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.

Red Velvet Cream Cheese Cookies

For over 175 more tried and tested cookie recipes be sure to browse our 

Pinterest Cookie Board 

Red Velvet Cream Cheese Cookies

Everyone seems to love anything labelled Red Velvet these days. Our own Red Velvet Cake recipe has been incredibly popular here on Rock Recipes. With cream cheese frosting being the perfect accompaniment to the popular cake, I decided it would also be delicious to sandwich together some red velvet cookies.

As you can see from the photo, I experimented with the final look of the cookies and whether you choose the powdered sugar crackle look, the added holiday sparkle of rolling in white sugar  or just leave them plain, they look and taste delicious either way. Combining all three versions on a serving plate would also look fantastic during the Christmas season too.

Red Velvet Cream Cheese Cookies

Recipe by Barry C. Parsons

Red Velvet Cream Cheese Cookies - delicious, soft, red velvet cookies sandwiched together with smooth, luscious cream cheese frosting. A favorite cake in cookie form.

Prep time: About 1 hour 15 minutes including tome to chill the cookie dough
Cook time: 13 - 15 minutes
Total time: About 1 1/2 hours plus cooling time for the cookies.
Yield: About 1 dozen sandwiched cookies.

Ingredients

• 1 2/3 cups flour
• 1/3 cup cocoa 
• 1 tsp baking powder
• 1/4 tsp baking soda 
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp buttermilk
• 1 tbsp liquid red food color or 1 tsp red color paste (add more or less if you like)
• 3/4 cup white sugar or powdered sugar (for rolling, optional)
• FOR THE CREAM CHEESE FROSTING
• 1/2 cup (4 oz) cream cheese
• 1 tsp vanilla extract
• 2 1/2 cups icing sugar (powdered sugar)

Directions

1. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. Cream together the butter and sugar very well.
3. Beat in the vanilla.
4. Beat in the eggs, one at a time, then beat in the buttermilk and food coloring.
5. Fold in the dry ingredients until a soft dough forms. Don't overwork the dough.
6. Cover the dough and refrigerate for about an hour or more. It should be quite cold.
7. Scatter the white sugar or powdered sugar in the bottom of a pie plate if you are rolling these in sugar at all.
8. Roll the chilled dough into 1 inch balls and then roll the balls into the sugar.
9. Place the dough balls about 2 inches apart on a parchment lined baking sheet.
10. Bake at 350 degrees F for about 13 -15 minutes until they do not look wet on the top and spring back when lightly touched..
11. Cool on the tray for a few minutes before transferring the cookies to a wire rack to cool completely.
12. Sandwich 2 of the cookies together with about a tablespoon of the cream cheese frosting.
13. Store in an airtight container in the fridge.

Lemon Cream Cheese Crackle Cookies

For over 175 more tried and tested cookie recipes be sure to browse our 

Pinterest Cookie Board 

Lemon Cream Cheese Crackle Cookies

A bunch of different recipes for lemon crackle cookies have been making the rounds on Pinterest lately but I wanted a soft cookie version that would go well with a layer of cream cheese frosting to hold them together. The truth is that these are perfectly fine on their own without the filling ans would make what my mother would call a lovely "cup of tea" cookie. Either way you try them, they are delicious and a real treat for the lemon lovers in your life.

Lemon Cream Cheese Crackle Cookies

Recipe by Barry C. Parsons

Lemon Cream Cheese Crackle Cookies - delicious, soft, lemony crackle cookies are great or on their own or even better sandwiched together with smooth, luscious cream cheese frosting. An outstanding combination of flavors.

Prep time: About 1 hour 15 minutes including tome to chill the cookie dough
Cook time: 13 - 15 minutes
Total time: About 1 1/2 hours plus cooling time for the cookies.
Yield: About 1 dozen sandwiched cookies or 2 dozen single cookies.
Ingredients

• 1 3/4 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup butter butter
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp lemon extract
• zest of 3 large lemons, finely chopped
• 3/4 cup icing sugar (powdered sugar)
• FOR THE CREAM CHEESE FROSTING
• 1/2 cup (4 oz) cream cheese
• 1 tsp vanilla extract
• 2 1/2 cups icing sugar (powdered sugar)

