JOANNE CHANG'S RASPBERRY-RHUBARB FREE FORM CROSTATA

JOANNE CHANG'S RASPBERRY-RHUBARB FREE FORM CROSTATA image

Number Of Ingredients 18

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Ingredients

Dough/Pate Brisee: (makes one 9 inch round)
1 cup all-purpose flour and extra for rolling the dough
2 teaspoons of sugar
1/2 teaspoon of kosher salt
8 tablespoons of unsalted butter, frozen and cut into cubes
1 large egg yolk
2 tablespoons of heavy cream
Filling:
1 tablespoon of unsalted butter
2 stalks rhubarb, sliced ¼-inch thick
1/4 cup of sugar, plus 2 tablespoons
1 vanilla bean, halved
1 pint raspberries
2 tablespoons of flour
1 egg, beaten (egg wash)
2 tablespoons turbinado sugar for dusting
Vanilla ice cream
Mint for garnish

Steps:

1. In the bowl of a stand-mixer fitted with a paddle attachment, add 1 cup of the flour, 2 teaspoons of sugar and the kosher salt. Combine on low-speed. Add 8 tablespoons of the butter slices and mix on medium-speed for about 30 seconds to incorporate the butter, making sure to leave pea/walnut-sized pieces of butter. Combine the egg yolk and heavy cream and add them to the mixer on medium-speed, drizzling them in. Increase the speed to high and mix for about 15 seconds. The dough will be very "shaggy" and large pieces of butter will be visible. 2. Transfer the dough to the work surface and "frisage" the dough, using the palm of your hand to press long strips of dough on the work surface to create long layers of fat. 3. Gather the dough into a ball, wrap tightly in plastic wrap and chill for at least an hour in the refrigerator before rolling out. 4. Meanwhile, make the filling: In a medium sauté pan, add the remaining butter, and ¼ cup sugar, rhubarb slices. Using a pairing knife, scrape the vanilla bean seeds into the mixture. Cook until softened, about 1 minute. Cool the mixture completely. 5. Toss the raspberries with 2 tablespoons of flour and then add 2 tablespoons sugar. Gently combine the cooled rhubarb mixture with the raspberries and reserve. 6. Roll out the dough: dust a work surface with flour and roll out a circle of dough with a 14-inch diameter. Transfer the dough to a sheet tray lined with parchment paper. 7. Place the filling in the center of the dough, leaving about a 2-3 inch border of dough. Fold each of the edges toward the center, forming a pentagon-shape, leaving about a 4-inch diameter opening that exposes some of the filling. 8. Brush the crostada with the egg wash and dust with turbinado sugar. 9. Bake in a 375 degree (or 350 degree convection) oven for 40-45 minutes until the crust is golden brown.