Adapted from Brian Boitano's Pear and Almond Crostata. His show is hilarious, and he's a pretty awesome cook. —mrslarkin
Test Kitchen Notes
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
for the single-crust pie pastry
1 1/4 cups
all-purpose flour (158 grams)
5 1/2 tablespoons
cold unsalted butter
cold vegetable shortening
2 - 3 tablespoons
for the crostata
softened cream cheese
1 1/2 teaspoons
large egg, beaten, reserving one tablespoon of egg in another small bowl for the egg wash
halved seedless red grapes
In This Recipe
Preheat oven to 375°F.
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.
With a fork, blend the cream cheese, granulated sugar, flour, egg, and vanilla in a medium bowl until smooth. Chill.
Spread the cream cheese mixture evenly over each round, leaving about a 1/2" border.
Toss the grapes with the honey and lemon zest. Divide the grapes over each round. Fold the edges of the rounds over the filling.
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.
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.