Fruit Crostata

I was losing natural light, and this photo does not do it justice.

In my last post I mentioned how I was headed to Trader Joe’s with my roommate Micky.  We went nuts to say the least.  Nobody should be that excited about going to the grocery store.  We left with prosciutto and goat cheese among other delicious things.  Last night, I made the best pizza that either of us has every had.

More often than not, I end up tuning out my teachers and making up dinner ideas in class with fantasy grocery shopping lists.  By the middle of this week I had developed a new pizza to try.  It started with thinly sliced apples, olive oil, prosciutto and goat cheese and by the end of my human rights course I had added mozzarella, thyme, caramelized onions, walnuts and salt.  The crust was perfect, the apples and onions were sweet, the thyme made it interesting, the cheese was well…cheesy, and the different textures worked together magically.  It was one of the best tasting things I’ve eaten in a while, and it came from my kitchen.  I didn’t know what I was doing at the time, so I didn’t record it for this blog.  But I will definitely make it again so that I can share my pizza glory.

This fruit crostat recipe however, is also quite delicious.  The crust is flaky and buttery and the fruit is sweet and soft.  It is fantastic.

Makes 2 crostadas (about 8 servings)/ Ina Garten’s, Barefoot at Home

For the pastry

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 pound (2 sticks) unsalted butter, diced
  • 6 tablespoons ice water

For the filling

  • 1 pound firm, ripe peaches, peeled
  • 1/2 pound firm, ripe black plums, unpeeled
  • 1/2 pint fresh blueberries
  • 1 tablespoon all-purpose flour (plus an extra 1/4 cup)
  • 1/4 teaspoon grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, diced

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade.  Pulse a few times to combine.  Add the butter and toss quickly with your fingers to coat each cube of butter with the flour.  Pulse 12 to 15 times, or until the butter is the size of peas.  With the motor running, add the ice water all at once through the feed tube.  Keep hitting the pulse button to combine, but stop the machine just before the dough comes together.  Turn the dough out onto a well-floured surface, roll it into a ball, cut in half, and form into two flat disks.  Wrap the disks in plastic and refrigerate for at least an hour.

Preheat the oven to 450 degrees.  Line a sheet pan with parchment paper.

Roll the two disks of pastry dough into two 11-inch circles on a lightly floured surface, one at a time. Transfer them to the sheet pan, or if they don’t fit together, two sheet pans.

For the filling, cut the peaches and plums in wedges and place them in a bowl with the blueberries.  Toss them with 1 tablespoon of flour, 1 tablespoon of sugar, the orange zest and the orange juice.  Place the mixed fruit on the dough circle, leaving a 1 1/2 inch border.

Combine the 1/4 cup flour, the 1/4 cup sugar and the salt in the bowl of a food processor fitted with a steel blade.  Add the butter and pulse until the mixture is crumbly.  Pour into a bowl and rub it with your fingers until it starts to hold together.  Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

Bake the crostatas for 20 minutes, until the crust is golden and the fruit is tender.  Let the crostata cool for five minutes and transfer it to a wire rack.  Serve warm or at room temperature.  Whipped cream and vanilla ice cream pair nicely with it.

If you are like me and don’t have a food processor, all of the mixing can be done with a simple pastry blender.

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