Directions

1. Sift together the flour, baking powder and salt. Set aside.
2. Cream together the butter and sugar very well.
3. Beat in the vanilla and lemon extracts and the chopped lemon zest.
4. Beat in the eggs, one at a time.
5. Fold in the dry ingredients until a soft dough forms. Don't overwork the dough.
6. Cover the dough and refrigerate for about an hour.
7. Scatter the icing sugar in the bottom of a pie plate.
8. Roll the chilled into 1 inch balls and then roll the balls into the powdered sugar.
9. Place the dough balls about 2 inches apart on a parchment lined baking sheet.
10. Bake at 350 degrees F for about 13 -15 minutes until they are lightly brown at the edges and do not look wet on the top.
11. Cool on the tray for a few minutes before transferring the cookies to a wire rack to cool completely.
12. Sandwich 2 of the cookies together with about a tablespoon of the cream cheese frosting.
13. Store in an airtight container in the fridge.

Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

While Spouse still dearly loves her bread puddings, my favorite comfort food dessert still remains the English classic Sticky Toffee Pudding. The pudding is dense and sweet, served warm with a delicious toffee sauce. The texture of the pudding appears cake-like but it sort of collapses in your mouth to a dense, rich, caramel-y, luscious bite that is simply addictive.

Like in our Banana Sticky Toffee Pudding Cake, I've taken that texture and translated it into an outstanding dessert cake, this time with the seasonal favorite flavor of pumpkin spice. It is abundantly obvious that as a result of writing Rock Recipes website, our family has more than our fair share of delicious desserts but truth be told, it is quite rare that anyone in our family will eat any more than a single serving. Friends and neighbors on the "Leftover List" are always the lucky recipients of the surplus dessert.

While that is now normal procedure at our house, yesterday it became a matter of absolute necessity of practically emergency priority. My resistance can be quite high for many desserts but this cake, with it's amazing texture, spicy pumpkin flavor and caramel hints from the brown butter in the frosting, was practically irresistible to me. I had only a single slice and within an hour or so after I took the photos, I had cut the cake into 4 chunks and had them delivered them to 4 different households in the neighborhood.  A mixture of relief and regret immediately ensued but in the end I know this will become a seasonal Autumn favorite and I already have plans to serve it again at an upcoming gathering. Be sure to add it to your Fall favorites.

Click the links below to check out our other "sticky toffee" themed desserts.

Perfect English Sticky Toffee Pudding

Sticky Toffee Banana Cake

Sticky Banana Toffee Pudding

Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

Recipe by Barry C. Parsons

Inspired by the famous British dessert, Sticky Toffee Pudding and another banana cake version of it that I developed, this dense moist cake is the perfect way to use those Fall pumpkins. This cake does not have a typical cake texture; like a good sticky toffee pudding, it sort of collapses in your mouth to a dense, rich, caramel-y, luscious bite that is simply addictive. Using brown butter in the frosting adds a beautiful caramel note to the cream cheese icing.

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes to 1 hour
Yield: 12 - 16 servings
Ingredients

• 2 1/4 cups pureed roasted pumpkin (you can use canned pumpkin puree if you prefer)
• 1 tsp baking soda
• 1/2 cup butter
• 1 1/4 cups firmly packed brown sugar
• 2 tsp vanilla extract
• 1/3 cup dark corn syrup (or golden syrup)
• 3 large eggs
• 2 1/2 cups all purpose flour cups all purpose flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• FOR THE CREAM CHEESE FROSTING
• 1 kilo bag (2.2 lbs) icing sugar (powdered sugar)
• 1-3 tbsp milk enough to bring the frosting to a spreadable consistency
• 1 cup butter, browned
• 1 cup cream cheese
• 2 tbsp vanilla extract vanilla extract

Directions

1. Grease and flour two 9 inch round cake pans and line the bottoms with parchment paper. The parchment paper greatly aids the release of the cakes from the pans when baked.
2. Preheat the oven to 350 degrees F.
3. Mix together the pureed pumpkin and baking soda and set aside.
4. Cream together the butter, brown sugar and vanilla well.
5. Beat in the dark corn syrup (or golden syrup).
6. Beat in the eggs, one at a time, beating well after each addition.
7. Add the pumpkin mixture and blend until smooth.
8. Sift together the flour, cinnamon, allspice, cloves, nutmeg and baking powder.
9. Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
10. Pour into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
11. Let the cakes rest in the pans for 10 -15 minutes before turning them out onto a wire rack to cool completely. Frost with brown butter cream cheese frosting.
12. TO MAKE THE FROSTING:
13. You must first brown the butter over medium heat. It will simmer until all the water boils off then quickly turn a golden brown. As soon as it turns a deep golden brown remove it from the heat, let it settle for 5 minutes, then decant it into a heatproof glass measuring cup. Chill until it solidifies.
14. Mix the cooled brown butter with all the frosting ingredients and beat well until smooth and fluffy. Add only a little milk at first and just add a little at a time until you get the perfect spreadable consistency. 

