rolled-out sheet of dough, the edges are folded in to prevent the filling from escaping, and the crostata is baked directly on the baking sheet; no pan is needed.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 1/4 cups of premium flour + extra for working with the dough
2 tablespoons of sugar
0.5 tsp coarse salt
110 g chilled unsalted butter, diced
6-7 tablespoons of ice water

Filling

340g rhubarb (about 3 large stalks), cut into 1cm pieces.
1 tbsp unsalted butter
1/3 cup sugar
2 cups strawberries, quartered
2 tablespoons cornstarch
1 large egg (for brushing)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: strawberry, rhubarb, premium flour, eggs, starch

Cooking the dish according to the recipe:

Cake:

Combine the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add the water and pulse until the dough is smooth. Place the dough on a piece of plastic wrap, form it into a disk, and wrap it tightly. Refrigerate until completely set, at least 1 hour, or until tomorrow.
Place the dough on a lightly floured sheet of parchment paper and roll it into a 30cm circle. Refrigerate until completely set, about 20 minutes.

Preheat oven to 220°C.
Filling:

Place the rhubarb and butter in a skillet and heat over medium heat. Cook until the rhubarb is slightly softened, about 3 minutes. Add the sugar. Place the strawberries in a bowl and add the softened rhubarb. Sprinkle with cornstarch and toss to combine.
Place the parchment paper with the dough on a flat baking sheet or an inverted rimmed baking sheet. Spoon the filling onto the dough, leaving a 4 cm border, then fold the free edges over the filling. Beat the egg with 1 tablespoon of water in a small bowl. Lightly brush the dough with the egg.
Bake until golden brown, 30-40 minutes. Let cool on the baking sheet, then carefully transfer the crostata to a serving platter.