This one's gonna be good! Every think about grilling up your dessert? If you've never considered, or are afraid to try it, we've got a recipe you've gotta try. Jamie Purviance stopped by Tonia's Kitchen to talk about his great new recipe for a grilled summer berry strawberry crostada. He told Tonia that grilling up this dessert is best done with the use of a pizza stone, and might, depending on the size of the stone, might take as little as 10-15 minutes. What you get is a scrumptious dessert with a flaky, moist golden crust. What a perfect way to end a cookout.
CRUST
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated lemon zest
- ⅛ teaspoon kosher salt
- ½ cup (1 stick) cold unsalted butter, cut into ¾-inch cubes
- 5 tablespoons ice water, as needed
- 1 pound ripe, fresh strawberries, each hulled and cut into quarters
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- Vegetable oil
- 2 tablespoons strawberry preserves
- 2 tablespoons slivered almonds
- 1 tablespoon half-and-half
SPECIAL EQUIPMENT
- pizza stone
- heavy-duty aluminum foil (18 inches wide)
In a food processor pulse the flour, sugar, lemon zest, and salt until blended. Add the cold butter and pulse again, just until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, pulsing just until the mixture forms a ball (do not over mix). You may need slightly more or less water. Gather the dough together and form into a thick disk. Wrap in plastic wrap and refrigerate for 1 to 2 hours, until chilled but not hard.
- Preheat the grill for indirect cooking over medium-low heat (about 300°F), and preheat a pizza stone for at least 15 minutes, following manufacturer’s instructions.
- In a bowl combine the strawberries, cornstarch, sugar, vanilla, and lemon juice. Let stand for 5 minutes while you roll out the dough.
- Cut a piece of heavy-duty aluminum foil into an 18-inch square and set on an inverted sheet pan. Brush the foil with oil.
- Lightly flour a work surface, a rolling pin, and the dough. Roll the dough into a 12-inch circle. Fold the dough onto the rolling pin and transfer the dough to the foil.
- Put the strawberry mixture and any juices on top of the dough, leaving a 2-inch border. Place the preserves in a microwave-safe dish and warm in a microwave oven on high power until spreadable, 10 to 20 seconds; brush on the strawberries. Top with the almonds. Fold over and pleat the edges of the dough (leaving an opening in the center) and brush the dough with half-and-half. Fold up the edges of the aluminum foil around the crostata to create a 2-inch wall to prevent the juices from spilling over. Gently transfer the foil-stabilized crostata from the sheet pan to the preheated pizza stone. Close the lid and grill over indirect medium-low heat until the strawberries are bubbling and the crust is golden brown, 45 minutes to 1 hour.
- Lifting the foil edges, carefully remove the crostata from the pizza stone. Cool for at least 15 minutes before serving. Serve warm or at room temperature.
