Rustic Strawberry Basil Crostata {or Galette} with Lemon Mint Cream Cheese

Crostata or Galette?  They're basically the same thing, except one is French and one is Italian.  Crostata's or Galette's are not baked in a pan like a tart ... they're a flat layer of dough filled with sweet or savory yumminess + edges of the dough folded up around the filling.  I LOVE them!  Why you ask?  Because there is no pressure rolling out a perfect crust!  Crostata's or Galette's are meant to be rustic ... and that is a beautiful thing. 

Summer is not over in Northern California yet!  We are still soaking up the summer heat and enjoying August to its fullest.  The hot heat makes me want hydrating + nourishing drinks like lemon water, coconut water, vitamin C herbal iced tea + agua frescas.  I crave refreshing drinks like cherry mint lemonade + lots and lots of homemade ice cream, especially sweet cherry ice cream and creamy watermelon ice cream.

When the temp goes up, I don't feel like cooking or using the oven much.  Honestly, when it's 90+ degrees, I just want to hang out with my little family in the shade and eat ice cream bon bons all day.  But that's not reality so I depend on simple, homemade cold foods.  I love to make up large batches of summer muesli, salsa with fresh cucumber + lemon basil pesto and store them in the fridge for a snack or quick meal.  

The beauty of this hot weather is that local farmers markets are still overflowing with gorgeous seasonal produce.  Bright red beautiful strawberries are in abundance and they're super sweet + juicy.

Luckily right now the mornings are still cool enough to bake!  Baking makes me happy … I love to see the excitement of Little Love or my husband when they come home to fresh baked treats. 

My husband and I love a good ole' summer pie, crisp or cobbler … there's just something so nostalgic about it.  I decided to surprise him after work with a strawberry crostata.  I wanted to make something that was refreshing + not too sweet … so I decided to add a layer of savory cream cheese and aromatic herbs like basil + mint.  The end result was unbelievable!  My husband said it's the best dessert I have ever made. 

We hope you enjoy this seasonal crostata as much as we do! 
  

   

Rustic Strawberry Basil Crostata with Lemon Mint Cream Cheese 

Fresh juicy strawberries paired with strong aromatics of basil + subtle lemony mint cream cheese … this beautiful seasonal crostata will have your taste buds joyfully singing "Summer is here!"  

The buttery crust was inspired by Alice Waters' famous pie crust.  I grew up with my mom making this crust … she always used it to make her delicious apple pie.

Equipment: Food Processor fitted w/ "S" Metal Blade, Mixing Bowls, Cutting Board, Unbleached Parchment Paper, Rolling Pin  

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Ingredients

For the Pastry Crust

1/2 cup brown rice flour
1/2 cup white rice flour
1/4 cup arrowroot starch
1/8 cup tapioca flour
1/8 cup potato starch 
1/2 teaspoon xanthan gum*
3-4 tablespoons organic cane sugar or organic sucanat 
8 tablespoons very cold pasture butter, cut into 8 chunks {See Resources}
1 teaspoon organic apple cider vinegar 
1 teaspoon gluten free vanilla extract
Zest of 1 lemon {optional}
3-4 tablespoons ice cold filtered water

1 to 2 tablespoons melted pasture butter or organic cream {to brush on crust}
1 to 2 tablespoons organic cane sugar {to sprinkle on crust}

For the Strawberry Filling

4 cups organic strawberries, cut into large slices {about 1 1/2 pounds} 

3 tablespoons arrowroot starch or organic corn starch  

1/4 cup organic cane sugar or raw honey 

5 large fresh basil leaves, chiffonade {cut into thin ribbons}
2 tablespoons freshly squeezed lemon juice {the juice of about half a lemon}

