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So Berry Delicious | dishinoutBeauty

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feedingFRENZY|June 21, 2012 8:00 am

So Berry Delicious

By:

Recipe inspired by Date Night: Grill It! With Chef Joel Gamoran and Chef Ali Banks at Sur La Table Cooking Classes, Essence of Tuscany

My feast ended with a heavenly Blackberry and Balsamic Crostada that was nothing short of an orgasm on a plate.  It’s a rustic, open-faced pie with rich buttery dough and sweet blueberry bubbling goodness, the perfect compliment to the savory pasta.

I made my own dough but for a short cut try store-bought Puff Pastry or Pie Crusts available at Trader Joe’s or your favorite local market.

With this recipe, we’re bringin’ the sexy back to the berry.

Try it and let us know what you think!

1 Recipe for Flaky Pie or Tart Dough
1 ½ pounds fresh blackberries, picked over
1/3 cup granulated sugar, plus ½ teaspoon confectioner’s sugar for sprinkling
1 ½ tablespoons unbleached all purpose flour
2 tablespoons freshly squeezed lemon juice
1 tablespoon unsalted butter, melted
Balsamic Vinegar, for serving

Preheat oven to 400 degrees and place a rack in the lower third.  Line a rimmed baking sheet with parchment paper.  Remove dough from refrigerator about 15 minutes before you are ready to roll it.  Dust the top of the dough with flour.  Using a rolling pin, roll chilled dough into a circle turning and flipping the dough as needed with a bench scraper to prevent sticking until circle measures 14 inches wide and 1/8 inch thick.  Transfer to a baking sheet and chill for one hour.

Place blackberries in a medium mixing bowl and sprinkle 1/3 cup sugar flour and lemon juice over the top.  Using your hands gently toss the fruit until it is evenly coated.  Mound the fruit in the center of the chilled dough round, leaving 1 1-2 inch border at the edge.  Fold the border up around the fruit and leaving the center open.  Brush the top of the dough with melted butter and sprinkle with ½ teaspoon of sugar.

Place Crostada in preheated oven and bake until crus is deep golden brown and fruit is juicy and bubbling, about 40-45 minutes.  Use a metal spatula to life the Crostada slightly and check the underside of the crust, which should beautiful and golden brown.  Transfer to rack to cool for 15 minutes.  To serve, transfer to a serving plate and drizzle with 2 tablespoons balsamic vinegar, slice and serve warm.  I loved the balsamic vinegar I tried at Sur La Table but was horrified to see a lead warning on their website for the product.  It’s important to read labels carefully!  If you want the recipe for dough, please email us at info@dishinoutbeauty.com or comment to this post on our website, www.dishinoutbeauty.com.


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