Strawberry Rosemary Crostata

Strawberry Rosemary Crostrata

Makes two 9-inch crostata

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For the pastry:

2 cups all-purpose flour

4 tablespoons sugar (raw, granulated, or superfine works)

1/2 teaspoon kosher salt

1/2 pound (2 sticks) very cold unsalted butter, diced

4 tablespoons ice water

For the filling:

4 cups strawberries, rinsed, hulled, and halved (quarter the big ones)

1/4-1/3 cups sugar, depending on the sweetness of your berries

2 tablespoons strawberry jam, preferably homemade

3 tablespoons cornstarch Pinch of salt

2-4 drops Rosemary essential oil

For the egg wash:

1 whole egg

1-3 teaspoons milk, heavy cream, or water


Fresh rosemary for sprinkling on top


For the pastry, place the flour, sugar, and salt in a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and 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 becomes a solid mass.
Gather up the dough and form into two one inch-thick disks. Wrap in plastic and refrigerate for at least an hour or up to two days.
Preheat the oven to 450 degrees. Mix berries with sugar, cornstarch, jam, salt and Rosemary essential oil. Let sit for about 20 minutes.
Meanwhile, flour a rolling pin and roll each pastry into a on a lightly floured surface. Transfer it to a baking sheet. Make the egg wash by cracking egg into a small bowl, whisking just until the egg is mixed, and then whisking in desired liquid.
Fill the crusts with the berry mixture. Sprinkle fresh rosemary on top if desired. Gently gather and pleat the overhanging crust to enclose the dough into rustic circle.
Brush with egg wash.
Bake the crostata for 30-60 minutes, until the crust is golden and the filling is bubbling. Allow to cool. Serve warm or at room temperature.
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