When life is calm, feel gratitude. Appreciate
silence and appreciate sleep. Appreciate people walking slow if they are doing
so to stay longer by your side. Appreciate being lost and the time it takes to
find your way back. Slow the heck
down, busy self, is what I am trying to say.
A couple of weeks ago, my mom’s
friend Mary Anne Davis sent us an outdoor pizza oven as a house-warming gift
and please let me tell you how phenomenal I find this lil’ item. I want to cook
everything on it. Why stop at pizza?
Strawberry/Green apple Crostata
Dough:
1 ¼ cups unbleached all-purpose
flour
½ teaspoon kosher salt
1 ½ teaspoons granulated sugar
1 stick cold unsalted butter, cut
into small pieces
½ cold water (pour ½ cup cold water
into ice immediately prior to using)
2 tablespoons apple cider vinegar
Pulse the flour, salt, and sugar
together in a food processor. Add the butter pieces and pulse until rough
chunks form.
Combine water and ice, and cider
vinegar in a large mixing cup. Sprinkle 2 tablespoons at a time over the flour
mixture and pulse until the dough comes together, adding more of the liquid as
you go. Do not overmix the dough, so scrape together the remainder bits of
dough with your hands at the end (be so careful of the blade, I say from
experience).
Shape the dough into a flat disk
and wrap tightly with saran wrap. Chill dough overnight (can be chilled up to 3
days).
Filling:
1 tablespoon granulated sugar
1 pound fresh strawberries, rinsed
and quartered
1 small granny smith apple
1 tablespoon balsamic vinegar
2 dashes Angostura bitters
¼ cup packed brown sugar
1 tablespoon arrowroot
1 dash black pepper, freshly ground
¼ teaspoon kosher salt
Egg wash (whisk 1 tablespoon water
with 1 egg)
Turbinado sugar for finishing
Sprinkle white sugar over
strawberries, stir, and allow to macerate for about 30 minutes.
Peel the apple and grate on the
large holes of a box grater. Drain strawberries of excess liquid and combine
with grated apple. Sprinkly on the balsamic vinegar and bitters and allow to
sit for 10 more minutes.
In a small bowl, mix brown sugar,
arrowroot, black pepper, and salt. Gently fold the sugar mixture into the
strawberry mixture.
When dough is properly chilled,
roll out into a rough circle, about 1/8th inch thick. Pour strawberry
mixture into the center of the dough and gently fold edges around the mixture.
Brush all exposed edges of dough
with egg wash and sprinkle with turbinado sugar.
Okay, here we diverge. If you are
using my pizza oven: preheat oven to 700 degrees. Cook for 4 minutes then
rotate 180 degrees and cook 4 more minutes. Remove, allow to cool, and serve
with Bluebell. Be a rockstar.
If you are using a convention oven
(which would also be fabulous), preheat to 400. Place crostata on baking sheet
lined with parchment paper. Cook for 15-20 minutes, then rotate and cook for
another 10-1 minutes (watch for crust to brown). Again, serve with vanilla
bluebell, because why would you not?