Rhubarb & Strawberry Crostata [04.25.2010]
For this crostata, I simply rolled out a round of pie dough. Instead of tossing the rhubarb in sugar, I mixed it with a healthy amount of homemade strawberry jam. I piled the fruit mix in the center of the pie round, leaving about a 1.5"-2" border of dough. That border is then folded over the fruit, making a crust and keeping the fruit in the center visible. It is then baked in a 400 degree oven for 40 min - 1 hour.
I love the handmade look of crostatas and its simplicity. They are so delicious with ripe seasonal fruit!