Strawberry Goat Cheese Crostata
If you’re a fan of easy, delicious, and impressive desserts, an Italian strawberry crostata is just what you need. This rustic Italian tart is perfect for showcasing fresh, juicy strawberries in a simple yet stunning way. Let’s dive into this crostata recipe and explore everything you need to know to create this delightful dessert
Well….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 maybe it’s the perfectly imperfect rustic shape of a crostata? I don’t have the answer as to why my heart belongs to the crostata.
Crostata vs. Galette
First things first, what’s the difference between a crostata and a galette? They’re quite similar, but there are a few key distinctions:
Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They're referring to the same, easy, and distinctly gorgeous dessert. By whichever name, this free-form pastry is always a great choice when you find yourself with a bounty of peak-season produce or in need of a super quick yet impressive dessert. While both are delicious, we’re focusing on the Italian crostata today, especially one filled with luscious strawberries.
Any Fruit Crostata
The beauty of a crostata recipe is its versatility. While strawberries are delightful, you can use almost any fruit you like. Here are some variations to try:
Mixed Berry Crostata: Combine strawberries, blueberries, and raspberries for a colorful and tangy twist.
Peach Crostata: Use fresh, sliced peaches with a hint of cinnamon.
Apple Crostata: Thinly slice apples and toss them with sugar and cinnamon for a fall favorite.
Cherry Crostata: Pitted cherries make for a juicy and sweet filling.
Just follow the same basic recipe, adjusting the sugar and cornstarch to suit the sweetness and juiciness of the fruit you choose.
Making the Crostata Early in the Day
One of the great things about a crostata is that you can make it ahead of time. Here are some tips for making your crostata early in the day:
If you’re making your own pie dough, prepare the dough: Make the dough the night before and keep it refrigerated. This can save you time and make assembly easier.
Rinse and chop your fruit early in the day.
Store properly: Once baked, let the crostata cool completely. You can store it at room temperature for a few hours. If you need to keep it longer, cover it loosely with foil and store it in the refrigerator.
FAQ
Can I use frozen strawberries?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to prevent excess moisture in your crostata.
Do I need to peel the fruit?
For fruits like apples and peaches, peeling is a good idea if you like a smoother texture. That said, I don’t peel mine.
Can I make a savory crostata?
Absolutely! Use the same dough and fill it with savory ingredients like tomatoes, cheese, and herbs for a delicious twist.
What if my crust cracks?
Don’t worry! Crostatas are meant to be rustic. You can patch up any cracks with a bit of extra dough or simply embrace the imperfections.
How do I store leftovers?
Store any leftovers in the refrigerator, covered with plastic wrap or foil. Reheat in the oven to keep the crust crispy.
Italian Strawberry Crostata Recipe
Ingredients
Instructions
- Preheat oven to 375°F.
- Roll out the dough out on a lightly floured surface . Transfer to a large-rimmed baking sheet lined with parchment paper.
- **Sprinkle crumbled cookies if using. See notes
- Combine the strawberries, jam, cornstarch, lemon juice, and lemon zest in a medium bowl and gently stir to coat. If the berries are really juicy, add another teaspoon of cornstarch.
- Spread the strawberry mixture, including the juices, on the center of the dough, leaving a 2-inch border. Fold the edges of the dough up and over the fruit, pleating as needed and being careful that the folded edge of the dough doesn’t tear (if it does, patch with dough scraps and pinch to seal).
- Brush the edges of the dough with the beaten egg and sprinkle with the sugar.
- Place the crostata in the lower third of the oven and bake until the crust is deep golden brown and the berries are softened and bubbling on the edges, 45–50 minutes.
- Let cool. Brush with melted jam to make the berries shiny and beautiful. Top with goat cheese if desired.
- Serve with ice cream if desired.
Notes
- Any fruit crostata: Substitute the strawberries with blueberries, blackberries, peaches, apples, raspberries, plums, or apricots. Or any combination of fruit.
- How to keep the Crostata bottom from being runny or soggy: Sometimes, the berries are very juicy, and you will get some juice running out. This never bothers me, but you can do something to mitigate if it bothers you. You can create a barrier between the filling and the dough by adding an ingredient that won't change the flavor of the crostata—or that will improve the flavor of the pie. Sprinkle crushed vanilla cookies or other cornflakes of cereal on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.
- How long can I store the finished crostata? In my opinion, it is best to eat this crostata the day it's 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.
Nutrition Facts
Calories
262.64Fat (grams)
11.15 gSat. Fat (grams)
4.44 gCarbs (grams)
35.56 gFiber (grams)
2.45 gNet carbs
33.1 gSugar (grams)
15.13 gProtein (grams)
5.61 gSodium (milligrams)
178.18 mgCholesterol (grams)
37.19 mgNutrition varies based on the ingredients used.
