Rhubarb and Raspberry Crostata |
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Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 8 |
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Ingredients:
1 cup unbleached all-purpose flour |
1/2 cup whole wheat flour |
1 1/2 tablespoons sugar |
1/2 teaspoon kosher salt |
3/4 cup chilled unsalted butter, cubed |
1 large egg |
1 tablespoon whole milk |
1/4 cup cornstarch |
4 cups rhubarb, 1/2-inch-thick slices (about 1-1 1/4 lb.) |
1 (6 ounce) container fresh raspberries |
2/3 cup sugar |
1 large egg, beaten |
raw sugar |
sweetened whipped cream (for serving) or vanilla ice cream (for serving) |
Directions:
1. crust.
2. Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
3. filling.
4. Dissolve cornstarch in 3 tablespoons 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 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.
5. Preheat oven to 400°. Roll out dough on floured parchment paper to 12 round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2 border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw 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 crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.
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