Sheet Pan

Grape Crostata

October  9, 2012
4 Ratings
  • Serves 4
Author Notes

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

What You'll Need
  • for the single-crust pie pastry
  • 1 1/4 cups 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 teaspoons 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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9 Reviews

mrslarkin October 11, 2012
FYI, you can sub chevre for the cream cheese, and it's pretty tasty, too.
Midge October 11, 2012
Sounds and looks amazingly delicious mrslarkin.
mrslarkin October 11, 2012
thanks midge!
Kukla October 9, 2012
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.
mrslarkin October 9, 2012
thank you Kukla! yes, he was a talented skater, and he is a talented cook!
Beautiful, M. October 9, 2012
Really, Brian Boitano? Multialented! This looks delicious.
mrslarkin October 9, 2012
haha! I know, right? Thanks BMF!
fiveandspice October 9, 2012
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.
mrslarkin October 9, 2012
Ha! That would be a gold medal performance for sure. Thanks 5&s!