For the Cream Cheese Filling 

3 tablespoons fresh mint, finely chopped  

Zest of 1 organic lemon
1 teaspoon freshly squeezed lemon juice 

8 ounces organic cream cheese
1 tablespoon raw honey

*** Advance Preparation Required: About 1 hour ***

Instructions

1. Add flours {dry ingredients}, organic cane sugar + lemon zest to the bowl of a food processor fitted with a "S" metal blade.  Pulse about 5 times to blend ingredients.  Add the cut up pieces of cold butter to the flour mixture.  Pulse about 10 to 15 times or until the butter is the size of peas.  With the motor running, add apple cider vinegar, vanilla extract and 3 tablespoons of ice cold water, 1 tablespoon at a time through the feed tube.  Turn off once the water is added and continue to pulse 3 to 5 times just to combine making sure to stop before the dough comes together {moist clumps should form}.  [Note: If the dough is too crumbly, you can add 1 more tablespoon of ice cold water and pulse 1 to 2 times just to combine.]  

2. Pour the dough onto a floured large piece {about 14 inches} of unbleached parchment paper.  Form the dough into a ball; flatten into a round disc.  Wrap the pastry dough disc in the same parchment paper and refrigerate for at least 1 hour.  [Note: Use either of the rice flours or arrowroot to flour the parchment paper.]

3. Make the cream cheese filling: In a mixing bowl, combine finely chopped mint, lemon zest, cream cheese + honey.  Stir to incorporate all ingredients.  Chill in the refrigerator for 1 hour to allow the flavors to incorporate. 

4. Preheat oven to 400 degrees F.  

5. Make the strawberry filling: In a large mixing bowl, add sliced strawberries, arrowroot, organic cane sugar or honey, basil chiffonade + lemon juice.  Gently stir to combine.  Set aside.  

6. Remove cream cheese filling from the refrigerator.  Set aside.      

7. Remove the chilled pasty dough from the refrigerator.  Remove pasty dough from parchment paper and place on a lightly floured large piece {about 14 inches} of unbleached parchment paper.  Place the used parchment paper on top of the pastry dough {this keeps the dough from sticking to the rolling pin + from falling apart}.  Using a rolling pin, roll the pasty dough into an 11 to 12" circle {it does not have to be a perfect circle, it should look rustic}.  Take care not to roll the pastry dough too much/too thin.  Carefully transfer pastry dough on the parchment paper to the baking sheet {do not remove pastry dough from parchment paper}. 

8. Using an offset spatula or knife, evenly spread the cream cheese filling over the middle of the pastry dough leaving about a 2" boarder of the outer crust.

9. Using a slotted spoon, scoop the strawberry filling {leaving reserved juice behind} on top of the cream cheese filling, making sure to leave about a 2" boarder of crust.    

10. Gently fold the boarder of the pasty dough over the fruit {about 1 1/2 to 2"}, forming an edge.  Don't panic if the dough breaks, just use your fingers to pinch the dough and seal up any tears or cracks.   

11. Pour reserved strawberry lemon juice over the fruit only.  

12. Brush edges of the crust with melted butter or cream and sprinkle organic cane sugar over the crust edges.

13. Bake the crostata for about 30 to 35 minutes, until the crust is light golden brown and the fruit is tender.  Let cool on the baking sheet for at least 20 minutes before serving.  I like to set the baking sheet on top of a wire cooling rack to cool quicker.  [Note: Make sure the crostata is cooled before cutting or the crust could crumble.  It's helpful to use a metal spatula or offset spatula to loosen the crostata from the parchment paper before cutting.] 

It's delicious served warm or at room temperature, but it's also perfectly delectable the next day after being chilled in the refrigerator. 

Yield: Makes 1 Crostata, about 8 servings. 

*Notes: I like to put the butter into the freezer the night before I make the crust.  This ensures the butter stays extra cold when it's time to make the pastry dough.  I have made this several times without the xanthan gum ... if you are uncomfortable using this, just omit. 

Tips: Cold ingredients are very important.  I store my flours in the freezer so they stay extra cold.  I also pour the measured vanilla extract and apple cider vinegar into a freezer-safe glass to chill a few minutes before I make the dough.  Keep the dough as cold as possible.  Make sure to keep the dough in the fridge when you're preparing the filling so the dough stays cold. 

Optional: When serving, garnish with extra basil chiffonade + lemon zest.

