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Rhubarb and Raspberry Crostata



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.
Dissolve cornstarch in 3 tablespoons 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.