Strawberry Rhubarb Crostata

Strawberry Rhubarb Crostata
A delicious crostata using the bounty of summer.
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Ingredients for Dough
  1. 2 cups all purpose flour, plus extra for dusting the board
  2. 3 Tablespoons sugar
  3. Pinch of salt
  4. 1½ sticks unsalted butter, cold, cut into cubes
  5. ½ cup ice water
Ingredients for Filling
  1. 3 ½ cups fresh strawberries (1 lb) cut into thick slices
  2. 1 cups chopped rhubarb
  3. ¼ cup packed light brown sugar
  4. 1 ½ Tablespoon all purpose flour
  5. 2 Tablespoons orange juice
Dough
  1. Blend flour, sugar, and salt in food processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add ice water. Turn on until dough gathers into a ball. Flatten into disk. Wrap in plastic; refrigerate 1 hour.
  2. NOTE:(Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
Filling
  1. In a large bowl, mix the fresh berries, rhubarb, brown sugar, flour and OJ to thoroughly coat fruit.
  2. Let marinate, stirring once or twice while you roll out the dough.
Assembly
  1. Preheat oven to 450. Working on a floured surface, roll out the dough to a circle about 12-14 inches in diameter. Place the circle on a large parchment lined sheet tray. Using a slotted spoon, place the fruit in the center of the dough leaving a border of about 2 inches. Pour any accumulated fruit juices over the fruit. Drape the edges of the dough over the filling and press down lightly to crimp the edges. The dough will not cover all the fruit. Brush the exposed crust with an egg wash. Bake for 20-25 minutes or until the dough is a light golden brown, the fruit in the center looks soft and the juices are bubbling. Cool for 5 – 10 minutes before cutting.
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