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}
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
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
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
1 teaspoon freshly squeezed lemon juice
8 ounces organic cream cheese
1 tablespoon raw honey
*** Advance Preparation Required: About 1 hour ***
Instructions
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.
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.
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.
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.
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
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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