Sticky Toffee Pumpkin Cake with Brown Butter Cream Cheese Frosting

Bacon Wrapped Cheese Stuffed Dates

These are SO delicious!  They’re probably one of my favorite appetizers ever.    

Perfect appetizers for holiday parties, dinner parties or for a special dinner for two with your honey on Valentine’s Day. 

Equipment: Toothpicks, Large Baking Pan/Sheet (I use Stoneware), Cutting Board, Small Paring Knife, Small Bowl, Tongs

·      16 organic dates – pitted (buy pitted or remove pit during prep)

·      ¼ cup organic cream cheese, softened

·      ¼ teaspoon Celtic sea salt (See Resources)

·      ¼ teaspoon ground cinnamon – optional

·      8 pastured or organic bacon slices, cut in half (See Resources)

·      16 toothpicks

1.    Preheat oven to 400 degrees F.

2.   Prep dates – open up dates carefully with a paring knife, cut 2 lengthwise slits in the dates, making sure not to cut all the way through the date, remove small piece of date (save to snack on), remove pit if necessary.  See picture.

3.   In a small bowl, mix the cream cheese, sea salt and optional cinnamon.  Stuff dates with about ½ teaspoon of the cheese mixture.

4.   Tightly wrap each cheese stuffed date with ½ slice of bacon.  Secure with toothpick.

5.    Place bacon wrapped dates seam side down on baking pan.  Place baking pan in oven, set timer for 10 minutes.  At 10 minutes, use tongs to flip each bacon wrapped date.  PLEASE USE CAUTION, the bacon grease is very hot, use an oven mitt to protect your hand/arm.  Set timer for another 10 minutes.  Bacon is done when it “looks” crispy and is dark golden brown.  Watch the bacon closely, all ovens cook differently, you don’t want the bacon to burn.  You should be able to tell at the 10-minute mark about how much longer you will need to cook the bacon.  If you’re not sure, just keep an eye on them.  You may need a few more minutes after the 20 minute mark to crisp the bacon enough.

6.   Serve warm or at room temperature.  Make sure to wait a couple of minutes before taking a bite, they are super HOT when they come out of the oven.      

    

Yield: Makes 16 bacon wrapped stuffed dates.  

Cherry Cream Cheese Blondies

Cherry Cream Cheese Blondies

My kids are very, very fond of a good Blondie and we have made several versions including a version with glace candied cherries. Since we had some ripe fresh cherries on hand, which the kids also love, I decided to try them in a new variation that also includes more chopped cherries in a luscious cream cheese frosting for a very pretty finishing touch. We froze some of these quite successfully too, so no doubt these awesomely delicious blondies will be making it to my Christmas freezer list this year as well.

Sift together

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda

Melt over low heat

• 3/4 cup butter

Stir in

• 2 cups packed brown sugar
• 2 eggs
• 3 tsp vanilla extract

Stir until the sugar is dissolved. Pinch the mixture between your fingers to make sure that you cannot feel any sugar granules.

Gradually mix in dry ingredients. Fold in:

• 1 cup chopped fresh cherries (cut in quarters)

Spread the batter into a greased or parchment lined 9x9 baking pan.

Bake for about 35-40 minutes at 350 degrees F (325 F for glass bakeware) or until a wooden toothpick inserted into the center comes out clean. Cool completely before frosting.

Cream Cheese Frosting

• 1/4 cup cream cheese
• 1/4 cup butter
• 1 tsp vanilla extract
• 2 1/2 to 3 cups icing sugar (powdered sugar)
• 1 tbsp milk; only enough to bring the frosting to a spreadable consistency.

Mix all the ingredients together and beat very well until smooth and fluffy. Add the milk last to get the frosting to the right consistency. Finally fold in:

• 1/3 cup chopped fresh cherries

Spread evenly on top of the cooled blondies before cutting into squares or bars.