Preparation Info

Rustic Balsamic Strawberry Crostata

Made With Our

Aged Balsamic Vinegar

Base $9.95
Item: 551010


  • 3 1/2 cups strawberries, washed, hulled and cut in half
  • 2 Tablespoons Stonewall Kitchen Aged Balsamic Vinegar
  • 2-4 Tablespoons granulated sugar, depending on the sweetness of the berries
  • 1-2 Tablespoons flour, depending on the juiciness of the berries
  • Whipped cream

  • For the dough:
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-2 Tablespoons water
  • 1 1/3 cup all purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon grated lemon zest
  • 7 Tablespoons unsalted butter, cut into 1/4-inch pieces


  1. To prepare dough, whisk the egg, vanilla, and 1 Tablespoon water in a small bowl and set aside.
  2. Place the flour, sugar, salt, baking powder, and lemon zest in the bowl of a food processor with a steel blade. Pulse to combine.
  3. Scatter butter over the flour and pulse until mixture resembles coarse meal.
  4. With the machine running add the egg mixture and process until mixed. If mixture is dry add more water.
  5. Remove dough from processor and transfer to a large bowl. Knead until cohesive (about 30 seconds).
  6. Shape dough into a 5-inch disc and cover with plastic wrap. Refrigerate 2 hours.
  7. To assemble, heat oven to 375 degrees F and pull dough out of refrgerator for 30 minutes.
  8. Toss strawberries with granulated sugar and flour.
  9. Roll dough between 2 sheets of floured parchment paper into a 10-inch round. Remove top sheet of parchment and place on baking sheet.
  10. Pile strawberry mixture onto center of dough leaving a 3-inch border of dough. Fold the dough border up and over filling, pleating it snugly around the strawberries. Chill for 30 minutes.
  11. Bake for 30 minutes. Gently drizzle Aged Balsamic Vinegar over the mixture and bake for 20 minutes more.
  12. Remove from the oven and cool to room temperature. Slice into wedges and serve with whipped cream.