I made this earlier in July – on the day my camera died. And so knowing how badly I’d surely want to photograph it, I stashed the dough and filling in the fridge overnight and assembled it the next day, using it for the trial run with my brand new camera. Which I’m not quite used to yet, and learning to use on a need-to-know basis.
This crostata was one of those things I saw and had to make – a raspberry and rhubarb crostata that was in fact more like an enormous cookie, only less sweet and with a grainy crust with the qualities of a smooth, sandy sable. That last part may have been me – I pushed the graininess a little further by using whole wheat pastry flour and oat flour, which dialed down the gluten and made the crust very tender, and a bit crumbly. Feel free to revert to the original – I won’t be offended.
The filling is cooked first, and chilled – it could conceivably be made in advance, along with the dough, and assembled when you need something to smell fantastic when you have friends coming over.
Rhubarb and Raspberry Crostata
(adapted from a recipe by Karen DeMasco / Bon Appetit by way of Lottie and Doof)
1 cup whole wheat pastry flour (original: unbleached all-purpose flour)
1/2 cup oat flour (original: whole wheat flour)
1 Tbsp. sugar
1/4 tsp. salt (original: 1/2 tsp.)
3/4 cup (1 1/2 sticks) chilled butter, cubed (original: unsalted)
1 large egg
1 Tbsp. whole milk
1/4 cup cornstarch
4 cups chopped rhubarb (about 1 lb. or so)
1 cup fresh raspberries
2/3 cup sugar
1 large egg, lightly beaten
coarse sugar, for sprinkling (optional)
To make the crust, combine both flours, sugar, and salt in a processor; blend then add butter and pulse until the butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl; add to the processor and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap in plastic wrap and chill for an hour. (Can be made 2 days ahead.)
To make the filling, dissolve cornstarch in 3 Tbsp. water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in the cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.
Preheat the oven to 400° F. Roll out dough on floured parchment paper to a 12-inch round; mound filling in center of crust, leaving 1 1/2-inch border. Gently fold edges of dough over filling, folding as it naturally folds. Brush border with egg; sprinkle with coarse sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes.
Let crostata cool on baking sheet on a rack. Transfer to a platter, cut into wedges, and serve with whipped cream or ice cream.