A fruity spinach salad spinoff tops a hearty crostata packed full of juicy and sweet roasted summer strawberries. Served warm or cold, this beautiful rustic tart is plenty sophisticated for any afternoon brunch. In a pinch, you could substitute frozen pie dough to make the crust.
Berry intense
Swap out balsamic glaze in crostata topping with this balsamic reduction with a strawberry kick!
Roasted Strawberry Crostata Topped with Balsamic Spinach and Goat Cheese
Ingredients
- 2 organic eggs, divided
- 3 Tbsp (45 ml) ice cold water
- 3/4 cup (180 mL) all-purpose flour
- 3/4 cup (180 mL) stoneground spelt flour
- 1/2 tsp (2 mL) sea salt
- 1/2 cup (125 mL) salted butter, cut into 3/4 in (1.5 cm) cubes, cold
- 4 cups (1 L) sliced strawberries
- 2 Tbsp (30 mL) arrowroot powder
- 1 Tbsp (15 mL) balsamic glaze
- 1 Tbsp (15 mL) honey
- 1/4 cup (60 mL) balsamic glaze
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 tsp (5 mL) Dijon mustard
- 4 cups (1 L) baby spinach leaves
- 1/3 cup (80 mL) thinly sliced red onion
- 1/2 cup (125 mL) chopped toasted pecans
- 1/3 cup (80 mL) crumbled goat cheese
Nutrition
Per serving:
- calories390
- protein9 g
- total fat26 g
- sat. fat11 g
- total carbohydrates32 g
- sugar9 g
- fibre4 g
- sodium272 mg
Directions
01
Whisk 1 egg and ice water together and set aside.
02
In food processor with steel blade, add flours, salt, and cubed butter. Coat cubed butter in flour and then pulse 10 to 15 times, until mixture resembles bread crumbs. Continue pulsing while adding egg and water mixture through feed tube, until mixture is combined and before it forms a ball. Empty dough onto beeswax wrap and shape into round disk about 5 in (10 cm) round, wrap tightly in beeswax wrap and refrigerate for 45 minutes to 1 hour.
03
Remove dough from fridge and let rest for 10 minutes.
04
Preheat oven to 350 F (180 C) and place large baking sheet on middle oven rack to preheat.
05
While dough rests, make filling. In large bowl, toss strawberries with arrowroot powder, 1 Tbsp (15 mL) balsamic glaze, and honey, and set aside.
06
For easy cleanup, place dough centred on parchment-lined counter or surface and cover with another sheet of parchment paper. Roll dough out from centre and around in a circle, leaning against the top and bottom layers of parchment paper and the counter edge to keep it in place. Continue rolling until dough is even in thickness and 12 in (24 cm) in diameter.
07
With slotted spoon, spread strawberry filling evenly onto middle of dough, leaving a 1 1/2 in (3 cm) border. Discard remaining liquid in bowl.
08
Gently roll dough border up at edges to enclose strawberries, pleating dough to make a circle. In small bowl, whisk remaining egg and, with pastry brush, gently brush onto pleated dough border. Carefully transfer strawberry-filled crostata and bottom parchment paper onto heated baking sheet. Bake on middle oven rack until golden brown, approximately 35 to 40 minutes. Transfer crostata to cooling rack and let sit for 15 minutes, until juices solidify.
09
For topping, in large bowl, whisk together 1/4 cup (60 mL) balsamic glaze, olive oil, and Dijon mustard, and toss with spinach, red onion, pecans, and goat cheese. Top crostata and serve.
Susan Rossit, RHN, is a holistic nutritionist, recipe developer, and food fanatic. If she’s not in her kitchen cooking it, she’s in her garden growing it. @ahealthylatitude
