Morning Has Broken…

And so has the seal on this Prosecco bottle!

It’s a Spring celebration! For me, this means taking advantage of fruits and vegetables that are at their peak of perfection. So, at my produce market I saw those beautiful ruby red rhubarb stalks and the strikingly large pyramid of strawberries. After yelping out in joy, I filled up my basket and my mouth started to water just thinking about this most natural and harmonious combination of flavors.

Rhubarb

I couldn’t find my pie pan (gasp!) thus, a free form Crostata was my next option. It was absolutely marvelous. Seriously, strawberry and rhubarb together in anything means business.

Rhubarb Crostata

Paired with a crisp, refreshing glass of Prosecco, this made a terrific breakfast for me and my roommate Pablo.

BreakfastCheers!

Forks

Strawberry Rhubarb Crostata (Adapted from http://www.sweetpotatochronicles.com/wordpress/)

Crust                                                                              Filling

2 Cups flour                                                                  1/4 Cup cornstarch
1 1/2 Tbsp sugar                                                          4 Cups rhubarb, sliced about 1/2 inch thick
1/2 Tsp kosher salt                                                      2 Pints of strawberries, quartered
1 1/2 sticks cold unsalted butter                               2/3 Cup sugar
1 Jumbo egg                                                                   1 Jumbo egg
1 Tbsp milk                                                                    Raw sugar (for sprinkling)

Mix flours, sugar and salt in a bowl.  Now, grate the very cold butter with the large holes on a box cheese grater. An amazing method that will change your life a little.Whisk together the milk and egg and then stir into the flour. It will seem like not enough moisture to hold into a dough but it is. Use your hands to gather it into a ball. Flatten it into a disk, wrap tightly will cling wrap and put in the fridge for an hour.

Dissolve the cornstarch in about 6 Tbsps of water. Combine strawberries, rhubarb and sugar in a heavy bottomed pan and cook over medium heat until the sugar dissolves. Add the cornstarch slurry and stir well. Let simmer for another minute or two. Pour the fruit mixture into a bowl and place in the fridge for 30 minutes or completely cool.

Preheat the oven to 400 degrees.

Roll the dough out into a 12 inch circle. Whisk the egg and brush the entire surface of the dough. Go ahead and add the mixture to the dough, leaving about an 1 1/2 inch empty border of dough. Fold the edges up just enough to keep the filling in the center. Brush the border with egg and sprinkle the edges with raw sugar. Bake for 40 to 45 minutes until the crust is golden brown.

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One Comment to “Morning Has Broken…”

  1. I just baked two baby strawberry galettes with cornmeal crust! + backyard pacificos, Join me soon, i have an apron that would suit you well!

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