Rhubarb and Raspberry Crostata

Ingredients

• •1 cup unbleached all-purpose flour
• •½ cup whole wheat flour
• •1½ tablespoons sugar
• •½ teaspoon kosher salt
• •¾ cup unsalted butter
• •1 whole large egg
• •1 tablespoon whole milk
• •¼ cup cornstarch
• •4 cups rhubarb
• •6 ounces fresh raspberries
• •⅓ cup sugar
• •1 whole large egg
• •2 tablespoons raw sugar
• •1 serving whipped cream or ice cream

Cooking Instructions

1. 1.

   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 1/2 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.

   90 min

2. 2.

   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.

   34 min

3. 3.

   Preheat oven to 400°F 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.

   45 min