Strawberry Chutney Olive Oil Crostata
Roasted Corn and Hot Pepper Pasta Salad
June 14, 2020
Olive Oil Chocolate Snacking Cake by Jessie Sheehan
June 17, 2020
Strawberry Chutney Olive Oil Crostata
This strawberry chutney olive oil crostata makes a perfect dessert, as it resembles a pie or tart for Italians. The sweet strawberry filling combined with the olive oil flaky, pastry crust makes the perfect combination. Although it may taste perfect, it should be an imperfect, rustic looking, open fruit tart, and if you’re lucky you may have a little strawberry chutney left over - perfect to spread on toast!
Ingredients
Directions
Add the flour, Colavita Extra Virgin Olive Oil, sugar, zest , and salt in the bowl of a food processor and pulse a couple of times to combine.
Add the olive oil and pulse until it resembles a coarse meal.
Add in the ice water, one teaspoon at a time, pulsing, until large clumps begin to form.
Pour the mixture out onto a clean surface and form into a ball then flatten into a disc. Wrap the dough in plastic and refrigerate for at least one hour.
In a medium bowl combine the 2 cups quartered strawberries with the ¼ cup sugar, ginger, and thyme. Let mixture sit at room temperature for about 30 minutes.
In a medium saucepan, bring the strawberry mixture to a gentle boil for about 10 minutes, stirring occasionally. Add the lemon zest and juice and continue to cook for about 10-15 minutes more and the mixture has thickened.
In a small bowl combine 1 teaspoon of cornstarch with a tablespoon of water to dissolve. Add this to the still boiling strawberry mixture and stir to combine.
Pour mixture into a clean bowl and allow to cool to room temperature, then cover and refrigerate until ready to use.
Position the rack in the center of the oven and preheat oven to 400º degrees F.
Place the sliced strawberries in a medium bowl and sprinkle the cornstarch and 1 tablespoon of sugar over them and toss to evenly coat. Set aside.
To roll out the dough, place the disc between two large pieces of parchment paper and roll out to a 12-inch circle. Carefully transfer the parchment paper with the rolled out dough onto a large baking sheet.
In a small bowl beat the egg and have a pastry brush ready.
Spread a thin layer of the strawberry chutney mixture on top of the dough, about ⅔ cup, leaving a 2-inch border all around. Arrange the sliced strawberries on top of the chutney then fold the dough border in over the filling, using the parchment paper to assist. Pleat and pinch any areas of the dough needed to seal any cracks.
Brush the top of the dough with the egg wash and sprinkle the remaining sugar on top.
Bake until the crust is golden, about 30 minutes. Transfer the baking sheet to a wire rack to cool completely before moving the crostata to a serving plate.
Shop this recipe
Ingredients
Directions
Add the flour, Colavita Extra Virgin Olive Oil, sugar, zest , and salt in the bowl of a food processor and pulse a couple of times to combine.
Add the olive oil and pulse until it resembles a coarse meal.
Add in the ice water, one teaspoon at a time, pulsing, until large clumps begin to form.
Pour the mixture out onto a clean surface and form into a ball then flatten into a disc. Wrap the dough in plastic and refrigerate for at least one hour.
In a medium bowl combine the 2 cups quartered strawberries with the ¼ cup sugar, ginger, and thyme. Let mixture sit at room temperature for about 30 minutes.
In a medium saucepan, bring the strawberry mixture to a gentle boil for about 10 minutes, stirring occasionally. Add the lemon zest and juice and continue to cook for about 10-15 minutes more and the mixture has thickened.
In a small bowl combine 1 teaspoon of cornstarch with a tablespoon of water to dissolve. Add this to the still boiling strawberry mixture and stir to combine.
Pour mixture into a clean bowl and allow to cool to room temperature, then cover and refrigerate until ready to use.
Position the rack in the center of the oven and preheat oven to 400º degrees F.
Place the sliced strawberries in a medium bowl and sprinkle the cornstarch and 1 tablespoon of sugar over them and toss to evenly coat. Set aside.
To roll out the dough, place the disc between two large pieces of parchment paper and roll out to a 12-inch circle. Carefully transfer the parchment paper with the rolled out dough onto a large baking sheet.
In a small bowl beat the egg and have a pastry brush ready.
Spread a thin layer of the strawberry chutney mixture on top of the dough, about ⅔ cup, leaving a 2-inch border all around. Arrange the sliced strawberries on top of the chutney then fold the dough border in over the filling, using the parchment paper to assist. Pleat and pinch any areas of the dough needed to seal any cracks.
Brush the top of the dough with the egg wash and sprinkle the remaining sugar on top.
Bake until the crust is golden, about 30 minutes. Transfer the baking sheet to a wire rack to cool completely before moving the crostata to a serving plate.