Strawberry Rhubarb Crostata

by: Chef Matt Chatfield

Compatible Wolf Appliances:

YIELDS
6-8
Servings
Prep Time
1 1/2
hours
Cook Time
25
minutes

Modes

Stone

Ingredients

Dough

  • 2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1/4 teaspoon Kosher salt

  • 1/2 pound cold unsalted butter, diced

  • 1/2 cup ice-cold water

Filling

  • 3 cups strawberries, rinsed and quartered

  • 1 10-inch rhubarb stalk, diced into 1/2-inch pieces

  • 2 Tablespoons unsalted butter

  • 1/2 cup granulated sugar

  • 1 teaspoon pure vanilla extract

  • 1/4 cup cornstarch

Instructions

Make the Dough

In a food processor, combine the flour, sugar, and salt. Pulse in the butter until the mixture resembles coarse breadcrumbs. Add the ice water and mix just until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate until firm, 30 minutes to 1 hour.

Prepare the Filling

Combine the strawberries and sugar in a mixing bowl and let stand for 30 minutes to macerate. This process draws excess moisture from the berries.

Meanwhile, cook the rhubarb in a small sauté pan over medium heat until softened, about 3 to 4 minutes. Set aside.

Drain the juices from the strawberries. Add the rhubarb and cornstarch to the berries and gently combine.

Assemble the Crostata

Preheat the Wolf Oven on Stone Mode to 400°F with the baking stone on the lowest rack position and all other racks removed.

Remove the dough from the refrigerator. Lightly flour a work surface and roll the dough to 1/8-inch thickness. Keep the dough cold and work quickly, as it will be delicate.

Transfer the dough to a parchment-lined sheet pan. Patch any cracks or holes as needed. Spoon the fruit mixture into the center, leaving a 1 1/2- to 2-inch border around the edge.

Fold the border over the filling, working in sections and overlapping the folds slightly to create a rustic edge.

Bake

Brush the exposed dough with an egg wash and sprinkle with sugar.

Using a pizza peel, transfer the crostata and parchment paper onto the preheated baking stone. Bake until the crust is golden brown, about 20 to 25 minutes.

Serve

Cool to room temperature before serving. Serve with vanilla ice cream or lightly sweetened whipped cream.

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