Strawberry Rosemary Crostatas

Make these gluten-free if you like by using a 1:1 gluten-free blend when you make the dough.

Yields 4 individual crostatas

1 recipe Rosemary Pie Dough (recipe below)
12 oz strawberries (or about 6 oz), can use frozen
2 T cornstarch
1⁄2 c sugar
2 t finely minced rosemary, divided
Pinch of salt
1 t vanilla bean paste (or extract)
1 egg beaten with 1 T water for egg wash
2 T sparkling or demerara sugar

In a medium bowl, combine strawberries, cornstarch, sugar, 1 teaspoon of minced rosemary, salt, and vanilla. Stir to combine.

Combine the sparkling sugar with the remaining teaspoon of minced rosemary.

Preheat the oven to 400 (use convection setting if you have it).

Divide the pastry into 4 equal pieces. Roll out each piece into a circle about 1⁄4” thick. Place on a parchment line sheet pan. Place about 1⁄4 cup of fruit mixture into the center of each crostata, leaving a 11⁄2 inch border. Fold the border over the filling, pleating if necessary and pressing lightly. Don’t worry too much about making these look symmetrical or perfect. This is a rustic tart and they'll look great once baked. Brush pastry with egg wash and sprinkle with rosemary sparkling sugar.

Bake for 25-30 minutes, until the filling is bubbly and the pastry is golden brown.

Rosemary Pie Dough

Make this dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freeze for 2 months. I always make a double recipe and freeze one.

1 1⁄2 c unbleached all-purpose flour (or a 1:1 gluten free flour blend)
1 T fresh rosemary, finely minced
1 T sugar (optional)
1⁄2 t kosher salt
9 T unsalted butter, cut into small cubes
3-4 T ice water

Place flour, rosemary, sugar, and salt in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour. You can also use a food processor, but be careful not to over process.

Sprinkle ice water, a little at a time, over the mixture, stirring to work in the water. You want the dough to hold together, but not be too wet. Transfer to a floured work surface and gather the dough together to form a ball. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes before using.