This delicious pastry combines the taste of fresh berries and soft goat cheese, creating an Italian favorite. Enjoy this recipe courtesy of Lauren Lane. You can find this recipe and more from Lauren at lauren-lane.com.
Strawberry Goat Cheese Crostata
Published on July 24, 2020 | By Courtney Yerganian |
- Prep Time
- Cook Time
- 1 store bought or homemade pie dough
- 2 teaspoons cornstarch
- 1 tablespoon finely grated lemon zest
- 1 teaspoon kosher salt
- 1/3 cup sugar, plus more for sprinkling
- 1 1/2 lb. strawberries or other berries, hulled, halved if large
- 1 teaspoon vanilla extract
- 2-3 ounces of Cervasi Chèvre Fresh Goat Cheese
- 1 egg, beaten
- 1/4 cup strawberry jam
- Preheat oven to 375°F.
- Roll out the dough on a floured surface to create a 12" circle. Roll up the dough on a rolling pin and carefully transfer to a parchment-lined rimmed baking sheet.
- Combine cornstarch, lemon zest, salt, and 1/3 cup sugar in a medium bowl. Toss with your hands to combine, then add strawberries and vanilla and toss to coat.
- Top with the berry mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, leaving a 2" border.
- Crumble goat cheese and place on top of the berries. Alternatively, you can place the crumbled goat cheese under the berries directly on the dough.
- Fold edges of dough up and over fruit, pleating as needed, and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal).
- Whisk egg with a fork in a small bowl and brush all over the dough's folded edges. Sprinkle sugar evenly over dough.
- Place crostata in the lower third of the oven and bake until crust is deep golden brown and berries are softened and bubbling on the edges, 45–50 minutes.
- Let cool. Brush with melted jam to make the berries shiny and beautiful.
- Serve with ice cream if desired.