Serving Suggestions: Serve with honey vanilla ice cream, with homemade whipped cream or simply by itself.    

Storage: Store in the refrigerator.  This crostata does best if you serve it within a day or two.     

WHAT'S YOUR FAVORITE KIND OF FRUIT PIE, TART, CRISP OR COBBLER?

OTHER SUMMER TREATS TO ENJOY

Cherry Pie from Raising Generation Nourished
Summer Pavlova w/ Lemon Curd + Strawberries from Recipes to Nourish
Simple Summer Peach Rosemary Crisp from Live Simply 
Nectarine + Peach + Nectaplum Crumble from Recipes to Nourish  
Strawberries & Cream Tart from Delicious Obsessions
Stonefruit Cobbler w/ Vanilla Cashew Cream from With Food + Love
Gluten Free Summer Cobbler from Hybrid Rasta Mama

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

Honey Sweetened Lemon Curd

Smooth + velvety, LEMON CURD is deliciously tart + sweet! 

When I was little I loved getting to have high tea with my dear grandma or my mom.  Often lemon curd was served with scones and I thought this was so elegant.  It quickly became something that I really loved + it was super special because I only had it on rare occasions. 

I adore LEMON CURD!  But I can't stand when it tastes "eggy" ... yuck!  Over the years I have found that most packaged lemon curds have a very distinct egg taste that overpowers the most important part in my opinion ... LEMON!  When I'm craving it, I want that tart lemon taste, not the flavor of egg yolks.

Most lemon curd recipes call for egg yolks only ... usually creating a more dominant egg yolk flavor.  Not my recipe!  I use the whole egg.  I find that this really helps create a bolder lemon flavor with no hint of egg yolk flavor at all.    


My husband also loves lemon curd.  I've made a special vanilla birthday cake for him with a thick layer of lemon curd in between the cake layers + I made a special Pavlova for him for Father's Day and topped with with lemon curd + berries ... he LOVES Lemon Meringue Pie, so this was my slightly adapted "Pie" version for him, without the crust.  We both love this lemon curd so much that we simply enjoy feeding each other spoonfuls, it really doesn't need anything to go with it because it's so heavenly. 

I hope you enjoy this Lemon Curd as much as my family does!  It's so easy to make + it can be made ahead of time.  

HONEY SWEETENED LEMON CURD

Rich, thick, creamy + perfectly tangy and sweet ... this luscious Lemon Curd is simply divine. 

{Affiliate links helps support this blog.}

Equipment: Microplane Zester/Grater, Fine Mesh Strainer, Measuring Cup, Medium Size Saucepan, Whisk, Medium Size Glass Bowl or several Ramekins  

Ingredients 

• 4 organic or pastured eggs
• 1/3 cup raw or local honey {I prefer lighter honey like this or this} 
• Zest of 3 to 4 organic lemons
• 1/2 cup fresh organic lemon juice {about 4 lemons}
• 7 tablespoons pasture butter {See Resources} 

Instructions

1. Wash + prep lemons, I wash mine in a vinegar-water solution.  Using a microplane zester, zest all lemons - removing just the yellow of the rind, not the white pith {the white pith is very bitter}.  Cut lemons in half.  Place strainer over a measuring cup and squeeze the juice out of the lemons.  Set aside. 

2. In a medium size saucepan, add eggs + honey. Whisk/stir to combine.

3. Add lemon zest, lemon juice + butter cut into tablespoons to the saucepan.  Stir with whisk, to ensure the eggs don't start to scramble {if they do, don't worry, you can strain that out in the end}.

4. Over medium heat whisk until butter melts and the lemon curd begins to thicken, stirring constantly.  This takes about 5-7 minutes ... you will notice little bubbles at the surface, when this happens remove from heat. 

5. Pour lemon curd through a strainer into a medium size glass bowl or small ramekins.  Refrigerate for at least 5 hours or until chilled.       

Yield: Makes about 2 to 3 cups.

