Strawberry Rhubarb Crostata Serves 4
1 pound butter
3 cups cake flour
¼ cup sugar
1 cup water
1 teaspoon salt
4 cups strawberries
1 cup rhubarb
½ vanilla bean
1 cup sugar
½ orange juice
2 eggs, whisked
4 scoops vanilla ice cream
Dice butter into small cubes. Place all dough ingredients (butter, flour, sugar, water,
salt) in a mixer with a paddle. Mix on low just until the dough comes together.
Remove, wrap with plastic and refrigerate for 1 hour. Dice strawberries and rhubarb
into ¼-inch pieces, putting two cups of strawberries aside. Place the other two cups
strawberries, rhubarb, vanilla bean, sugar and orange juice in a medium saucepot.
Cook on medium heat about 20 minutes until it takes on a thick jam consistency,
stirring often in order not to scorch the bottom. Place in refrigerator to cool. When
cool, add the additional two cups of strawberries and mix until incorporated.
Remove the dough from the refrigerator. Dust surface with more flour. Roll dough
out into V-inch thickness with a rolling pin, applying flour as needed so dough does
not stick. Cut dough with a 4-inch ring mold. Place filling in the center of the circle,
leaving space half an inch from the edge. Gently fold the edges up over the filling,
pinching the dough over itself to create a cup shape. Brush the crust with egg wash.
Spray baking sheet with nonstick spray and place dough on sheet. In a preheated
400°F oven, bake for 15–20 minutes until golden brown. Serve on a plate drizzled
with filling; top each crostata with a small scoop of ice cream.