Berry Crostata – this mixed berry crostata combines strawberries and blueberries in a pie crust to create a free-form tart.
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.
How to Make Mixed Berry Crostata
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.
More Fruit Dessert Recipes on Never Enough Thyme:
- Pineapple Blueberry Basil Galette
- Apricot-Thyme Galette
- Peach Blueberry Basil Cobbler
- Strawberry Cobbler
Crostata Recipes from Other Bloggers:
- Blackberry Crostata from Inspired by Charm
- Peach Crostata from Fifteen Spatulas
- Raspberry Crostata from Leite’s Culinaria
Pin to Your Pinterest Dessert Board!
- 1 pint strawberries
- 1 pint blueberries
- 1 package refrigerated pie crusts
- 1 egg
- 4 tblsp. brown or turbinado sugar
- 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 193 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 31mg Sodium: 133mg Carbohydrates: 27g Fiber: 3g Sugar: 10g Protein: 3g
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