Strawberry Crostada

This Easter was the first major holiday that my boyfriend and I spent just the two of us, which was a nice change of pace from the usual large family affair. It was a beautiful day in Los Angeles so we opted for a sunny brunch in our backyard, where we lingered over a few mimosas and way too much food for two people. I think a proper brunch should really always have both sweet and savory components, so we enjoyed green eggs with ham (seen here), toasted ciabatta with nutella, jam, or butter and chives, and a strawberry crostada with whipped cream. This free-form rustic pastry is such a snap to make and I love the casual elegance about a dessert like this. The best part is the sticky, caramel-like strawberry juices that form  at the bottom of the crust and baking sheet.


Strawberry Crostada:

• Roll out 1 sheet of de-frosted pie dough* into a 1/4" thickness and place on a non-stick mat or parchment-lined baking sheet.
• Wash and thickly slice 1 lb. fresh strawberries and place in a mound in the center of the dough.
• Meanwhile, combine 3/4 c. sugar, 2 tbsp. flour, 2 tbsp. cold butter, the zest of a lemon, and a pinch of salt until the mixture resembles course sand.
• Pour the sugar mixture over the berries, then fold up the edges of the dough around the fruit.
• Bake in 400°F oven for 30-40 minutes, or until the berries have released their juices and the crust is golden brown.
• Let cool slightly, then divide onto plates and serve with fresh whipped cream.

Serves six

*Or make your own dough. I love the frozen pie crust from Trader Joe's.