Strawberry and Rhubarb Crostata

A crostata is a free form rustic tart, it's great when you don't feel like making a fussy pie! Strawberries and rhubarb are a great combination. You can make the dough a day ahead of time or freeze it (wrapped in plastic wrap and then in foil) for up to 2 months before using!

For the dough

2 cups all-purpose flour

3 tablespoons sugar

Pinch of salt

3/4 cup unsalted butter, cold, cut into cubes

About 1/2 cup ice cold water

Strawberry/Rhubarb Filling

3 1/2 cups fresh strawberries (about 1 pound) cut into thick slices

1 cup chopped rhubarb

About 1/4 cup packed light brown sugar

1 1/2 tablespoons all-purpose flour

2 tablespoons fresh orange juice

Vanilla Whipped Cream

1 cup heavy whipping cream

1 teaspoon vanilla extract

2 tablespoons sugar

To prepare the dough: In the bowl of a food processor, whirl the flour, sugar, and salt until combined. Add the butter and pulse the mixture about 15 times, until the butter resembles small peas. With the motor on, add enough ice water until the dough just begins to pull away from the sides of the bowl and comes together. Pour the dough onto a large sheet of plastic wrap and pat into a ball and refrigerate for at least 1 hour and up to 24 hours.

To prepare the filling: In a large bowl, mix the berries, rhubarb, brown sugar, flour, and orange juice and stir well to make sure the fruit is thoroughly coated. Let marinate, stirring once or twice, while you roll out the dough.

Unwrap the dough: Working on a lightly floured surface, roll the dough out to a circle about 12 to 14 inches in diameter. Place the circle on large, ungreased cookie sheet. Using a slotted spoon, place the fruit into the center of the dough, leaving a border of about 2 inches. Pour any accumulated fruit juices from the bottom of the bowl over the fruit. Drape the edges of the dough over the filling and press down lightly to crimp them. The dough won't cover the filling completely, you should have fair amount of exposed fruit in the center.

The crostata can be made several hours ahead of time; cover and refrigerate until ready to bake. Bake for 20 to 25 minutes or until the dough is a light golden brown, the fruit in the center looks soft, and the juices are bubbling.

In an electric mixer, whip the cream on medium speed until soft peaks form, about 5 minutes. Add the sugar and vanilla and whip until the cream holds its shape.

Enjoy!

Thanks Michael at www.designsbygollum.blogspot.com for hosting Foodie Friday.