You may remember a recipe for Caramel Pecan Brownies I posted last month that was the first in the new Secret Recipe Club series started by a group of food bloggers. Each blogger is assigned to make and post a recipe from one of the other participating blogs. You visit your assigned blog, choose a recipe, make and post about it. No one tells whose blog they have until the day of posting.
Well, lucky me! This month I was assigned another fantastic blogger – Big Fat Baker. Let me tell you something – it was so hard to decide what to make from her blog. Every single thing looks and sounds delicious. I saved links to quite a few of her recipes and I’ll be a regular visitor now that I know what kinds of delights she has for us there! As difficult as it was, I finally decided to make her crostata. I thought it would be perfect since there are so many delicious fresh berries available right now. Turns out I was right – this crostata is not only delicious but making it is easy as pie. You’re gonna love this one. Trust me.
When I was reading the recipe over I kept thinking “this sounds like a galette.” So I did a little research and found that it actually is. Galette is the French term and crostata is the Italian term for the same thing. Who knew.
You start your crostata by preheating the oven to 350 degrees. Then either grease or line a baking sheet with parchment paper. I made only half the recipe since there are just the two of us. Half the recipe makes four servings.
Wash your fruit and cut the strawberries in pieces. Toss the fruit with a little sugar and set it aside for now.
Unroll the pie crust on the prepared baking sheet. Pile the fruit up in the center of the crust leaving an open edge about 1 to 1 1/2 inches wide all around. Fold the edge up to enclose the fruit but leave the center of the crostata open. Repeat with the second crust if you are making the full recipe.
Beat the egg and brush it over the exposed crust. Sprinkle each crostata with one tablespoon of sugar. I used turbinado sugar and it gave a nice crunch to the cooked pie dough.
Bake for 30-35 minutes or until golden brown. Remove from the oven and allow to cool. Serve plain or with a little sweetened whipped cream.
Enjoy!
Strawberries and blueberries combined in a pie crust to create a free-form tart.
Ingredients
- 1 pint strawberries
- 1 pint blueberries
- 1 package refrigerated pie crusts
- 1 egg
- 4 tblsp. brown or turbinado sugar
Instructions
- Preheat the oven to 350.
- Grease or line a baking sheet.
- Wash the fruit and cut the strawberries into pieces.
- Toss the prepared fruit with 2 tablespoons of sugar. Adjust the sugar according to the how ripe the fruit is.
- Unroll one pie crust and fill with half of the fruit, leaving about a one-inch border of pie crust around the fruit.
- Fold up the edges to enclose the fruit but leave the middle of the crostata open.
- Repeat with second pie crust.
- Beat the egg and brush over the exposed crust.
- Sprinkle with each crostata with one tablespoon of sugar.
- Bake for 30-35 minutes or until golden brown.
–Recipe from Big Fat Baker (www.bigfatbaker.com)
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{ 54 comments… read them below or add one }
Your Crostata is beautiful Lana! The Secret Recipe Club sounds like fun, gonna go see what everyone else made:@)
Thanks! You should join the club – it’s lots of fun!
That secret recipe club is such a wonderful idea! This crostata looks delicious, good choice!
Lauren – it’s open to anyone. If you’d like to join I can get the signup info for you.
The Crostata is a great one to pick Lana. I love making them with any fruit that is in season. They are so quick and easy and also delicious. Yours looks gorgeous.
They really are easy and I love the freeform look of them. Much easier than trying to get that crust into a pie pan and making a perfect edge and all that.
Looks delish Lana, I am loving the fresh fruit, definitely a perfect choice for this time of year!
Thanks Shelby. This would also be great with peaches or apricots. Maybe even pears or figs. Pretty much any fruit would work, I’d think.
Thrilled to have taken part in the secret recipe club with you and to find new blogs
Me, too, Jennifer. I always enjoy reading new-to-me blogs.
The perfect way to showcase all those delicious fresh berries, looks wonderful!
Thanks. I thought it would also be good with a little dollop of sweetened whipped cream :-)
You did a wonderful job with the crostata/galette! I am so happy to “meet” a new blogger. Your blog is so cute, and I will be coming back to drool over your pictures. Happy Monday!
