The other day I was browsing Foodgawker trying to decide what to make for Father’s Day dinner and I came across a gorgeous picture for a Strawberry Crostada and knew that I had found my desert. I don’t make a lot of fruit deserts or pies, so I wasn’t sure what to expect out of this, but I needn’t have worried. This turned out delicious and nobody even knew that I used a store bought pie crust. Until now. Darn it.
Let’s make this, shall we?
First things first, hull and slice 1 1/2 pounds of ripe, juicy strawberries. Sprinkle them with two tablespoons of sugar (or a bit more if your berries are very tart) and try your best not to eat them all. I had to slap myself on the hand a few times. I love strawberries sprinkled with sugar.
Grab 8 ounces of softened cream cheese and mix it up with 2 tablespoons of flour, 2 tablespoons of sugar, and 1 tablespoon of vanilla.
Now, either make a pie crust or buy it in a box at the grocery store. Pillsbury makes a mean pie crust, if you’re feeling intimidated or lazy.
Lay your pie crust flat on a baking sheet lined with parchment paper. Using an off-set spatula, spread the cream cheese mixture all over the pie crust leaving a one inch border around the edges.
Pile your strawberries on top.
You’ll have quite a pile of berries, but they’ll bake down. Don’t be afraid.
Work your way around the crust and fold the edges over about every inch or so. It doesn’t have to be perfect.
Bake in a 400 degree oven for 20-25 minutes. The crust should be a gorgeous light golden color, the strawberries should cook down, and the juices should be oozing.
Excuse me, I think I need to go eat another piece of this right now.
Strawberry Crostada
Adapted from Salt and Chocolate
1 1/2 pounds strawberries
2 tablespoons sugar, for sprinkling (or more, to taste)
8 ounces cream cheese, softened
2 tablespoons flour
2 tablespoons sugar
1 tablespoon vanilla
1 pie crust, store bough or homemade
1. Pre-heat oven to 400 degrees. Hull and slice strawberries. Sprinkle with sugar and set aside.
2. Mix together cream cheese, flour, sugar and vanilla.
3. Line large baking sheet with parchment paper and place the pie crust on the parchment paper. Using an off-set spatula, spread the cream cheese mixture on the pie crust leaving a one inch border around the edge. Pile the strawberries on top of the cream cheese mixture. Work your way around the pie crust folding the edges up every one inch or so.
4. Bake for 20-25 minutes. Allow to cool and serve at room temperature or slightly warm.
| Tags: baking, desserts, fruit, pie 19 comments »
June 22nd, 2009 at 7:58 pm
I think I need to make this for my Girly Night on Friday. And I think you need to bring some ingredients and cook for me in Chicago!
June 23rd, 2009 at 1:27 am
this looks unbelievable! i might have to change plans and make this tomorrow. great pics.
June 23rd, 2009 at 6:29 am
Yum!
I use store bought pie crust all the time and pass it off as my own. I might just have to make this tonight…..
June 23rd, 2009 at 11:10 am
This definitely does look like the perfect summer dessert…so scrumptious and schweet!
June 25th, 2009 at 8:03 am
This looks GORGEOUS. It may just have to go on our July barbecue menu. And super easy too!
June 26th, 2009 at 10:47 am
ooooh Karly, this dessert looks georgous! What a divine strawberry crostata!! MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM…!!!!
June 27th, 2009 at 10:13 am
This looks absolutely gorgeous. I totally love strawberries in everything and anything (well within reason ofcourse..) Didn’t you have a problem with a lot of the juice of the strawberries oozing out and making the crust soggy? I only tried baking strawberries once but wasn’t too happy with the oozing they did all over the place…
June 27th, 2009 at 10:33 am
Simone:
The crust on bottom was a bit soggy, but it wasn’t bad. The outside edges didn’t get soggy at all. And you could probably add a few tablespoons of flour or cornstarch or maybe even tapioca pudding mix to the strawberries when you’re mixing them with the sugar if you’re worried about it. I use tapioca pudding in my raspberry pie and it makes for a nice thick pie that’s not too oozy and runny.
Karly
June 28th, 2009 at 9:07 am
Made this last night for myself and a friend…making two more tonight for a family dinner. I would recommend serving warm with vanilla ice cream, so delicious. Thank you for the recipe!
July 1st, 2009 at 11:35 am
Oooh, that sounds delicious! We’re just now getting some strawberries from our strawberry patch, and I seriously need some recipes other than strawberry shortcake.
This sounds divine. Cream cheese on the bottom? YUM!
July 1st, 2009 at 4:10 pm
This makes me want to cry! I am so addicted to strawberies, but haven’t had them in forever. My little guy is so allergic to them that 1 strawberry puts us straight into the emergency room. I’m even afraid to keep them in the fridge for fear he’ll eat one… and then I see this.
It looks to die for.
July 6th, 2009 at 7:34 am
I tried this last week as a quick dessert for dinner. IT WAS AWESOME!!! The only problem I had, was that my crust never really got crisp (I love a crisp crust) or brown for that matter. Maybe it was my crust? I just used store bought.
July 10th, 2009 at 10:49 pm
That looks amazing.
July 16th, 2009 at 3:35 pm
Love it! What’s the difference between a Crostada and a Galette…do you know?
November 10th, 2009 at 2:41 am
When are you crazy yanks going to realise that pounds aren’t a real measure of weight
December 6th, 2009 at 5:55 pm
IDH, try this: http://tinyurl.com/yexbv54
December 24th, 2009 at 2:17 pm
Pellia- I LOVE Let Me Google That For You! Made my day
This looks amazing. I might actually have to try my hand at baking for this one (I like cooking, but I’m not much of a baker).
December 25th, 2009 at 4:05 am
This looks so, so good! Strawberry season has just arrived and I can’t wait to try a lot of strawberry desserts!
February 16th, 2010 at 4:49 am
Beautifully and apparently tasty. Thank you.