Serving Suggestions: Serve with fresh fruit, spread some on a scone, use it for a delicious layer in a cake, add it to a tart or pie, serve with homemade whipped cream, add it to homemade lemon bars, top it on vanilla ice cream or make a lemon cream milkshake by adding it to vanilla ice cream, top Pavlova's with a layer of curd ... or just simply eat it by the spoonful, it's that good!

Storage: Store in an airtight container in the refrigerator for up to 3 days. 

ENJOY HONEY SWEETENED LEMON CURD WITH ...

Strawberry & Cream Muffins from Raising Generation Nourished 
Gluten Free Angel Biscuits from Gluten-Free on a Shoestring 
Vanilla Butter Cookies from Recipes to Nourish 
Blueberry Scones from Gluten-Free Goddess
Almond Flour Lemon Poppy Seed Muffins from Live Simply
Gluten Free Biscuit Donuts from Gluten-Free on a Shoestring
Lemon Poppy Seed Zucchini Bread from With Food + Love 
Fruit Salad w/ Honey-Mint Lime Dressing from Savory Sweet Life
Summer Pavlova w/ Lemon Curd + Strawberries from Recipes to Nourish

WHAT'S YOUR FAVORITE WAY TO EAT LEMON CURD?

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

Slow Cooker Tangy Pineapple Shredded Beef

Summertime is quickly approaching! 

I love my slow cooker!  It's so helpful being able to throw something together in the morning or around lunch time and have it be ready for dinner.  Plus, as the summer heats up, I don't want to use the oven much.  Using the slow cooker is so convenient + it doesn't heat up the house! 

Warmer weather makes me crave shredded beef with LOTS of homemade BBQ sauce + yummy tacos made by my husband {he makes the best, authentic tacos with shredded meat}.  

My shredded beef recipe is so easy to make + takes very little prep time.  You won't find any processed ingredients in this recipe either ... no refined sugars or ketchup!   

SLOW COOKER TANGY PINEAPPLE SHREDDED BEEF

Sweet + savory, this tangy pineapple shredded beef will be the star attraction of many meals. 

{Affiliate links included help support this blog}

EQUIPMENT: Cutting Board, Sharp Quality Chef's Knife, Blender, Large Saucepan, Wooden Spatula, Slow Cooker 

INGREDIENTS 

• 1 grass-fed chuck roast, about 3 pounds 
• 2 tablespoons pasture butter, ghee or fat of choice {See Resources} 
• 1 medium size organic pineapple
• 1 cup unfiltered organic apple cider vinegar
• 1 cup filtered water
• 1/2 cup coconut aminos *
• 1/4 cup organic maple syrup grade B or raw honey 
• 3 fresh garlic cloves
• 1 teaspoon dried thyme
• 1 teaspoon turmeric
• 1 teaspoon unrefined sea salt {See Resources} 
• 1 astragalus root {optional}
• 1 strip of kombu {optional}

INSTRUCTIONS

1. Wash the outside of the pineapple - I like to wash mine in a vinegar-water solution.  Using a sharp chef's knife, lay the pineapple on its side and cut off the top and bottom of the fruit.  Stand the pineapple upright and cut off the outer tough skin of the pineapple.  Slice the pineapple in half.  Slice the pineapple into quarters.  Remove the inner core from the slices and cut pineapple slices into chunks.

2. Add pineapple, apple cider vinegar, coconut aminos, maple syrup or honey, garlic, thyme, turmeric + sea salt to a blender.  Blend until pureed and no pineapple chunks remain.  If needed, add 1 cup water to blender.  Set aside.  

3. Melt fat of choice in large saucepan over medium-high heat, about 1 minute until the pan is hot.  Add chuck roast to the pan and sear on each side until browned, about 3 to 5 minutes per side.  

4. Remove the chuck roast from the saucepan and place in the bottom of the slow cooker.  Leave the saucepan on the heat and add about 1 cup of the pineapple mixture to deglaze.  Use a wooden spatula to scrape up any browned bits from the bottom of the pan {there's a lot of good flavor in the browned bits}.  Pour the pan sauce over the chuck roast.  Add the 1 cup of water if you did not add it to the pineapple mixture in the blender.  The meat should be almost covered by the liquid.  Add optional strip of astragals root + kombu to the liquid.   

