Last week in one of my posts I encouraged myself to try a new recipe with fresh seasonal produce (view here). Once I’ve put it out there, there’s pressure to follow through! So, as soon we get got home from our vacay, I headed down to a local farmer’s market and picked up a flat of fresh blueberries. I’m not a great pastry maker…in fact, it scares me a bit. So, I found a recipe that uses puff pastry….perfect! Until I perfect my pastry skills, I will just thank Tenderflake!
So, here’s what I made…
Blueberry Crostata adapted from gratineeblog.com and Julie Rosendaal
- 1 square puff pastry, thawed
- 1/2 cup organic sugar
- 2 tablespoons cornstarch
- 3 cups fresh blueberries
- juice from half a lemon
- 1/8 teaspoon cardamom
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- organic sugar (coarse) for sprinkling
I thawed my puff pastry in the fridge overnight. Preheat oven to 425F. Place parchment paper on baking sheet. Stir together the sugar and cornstarch to get rid of any lumps. Mix the blueberries, sugar and cornstarch, freshly squeezed lemon juice, cardamom and salt together.
Flour your rolling surface and sprinkle some flour on the puff pastry and the rolling pin. Roll the pastry out to approximately 12 inches by 12 inches. I went with a square-ish shape, but round is good too. Mount the blueberries in the middle of the dough, leaving about 1 1/2 inches around the edges.
Fold the edges over the berries to keep them from sliding out. Overlap and pinch where necessary. Brush the pastry with the egg and sprinkle with sugar.
Bake until golden about 20-25 minutes. Make sure you check on the crostata during while it’s baking….I did have a bit of a “blow out” with the berries, but I caught it soon enough to still pinch the puff pastry together. I turned the pan half way through to ensure even browning of the pastry. Let cool for a few minutes before serving.
It is best served warm and especially delicious with some vanilla ice cream!
Simple, fresh and quick to make…that’ s what I’m talkin’ about!
So now you have another square of puff pastry left…you may want to make two at a time… or I have another recipe coming up soon that you can use it for!