Rhubarb and Raspberry Crostata

crust ingredients

• 1 cup unbleached all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 Tbsp. sugar
• 1/2 tsp. kosher salt
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed
• 1 large egg
• 1 Tbsp. whole milk

filling ingredients

• 1/4 cup cornstarch
• 4 cups 1/2"-thick slices rhubarb (about 1-1 1/4 lb.)
• 1 6-oz. container fresh raspberries
• 2/3 cup sugar
• 1 large egg, beaten
• Raw sugar
• Sweetened whipped cream or vanilla ice cream (for serving)

crust directions

• Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

filling directions

• Dissolve cornstarch in 3 Tbsp. water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.
• Preheat oven to 400°. Roll out dough on floured parchment paper to 12" round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2" border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.
  
  

  

  
  
   Found in Bon Appetit magazine. Tested and approved by the Barnett/Godsey family on Memorial Day 2011.