Grape Crostata

By • October 9, 2012 • 9 Comments

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Author Notes: Adapted from Brian Boitano's Pear and Almond Crostata. His show is hilarious, and he's a pretty awesome cook.mrslarkin

Food52 Review: This crostata is cross cultural gem. A combination of the rustic folds of a French galette and the cream and fruit of an Italian crostata, this dessert elevates your typical grapes and cheese at the end of a meal. The addition of thyme is a well suited savory hit. Substitutions abound: ricotta, chèvre or mascarpone cheese could easily switch this dish up, as could any other berry or fruit. My family loved the touch of honey which subtly boosted the sweetness but also gave the grapes a glossy shine. DianaAdams

Serves 4

for the single-crust pie pastry

  • 1 1/4 cup all-purpose flour (158 grams)
  • 1/2 teaspoon kosher salt
  • 5 1/2 tablespoons cold unsalted butter
  • 3 tablespoons cold vegetable shortening
  • 2 - 3 tablespoons ice water

for the crostata

  • 1/2 cup softened cream cheese
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoon all-purpose flour
  • 1 large egg, beaten, reserving one tablespoon of egg in another small bowl for the egg wash
  • 1/2 teaspoon vanilla extract
  • 2 cups halved seedless red grapes
  • 2 teaspoons honey
  • 1 teaspoon lemon zest
  • 1 teaspoon water
  • 1 tablespoon turbinado sugar
  • Fresh thyme
  1. Preheat oven to 375°F.
  2. Cut butter and shortening into the flour and salt. Sprinkle in the ice water until the dough comes together. Separate dough into four equal pieces. Roll out each piece of dough into a 6" circle. Transfer to a parchment-lined sheet pan.
  3. With a fork, blend the cream cheese, granulated sugar, flour, egg, and vanilla in a medium bowl until smooth. Chill.
  4. Spread the cream cheese mixture evenly over each round, leaving about a 1/2" border.
  5. Toss the grapes with the honey and lemon zest. Divide the grapes over each round. Fold the edges of the rounds over the filling.
  6. Whisk the reserved egg with the teaspoon of water. Brush the edges of each round with the egg wash and sprinkle with the turbinado sugar. Strip of some thyme leaves and sprinkle over each crostata.
  7. Bake for about 30 minutes, or until crust is nicely golden-brown. Remove from oven and let tarts cool. Serve with a dollop of crème fraîche and garnish with additional thyme, if desired.
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Mrs._larkin_370

almost 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

FYI, you can sub chevre for the cream cheese, and it's pretty tasty, too.

Summer_2010_1048

almost 2 years ago Midge

Sounds and looks amazingly delicious mrslarkin.

Mrs._larkin_370

almost 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thanks midge!

Img_0001

almost 2 years ago Kukla

What can be better than a flaky pastry dough with cheese and any fruit? Your Croststas really look very deliciousmrslarkin, and most of all in your photo, one can see that they just came out of the oven. I liked watching Brian Boitano when he still was skating and his cooking show.

Mrs._larkin_370

almost 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thank you Kukla! yes, he was a talented skater, and he is a talented cook!

Linda_cooking

almost 2 years ago Beautiful, Memorable Food

Really, Brian Boitano? Multialented! This looks delicious.

Mrs._larkin_370

almost 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

haha! I know, right? Thanks BMF!

Sausage2

almost 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That's crazy! Does he skate while cooking? :) The crostata looks gorgeous, regardless of whether one must do a triple axel to perfectly execute it.

Mrs._larkin_370

almost 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Ha! That would be a gold medal performance for sure. Thanks 5&s!