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Food Eyeswoon Kitchen:

Strawberry & Rhubarb Crostata

Photography by Nicole Franzen

Welcome to the swooniest and most versatile summer treat! Crostata, galette, free-form tart…. Call it what you will but this super rustic dessert with hand folded edges is without a doubt fool-proof! You can essentially use any seasonal ripe fruit and with minimal effort loosely wrap the fruit in an envelope of a super flaky and buttery pastry dough. Pop it in the oven and watch the juices ooze out without fear – the gooier & messier, the better! With the local farms producing summer succulent berries and rhubarb, this winning combo – complete with a dollop of vanilla bean ice cream – delivered the perfect warm weather sweet treat. It’s simple, it’s swoony, and absolutely delicious!

"Calling all amateur bakers…. Have no fear, the crostata is here!

Strawberry and Rhubarb Crostata

Eyeswoon Kitchen



  • 1 cup All purpose flour
  • 1T Sugar
  • 1 tsp Salt
  • 6 oz Butter (very cold)
  • 1/3 C Water (very cold)
  • 1 egg
  • 1 pinch kosher salt
  • 1 T raw sugar
  • 1 T granulated sugar
  • 1T flour

The Prep:

  • Pulse dries in food processor.
  • Add 1/2 the butter, pulse a few times, and add the rest.
  • Pulse until the texture of peas.
  • Add H2O in slow stream while pulsing a few more times.
  • Mixture should hold a non crumbly clump.
  • Wrap in plastic wrap, and roll flat with pin.
  • Let rest overnight in refrigerator (or at least 6 hours), or freeze for 1 month.


  • 1/4 cup corn ­starch
  • 3 cups rhubarb, slice about 1/2 inch thick
  • 2 6 ounce container of fresh strawberries quartered
  • 2/3 cup sugar
  • 1 egg
  • 2 Tbsp raw sugar (approximately)


Dissolve cornstarch in 3 Tbsp. water in a small bowl; set aside. Combine strawberries, rhubarb, sugar and lime in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil. Transfer to a bowl. Chill until cool, about 30 minutes.

Preheat oven to 375°. Roll out dough on floured parchment paper to 12″ round; brush with beaten egg. Dust the center circle with a mixture of 1T flour, and 1T sugar – will prevent the crostata from having a “soggybottom”.

Mound filling in center of crust; gently spread out, leaving 1 1/2″ border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar.

The crostata can be immediately baked, or frozen and baked from frozen so the butter is nice and cold (my preference).

Bake on a sheet tray on bottom rack for 25mins-30 min and rotate. Checking in every 10 minute or so, bake until the fruit is juicy and bubbling, and the crust is golden, about 45 min total. Cool completely before slicing. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.

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