Strawberry Goat Cheese Crostata

Welp….as many of you know, I’m not a huge “baker” but there is something about the crostata that just has a grip on me. I wonder if it is the rustic overall look of a crostata….or the maybe  it’s the perfectly imperfect shape of all of my crostatas? I don’t have the answer as to why my heart belongs to the crostata (because I’m Italian?) But anywhooo…..this one is to die for and I cannot wait to hear what you all think of this strawberry beauty.

Side note: The pie server in the photo is the one my mum gave me for our wedding 30 years ago….I heart it a lot;)

Another side note: Keep your mint and parsley in mason jars full of water like in the photo. They last longer that way and they are soooo pretty;)

crostata, galette, strawberry goat cheese galette, strawberry goat cheese crostata

brunch, dessert

Yield: 8

Author: Lauren Lane

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Strawberry Goat Cheese Crostata

Prep time: 20 MCook time: 45 MTotal time: 65 M

Ingredients:

• 1 store bought or homemade pie dough. (I use Pillsbury)
• 2 teaspoon cornstarch
• 1 tablespoon. finely grated lemon zest
• 1 teaspoon. kosher salt
• 1/3 cup sugar, plus more for sprinkling
• 1 1/2 lb. strawberries or other berries, hulled, halved if large
• 1 teaspoon vanilla extract
• 2-3 ounces if goat cheese, crumbled
• 1 egg beaten
• 1 /4 cup strawberry jam

Instructions:

1. Preheat oven to 375°F.
2. Roll out the dough on a floured surface to create a 12" circle. Roll up the dough on a rolling pin and carefully transfer to a parchment lined rimmed baking sheet.
3. Combine cornstarch, lemon zest, salt, and 1/3 cup sugar in a medium bowl. Toss with your hands to combine, then add strawberries and vanilla and toss to coat.
4. Top with the berry mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, leaving a 2" border.
5. Place goat cheese crumbles on the berries. (alternatively you can place the goat cheese under the berries directly on the dough)
6. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal).
7. Whisk egg with a fork in a small bowl and brush all over the doughs folded edges. Sprinkle sugar evenly over dough.
8. Place crostata in the lower third of the oven and bake until crust is deep golden brown and berries are softened and bubbling on the edges, 45–50 minutes.
9. Let cool. Brush with melted jam to make the berries shiny and beautiful.
10. Serve with ice cream if desired.

Notes:

■ How long can I store the finished crostata? In my opinion, it is best to eat this crostata fresh baked. It will last for 3 days in the refrigerator. Reheat the crostata in a 300-degree oven for 15-25 minutes until it’s warm in the center and the crust is crisp again. ■ Can I use cream cheese instead of ricotta? Sure! You choose your favorite cheese……maybe even goat cheese?……yummmmm

Calories

676.14

Fat (grams)

10.20

Sat. Fat (grams)

4.27

Carbs (grams)

142.35

Fiber (grams)

4.76

Net carbs

137.60

Sugar (grams)

91.20

Protein (grams)

4.63

Sodium (milligrams)

509.76

Cholesterol (grams)

27.32

https://www.lauren-lane.com/blog/strawberry-goat-cheese-crostata

© Lauren Lane

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