Roasted Grape Crostata
Corn flour, grilled grapes with jam and creamy mascarpone filling make grilled grape crostata, perfect for serving with your beloved family
INGREDIENTS
Crust
2 cups all-purpose flour
1/2 cup cornstarch
2 tablespoons granulated sugar
1 teaspoon lemon zest
1/2 teaspoon salt
2 teaspoons finely chopped rosemary
8 ounces of cold unsalted butter, chopped
1/4 cup iced water
contents
1/2 cup soft mascarpone
3 tablespoons of sugar
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
1 egg yolk
1 tablespoon heavy cream
3 cups of seedless red wine
1/2 teaspoon finely chopped rosemary
* 2 tablespoons heavy cream
* 2 tablespoons of turbinado sugar
INSTRUCTIONS
Crust: Combine flour, cornstarch, sugar, lemon zest, salt and chopped rosemary in a food processor bowl equipped with a steel knife.
Pulse several times so that it is mixed.
Add chopped cold butter and beat about 10 to 12 times until the butter is cut into a flour mixture and is about the size of a pea.
Pour into the ice water and press a few more times until the balls begin to form, being careful not to mix them too much. The dough should not be completely mixed, it will meet at the table.
Scrape the dough on the table and shape it into flat discs. Wrap in plastic and refrigerate for an hour (Dough can also be frozen for several weeks. Thaw in the refrigerator before proceeding.)
Preheat oven to 400 degrees and put dough into oven
Roll out the dough between the floured wax paper pieces, turn them carefully and sprinkle with a little flour so they don't stick. Roll it into a 16 inch circle, don't worry if the ends are a little steep.
Transfer the dough to the pan.
Contents: Beat mascarpone, lemon juice, vanilla, egg yolk and heavy cream in a medium bowl.
Crostata: Pour the mascarpone filling in the center of the dough in a circle about 10 inches long, leaving about 3 inches of dough exposed at the edges.
Sprinkle the grapes over the mascarpone mixture and sprinkle the rosemary over the grapes.
Fold and fold the edges over the filling, leaving about 6 inches in the open center.
Place the raw crostata in the refrigerator for 20 minutes to cool.
Remove and grease the edges with cream and sprinkle turbinado sugar on the edges.
Bake for about 50 minutes or until filling is golden and hardened. If the edges get too dark before the filling is set, cover them lightly with foil.
Remove from oven and let cool on the baking sheet for 15 minutes before slowly moving to the rack to finish cooling.
Sprinkle with powdered sugar if desired and serve. Crostata can be served hot or at room temperature.
