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.