Strawberry Crostata
- 11 ounces, weight Puff Pastry, Defrosted
- 2 Tablespoons Creme Fraiche
- 7 whole Strawberries, Thinly Sliced
- 1 teaspoon Honey
- 1 teaspoon Heavy Cream, For Brushing Crust
- 1. Preheat the oven to 400 degrees. On a well floured board, roll out the puff pastry to about 1/8" thickness. Place onto a parchment-lined baking sheet and store in the refrigerator until ready to bake.
- 2. To prepare the crostata, spread the creme fraiche over the bottom of the pastry, leaving about 1 1/2" border on all sides. Lay the strawberries on top, still maintaining the border of dough. Drizzle the filling with the honey.
- 3. Working quickly, to maintain the coldness of the pastry, fold the sides over onto the edge of the filling, in a rustic fashion, overlapping a bit as you go. Once the sides are folded in, brush the edges with a bit of cream to help with browning in the oven.
- 4. Bake at 400 degrees for about 25-30 minutes, until the berries are bubbling and the crust is golden brown. Serve at room temperature.
pastry, fraiche, strawberries, honey, heavy cream
Taken from tastykitchen.com/recipes/desserts/strawberry-crostata/ (may not work)