Rhubarb Strawberry Crostata

Today I am presenting a rhubarb strawberry crostata or rhubarb strawberry galette. You may call a crostata or galette the cousin of rhubarb pie or rhubarb tart. Yes, you have pie dough, but you just roll it out to a circle, arrange the fruits in the middle of it, and then you fold the edges toward the middle. There is no lattice pattern, no need to decorate, or even using a pie dish, this is much faster and easier. I was very much in the mood for a simple and quick tart, so here it is. I hope you enjoy it as much as I did making this crostata. If you prepare the dough the night before, it comes together in a jiffy.

Did you know that a crostata is the same as a galette? I didn’t know until now. The only difference is that crostata is the Italian word whereas galette is the French word. I was so far only used to the French word, but was happy to learn that a crostata can mean the same. However, it can also mean a lattice pie so to speak, the Uruguayan pasta frola may come from the Italian lattice pie. But be it as it may, a crostata or galette is a super easy recipe, you don’t need a pie dish, you only need a baking sheet and any imperfections are OK and add to the rustic feel of it. So don’t worry if your pie circle is slightly loop-sided, just go with it!

Credit: ninamanie (in German)

Print Recipe

Rhubarb Strawberry Crostata

Serves: About 8 pieces

Prep Time: 45min – Cooking Time: 30min – Total Time: 1hr 15min

This rhubarb strawberry crostata is eaiser to make than pie. Roll out a pie dough into a circle, place the fruits inside, fold over the edges of the dough and get baking.

Ingredients

• Pie Dough
• 200 grams of all-purpose flour
• 30 grams of regular sugar
• Optional: a pinch of cinnamon
• 120 grams of cold butter
• 1 egg
• 
  
• Filling
• 3-4 sticks of rhubarb
• About 9 strawberries
• 40 grams of regular sugar
• 2 teaspoons of honey
• 1 teaspoon of vanilla extract
• 2 tablespoons of cornstarch
• For brushing the edges: some milk or heavy cream, sliced almonds and coarse sugar

Instructions

1

For the pie dough you can get a lot of tips gibt es here. Place flour, sugar and if using cinnamon in a large bowl, add the cold butter in chunks. Work quickly into crumbs, then add the egg and only work dough until you can form into a ball. Chill for at least half an hour or overnight.

2

For the filling wash and peel the rhubarb, the cut into chunks. Wash, hull and cut strawberries. You can change the ratio of fruits or replace one with the other completely. Into total you should have about 400-450 grams of fruit. Place fruit into another bowl, toss in remaining ingredients. Let sit.

3

Linke a baking paper with parchment paper and preheat oven to 200 degrees Celsius. Roll out dough thinnly into a circle, the circle can be slightly bigger than the width of your baking sheet. Fold dough into a smaller package, transfer to baking sheet, then unfold. Arrange the fruit inside, leaving a rim of about 2 cm. Then fold dough all around to the center of theT circle so that fruit cannot get out. Brush the edges with milk or heavy cream, sprinkle with sliced almonds and coarse sugar. Bake for about 30 minutes or until golden. Serve plain or with a scoop of whipped cream or ice cream.