5. Cover slow cooker and cook on high for 5 to 6 hours {or on low for 7-8 hours}, until beef is tender and pulls apart easily. 

6. Place chuck roast on a cutting board and shred with two forks or use a quality kitchen knife and cut in a rustic chop, shredding beef while cutting.  

7. Serve with reduced tangy pineapple sauce + your favorite toppings!

Yield: 3 pounds of shredded beef. 

Serving Suggestions: The meat makes amazing tacos {especially when topped with fresh slaw or fresh salsa, cilantro + lime}, sandwiches + wraps.  It's delicious paired with mashed potatoes, celery root mash or sweet potatoes.  Super yummy with roasted veggies, a simple side salad or homemade slaw.  So good with homemade potato salad too!  

*Note: If you can't find coconut aminos, you can substitute with gluten free tamari.  

Storage: Store shredded meat in the pineapple liquid; place in an airtight container and store in the refrigerator.  Keeps well for up to 3 days in the refrigerator.  

Make a Tangy Pineapple Sauce: Add leftover pineapple-beef cooking liquid to a medium-size sauce pan.  Bring to a boil over medium-high heat.  Reduce heat and simmer for about 20 minutes or until sauce thickens and reduces in volume.   

ENJOY SLOW COOKER TANGY PINEAPPLE SHREDDED BEEF WITH ...

Sautéed Kale with Pasture Butter by Recipes to Nourish

Real Food Potato Salad by Raising Generation Nourished  

Baked Pimento Peppers w/ Cheddar Cheese by Recipes to Nourish

Classic Mashed Potatoes by Live Simply 

Roasted Broccoli w/ Meyer Lemon by Recipes to Nourish
Scalloped Potatoes by Food Your Body Will Thank You For  

Mexican Corn w/ Cilantro + Lime by Recipes to Nourish
Heirloom Tomato and Avocado Salad by Tasty Yummies  
Creamy Kale Salad w/ Cracked Pepper Polenta Croutons by With Food + Love 

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is shared at Real Food Wednesday @ Kelly the Kitchen Kop. 

Spring Asparagus & Fennel Sauté + 31 More Asparagus Recipes

Nothing says SPRING like ASPARAGUS!  These beautiful green spears are abundant at all the farmers markets around here ... my family can't get enough.  In my home, we devour asparagus about once a week.  Get them while you can ... sadly this delicious vegetable is only around for a short time {this is a true ONE SEASON only vegetable}.   

Asparagus Tips + More:

• Aspargus is known to be excellent for supporting the kidneys + helps support digestion.
• It's a great source of folate + vitamins A, B6, C, E and K.
• It has antioxidants + some say is cancer fighting. 
• Asparagus breaks down starches + sugars quick - so make sure to eat it within 3 days of purchasing. Since it does not have a long shelf life, it is important to store bottoms sitting in water {like in a mason jar} or wrapped with a damp, clean kitchen towel to help keep it fresh. 

On to the recipe{s} ...

SPRING ASPARAGUS & FENNEL SAUTE

This side dish screams SPRING ... fresh + delicious, it won't disappoint.  

Equipment: Cutting Board, Knife, Microplane Zester or Standing Grater with Zester, Large Saucepan

{Affiliate links included help support this blog.} 

• 1 bunch asparagus, remove woody ends + cut into 2" pieces
• 1 fennel bulb + stalks and fronds, sliced 
• 1 medium-size Spring onion or red onion, sliced 
• 2-3 garlic cloves, grated or finely minced
• 1-2 tablespoons pasture butter, ghee or coconut oil {See Resources}
• 1/4+ teaspoon Celtic sea salt {See Resources} 
• 1 lemon, zest and juice 

1. Wash and prep produce. Remove woody ends of asparagus - cut into 2" pieces. Remove tough core from bottom of fennel bulb - slice bulb, stalks and fronds.  Remove outer skin from onion - slice.  Remove outer skin from garlic cloves - grate or finely mince.  Zest lemon and cut in half - set aside. 

