Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Zoe Nathan is the co-owner with her husband Josh Loeb, of Huckleberry, Rustic Canyon and Milo and Olive in Santa Monica and Sweet Rose Creamery in Brentwood. She first shared this recipe for Huckleberry Bakery’s Strawberry Crostata on March 13, 2010.
Keep reading for the full recipe…
Huckleberry Bakery’s Strawberry Crostata
Makes 1 large crostata
For the Dough
4 oz butter, cut into 1/2 inch pieces and chilled
1 cup All Purpose Flour
2 Tablespoon sugar
1 tsp salt
3 Tablespoon ice water
1/2 tsp baking powder
In food processor, pulse flour, sugar, baking powder and salt. Add butter, pulse until pea size, add water and pulse until the dough just barely comes together. Wrap dough in plastic, flatten and put in refrigerator for around 2 hours.
1 1/2 cup strawberriess
1/4-1/2 cup brown sugar, (depending on sweetness of the fruit)
8 oz organic unsalted butter
1 big pinch of salt
1/3 cup white sugar
Combine sliced strawberries, brown sugar, 4 oz of butter and salt in a sauté pan, and sauté fruit until they are tender and all ingredients are incorporated.
Take dough out of the refrigerator, and roll out dough to about 12 inch by 12 inch
Place dough on a greased sheet pan or baking sheet. Distribute strawberry mixture evenly on dough, making sure to leave about 1 1/2 inches around on the ends free of mixture. Fold the outer layer over the fruit mixture. (It should cover some of the fruit making the crostata rustic, but a good deal of the center fruit should still be visible). Cut the remaining 4 oz of butter into about 6 slices and lay that on top of the crostata. Sprinkle liberally with 1/3 cup of sugar and put in the 375 degree oven to bake until golden brown (45 minutes to an hour depending on your oven)
Remove from oven, cool, remove from baking pan, and serve with fresh whipped cream or good vanilla ice cream.