Best 2 Crostata Dough Recipes
**Crostata Dough: A Versatile Pastry for Sweet and Savory Delights**
With its golden-brown crust and flaky, tender interior, crostata dough is a versatile pastry that can be used to create a variety of sweet and savory dishes. Whether you're in the mood for a classic fruit crostata, a savory vegetable galette, or a unique appetizer, this easy-to-make dough is the perfect starting point. In this article, we'll provide you with two foolproof crostata dough recipes, one for a classic sweet dough and one for a savory whole wheat version. We'll also share three delicious recipes that showcase the versatility of crostata dough: a classic strawberry crostata, a savory roasted vegetable galette, and a unique goat cheese and sun-dried tomato crostini. With its simple ingredients and endless possibilities, crostata dough is sure to become a staple in your kitchen.
CROSTATA DOUGH
Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one 8-by-11-inch lattice-topped tart
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
- Shape dough into 2 disks. Wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).
CROSTATA DOUGH
The crostata dough is basically used for a rustic tart. It can be filled with almost any kind of fruit filling. It is particularly good with figs or berries or combination thereof.
Provided by PetsRus
Categories Dessert
Time 45m
Yield 2 tarts, 16 serving(s)
Number Of Ingredients 7
Steps:
- Cut butter into 1/2 inch pieces and put in freezer.
- Put dry ingredients in cuisinart and pulse to mix.
- Add butter, pulse until you have pea sized bits of butter.
- With machine running add water and stop BEFORE you have a solid mass.
- It should be crumbly.
- Dump out, divide in half and form each half into flat disks.
- Wrap in plastic and refrigerate for at least 1 hour.
- Roll dough into a rough circle and place on sheet pan with parchment.
- Sprinkle pastry with 1/2 the cinnamon sugar.
- Place fruit filling in center 2/3 of pastry, sprinkle with remaining cinnamon sugar.
- Fold sides 1/3 of the way in toward center all the way around, leaving a 2/3 of the fruit exposed.
- With your thumb press down on the outside edge of the pastry circle to seal.
- Baked at 400 until pastry is nicely browned.
- Cool.
Tips:
- Use high-quality ingredients. The better the ingredients, the better the dough will taste. Look for fresh, organic flours and butters.
- Keep the dough cold. This will help to prevent the dough from becoming too sticky and difficult to work with. Chill the dough for at least 30 minutes before rolling it out.
- Roll the dough out evenly. This will help to ensure that the dough cooks evenly. Use a rolling pin to roll the dough out to a thickness of about 1/8 inch.
- Bake the crostata until the crust is golden brown and the filling is bubbling. This will take about 30-35 minutes. Keep an eye on the crostata while it is baking to make sure that it does not overcook.
Conclusion:
The crostata dough is a versatile dough that can be used to make a variety of delicious desserts. With its flaky crust and tender filling, the crostata is sure to be a hit with your family and friends. So next time you are looking for a special dessert to make, try a crostata. You won't be disappointed.
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