2. In a large saucepan, melt butter or fat of choice over medium-high heat.  Add sliced onion and garlic - cook for about 5 minutes stirring occasionally. 

3. Add asparagus, fennel and sea salt - cook for about 3-5 minutes stirring occasionally {you don't want to overcook the asparagus, this dish is meant to taste fresh and vibrant}. 

4. At the end of the cooking time, add the lemon zest and lemon juice.  Stir and remove from heat.  Taste for desired saltiness, add more sea salt if needed.  

5. Serve immediately or store in the refrigerator for later.    

Yield: About 4 servings.

Serving Suggestions: Delicious as is or serve mixed into your favorite pasta dish or on the side of meat/fish.  It pairs well with mashed potatoes and Celery Root Mash.  

Storage: Store in an airtight container for up to 3 days.


31 MORE ASPARAGUS RECIPES TO ENJOY:  

ASPARAGUS SALADS:

Mushroom, Asparagus & Egg Salad by Happy Mothering 

Asparagus Apple Salad w/ Fennel & Dill by Kitchen Stewardship 

Raw Asparagus and Mushroom Salad by Gourmande in the Kitchen 

Spring Salad w/ Shaved Asparagus & Lemon-Parsley Dressing by The Roasted Root

ASPARAGUS SOUPS:

Cream of Asparagus Soup by Fresh Bites Daily

Blended Asparagus Soup {Kid-Friendly} by Kitchen Stewardship

Creamy Leek Soup w/ Ham, Mushrooms & Asparagus by Divine Health From the Inside Out

Cream of Asparagus, Celery & Zucchini Soup by Delicious Obsessions

Asparagus Soup by Nourished Kitchen 

ASPARAGUS SIDES:

Very Simple Asparagus and Peppers by Scratch Mommy 

Roasted Asparagus by Simple Foody

Corn Off the Cobb w/ Red Pepper and Asparagus by The Organic Kitchen 

Bacon Wrapped Asparagus by Happy Mothering

Asparagus and Greens by Healthy Homemakers 

Roasted Asparagus w/ Lemon by Natural Living Mamma

Lemon & Garlic Asparagus by One Beet

Simple Roasted Asparagus by Fresh Bites Daily 

Spring in a Bowl: A Veggie Stir Fry Using the Freshest Tastes of Spring by Raising Generation Nourished

Quick Pickled Asparagus by Gourmande in the Kitchen 

Simple Garlic Asparagus Spears by Delicious Obsessions

Roasted Asparagus w/ Creamy Mustard Sauce by Fresh Bites Daily 

Cucumber Noodles w/ Asparagus + Ginger Scallion Sesame Sauce by Gourmande in the Kitchen

ASPARAGUS MAIN DISHES:

Mushroom Pesto & Asparagus Flank Steak Roll by Cavegirl Cuisine 

Crab & Asparagus Mini Quiches by Divine Health From the Inside Out

Lemony Asparagus Risotto by Oh My Veggies

Easy Gluten Free Quiche w/ Asparagus, Pancetta and Goat Cheese by Real Food Whole Heath

Spinach and Goat Cheese Stuffed Chicken w/ Roasted Asparagus by The Organic Kitchen

COOKING ASPARAGUS + MORE:

Preserving Asparagus 3 Ways - Freezing, Drying & Lacto-Fermenting by Common Sense Homesteading 

8 Tips for Buying & Handling Fresh Asparagus by Fresh Bites Daily 

Roasted Asparagus & Tips for Growing It by Learning and Yearning 

How to Steam Asparagus from Real Food RN 

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is shared at Fight Back Friday @ Food Renegade, Whole Food Fridays @ Allergy Free Alaska, Fat Tuesday @ Real Food Forager, Allergy Free Wednesday @ The Tasty Alternative + Real Food Wednesday @ Kelly the Kitchen Kop.