Rhubarb Strawberry Crostata

The perfect way to showcase beautiful rhubarb from your garden and impress everyone. This rustic, free-form Rhubarb Strawberry Crostata is one of the easiest tarts you’ll ever make!

Planting season is finally here! This unpredictable weather has been hard to deal with lately. I was holding back on planting my garden for a while since the danger of frost was still lurking, but I finally got around to it. On the other hand, my rhubarb plant exploded seemingly overnight!   

Last week, I was short on time so I prepared a quick and easy Rhubarb Applesauce with the first rhubarb that I picked. It was devoured in minutes! This week I decided on this beautiful Rhubarb Strawberry Crostata.  

Why I enjoy making crostatas!

I’ve mentioned before that I’m not crazy about making pie dough. So if you’re like me you’ll love making crostatas! First, the dough is made entirely in my food processor and takes only two minutes to make. And, if you’re intimidated by pastry and making beautifully crimped pie edges, you don’t have to worry about this when it comes to a crostata. This free form dessert has a beautiful rustic look that requires little expertise.  Simply fold the dough over the filling and you’re done!

In fact, I enjoy making crostatas so much that I have a few other recipes that you must try such as  Fig Jam, Ricotta and Pistachio Crostata as well as Savoury Butternut Squash, Leek and Goat Cheese Crostata.

I wish I could include in this post the wonderful aroma that filled my home as it was baking. The crust is so buttery, flaky and lightly sweetened and contrasts perfectly with the tart flavour of the rhubarb. You also know that I don’t have much of a sweet tooth so I kept my sugar at a minimum, only 1/2 cup.  But you can easily increase to 2/3 cup if you prefer a sweeter filling.

How to make Rhubarb Strawberry Crostata

Begin by making the crostata dough with your food processor.  Place flour, sugar and salt in the bowl and mix.  Add cold, cubed butter and pulse until the butter breaks down to the size of peas. With the motor running, add ice cold water through the tube feed and mix until a ball of dough forms and wraps itself around the blade.

Remove from the food processor, shape into a flat disk and wrap in plastic wrap.  Refrigerate for 30 minutes. 

Meanwhile, prepare the filling by combining the chopped rhubarb, strawberries, sugar and cornstarch in a bowl. Set aside.

After 30 minutes, remove the dough from the fridge. Cover a baking sheet with parchment paper and preheat oven to 350F. On a well floured surface use your rolling pin to roll the dough into a 14 inch circle. It does not have to be perfectly shaped. Transfer the dough to the baking sheet. Place the rhubarb strawberry filling in the center of the dough, leaving a 1 1/2 inch border.

Fold the dough over the filling, gently pleating it into a circular shape.  Brush the dough with a beaten egg. 

Bake for 40-45 minutes until the crust is crisp and golden. Let cool completely on a wire rack before transferring to a serving plate. 

Tips and suggestions:

• For the perfect dough, make sure your butter is cold and you are using icecold water (water with ice cubes in it).
• If you don’t have a food processor the dough can be easily prepared by hand. Combine the flour, sugar and salt in a bowl.  Add the cubed butter and use your finger tips to cut the butter into the flour until it resembles a crumbly mixture.  Add the water and shape into a dough.  Proceed as above. 
• Some of the juices from the fruit may leak while baking, this is normal.  Once the crostata has cooled it, the juices will have completely thickened and it will be easy to serve.
• Use a spatula to carefully slide the crostata onto a serving plate.

Now that you’ve seen how easy it is to make crostatas, I invite all of you to give it a try.  Tag me with your beautiful crostata photos using #mangiabedda or @mangiabedda on Facebook or Instagram.  And don’t forget to Pin the recipe for later.  Buon appetito!

Rhubarb Strawberry Crostata

A simple crostata with garden fresh rhubarb and ripe strawberries is the perfect summer treat!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Course: Dessert

Cuisine: Italian

Keyword: strawberry rhubarb crostata, strawberry rhubarb galette

Servings: 8 servings

Calories: 252kcal

Author: Nadia Fazio

Ingredients

For the dough:

• 1 cup all purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 pound unsalted butter 1 stick
• 2 tablespoons ice water

For the filling:

• 2 cups rhubarb (about 6 rhubarb stalks) cut into 1 inch pieces
• 2 cups strawberries halved or quartered
• 1/2 cup sugar
• 2 tablespoons cornstarch

For topping:

• 1 egg beaten

Instructions

• For the dough: In a food processor fitted with a steel blade, add flour, sugar, and salt into the bowl and mix. Add the cubed butter and pulse until the butter has broken down and is the size of peas. With the motor running, add ice water through the feed tube. Pulse until the dough comes together and wraps itself around the blade. Remove from the bowl and shape into a disk. Wrap in plastic wrap and refrigerate for about half an hour.
• For the filling: Chop the rhubarb into 1 inch pieces. Slice the strawberries into halves or quarters, depending on their size. Combine the rhubarb and strawberries in a bowl and add sugar, cornstarch and toss until well coated. Set aside.
• To assemble the crostata: Preheat oven to 350°F and cover a baking sheet with parchment paper. Remove the dough from the refrigerator and roll out on a floured surface into a 14 inch circle. Roll the dough around the rolling pin and unroll onto the prepared baking sheet.
• Pour the rhubarb strawberry mixture in the centre of the dough, leaving a 1 1/2 inch border. Fold the border over the fruit, gently pleating it into a circular shape. Brush the dough with the beaten egg.
• Bake for 40-45 minutes until the crust is golden and the fruit is bubbling. Transfer to a wire rack to cool completely before serving.

Notes

 

• For the perfect dough, make sure your butter is cold and you are using icy water (water with ice cubes in it).
• If you don't have a food processor the dough can be easily prepared by hand. Combine the flour, sugar and salt in a bowl.  Add the cubed butter and use your finger tips to cut the butter into the flour until it resembles a crumbly mixture.  Add water and gently shape into a dough.  Proceed as above. 
• Some of the juices from the fruit may leak while baking, this is normal.  Once the crostata has cooled it, the juices will have completely thickened and it will be easy to serve.
• Use a spatula to carefully slide the crostata onto a serving plate.
• Please note that the nutritional information provided is approximate and may vary according to exact portion size.

Nutrition

Calories: 252kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 184mg | Potassium: 167mg | Fiber: 2g | Sugar: 18g | Vitamin A: 8.3% | Vitamin C: 28.6% | Calcium: 4.1% | Iron: 5.8%

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