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.