So glad you like it, Erin. I hope I did justice to your delicious recipe!
This sounds so easy, but looks so impressive! I think I’ve got my next dessert to try!
It really is so easy, especially if you use a prepared crust :-)
I did not know that crostata and gallette were the same thing! This turned out beautifully!
Me, either! I learn something new every day :-)
What a fun idea! The crostata looks divine.
So easy and elegant. I’ll be making this later this summer when our berries come in.
That crostata looks gorgeous. Off to check Big Fat Baker’s blog out :)
You’ll love her blog, Avanika. So many great recipes to try there.
This looks fantastic! I love all the fresh spring fruit you used – yum! :)
So easy…I just saw a salad using strawberries and blueberries but now I think I want this more…I have both in the fridge and I need to use those strawberries today. I love the rusticness of this dish; beautiful Lana.
Thanks, Barbara. Even though I tend toward being a perfectionist in some things, baking is not one of them. So this very rustic crostata suits me quite well :-)
Wow, Lana! That first picture looks like it should be on the cover of a cozy mystery novel. The berry juices look like blood, and that knife certainly looks dangerous. Gorgeous picture! What a beautiful dish to serve guests.
I didn’t see the photo that way at all, but now that you mention it… ha! It does sort of look violent, doesn’t it? Might be good to serve at one of those murder mystery parties!
The crostata looks delish and sounds easy to make (well, not as easy as making pie, I hope, because I never get a pie recipe right!The crust kills it for me every time!)
Me, too, Shumaila, so I really love those packaged ones in the dairy section.
Very nicely done we love these~!
Me, too, Claudia. They’re quick to make and elegant to present. Plus they taste pretty darned good!
Looks wonderful, Lana. I would love to bite into that right now!
what a great line up of recipes, and this crostata you recreated looks so good with the fresh berries, I don’t know if I would need any topping, and you know how much I do love the extras…
I know. I actually served it without anything extra at all. It was truly delicious.
That looks perfect filled with so many wonderful berries. I have never recovered from moving from Washington state, a land of berries to Arizona…a land of cactus. Excuse me while I drool a bit.
What a beautiful crostata. This is the perfect dessert for spring.
What a GREAT pick Lana. I love fruit in baking, and one look at the picture in the Linky and I knew this crostata would sing to me. FABULOUS!
Thank you, Deeba. I love fruit in baking, too, so when I saw this recipe I knew immediately it would be the one I’d choose for the SRC. It was a very good choice.
The berries are great right now, and this looks like a wonderful way to use them. Looks awesome!
Hard to believe it only takes a few ingredients to produce something so impressive!! Great choice!!
That looks so easy and so yummy… and pretty healthy, too, for a dessert!
Beautiful berries. Your crostata is so pretty!
I’ve never made crostata before but I’ve eaten some. This looks amazing. It was an excellent recipe to try for the Secret Recipe Club. Good one. Those berries look good enough to eat through the monitor. I want some!
Looks gorgeous and summery! Going to bookmark this one!
Nice work on your crostata. I make cranberry caramel crostata a few weeks ago and it was soo good i could not stop eating it :) i bet this things was out of this world. I just love tartlettes, crostats’s, galettes they are just good and so much fun to make, and you can almost put anything you want in there too :)
Oh, cranberry caramel sounds interesting. I’d like to hear more about that. Is it posted on your blog?
Your crostata came out beautifully – great choice for SRC!
This is so beautiful! I love how amazing the berries look….yum! I also love how rustic the crostata looks. Something that would fit in perfectly at a picnic :)
Beautiful! Looks great. I love rustic galettes/crostatas. And berries are my favorite.
What a stunning crostada! Love all of the berries. Perfect for Spring and Summer! Delish!
Thank you! I really enjoyed making this little crostata. Easy and quick and very tasty.
I love the rustic look of a crostata and your pictures are seriously making me drool! Great pick. I’m off to check out her blog!
Made this crostata, the full recipe (2) on Sunday for the family and they loved it. They came out beautiful, had wonderful taste and a premade pie crust was wonderful. Thank you for such a great recipe.
I’m so glad! It really pleases me when someone makes a recipe that I post and takes the time to come back to say they enjoyed it. Thank you so much.