Cherry Berry Crostata with Pinot and Rosemary

Between the berries, wine, and rustic presentation, this special dessert showcases Oregon bounty and food culture. Great for a special occasion or as the end to any wonderful meal. See Video

Recipe by Chadwick Boyd, food & lifestyle expert, TV host and author. He is the host of “Reel Food with Chadwick Boyd,” a groundbreaking, new food series bringing food entertainment to the pre-show in theaters nationwide. He also regularly appears on Food Network, the Harry Show, NBC, Fox, PBS and Lifetime showing modern home cooks how to cook with ease and style. Chadwick is a James Beard Journalism judge and helps organize the Southern Food Writing Conference and International Biscuit Festival. When not in the kitchen, Chadwick is most often found on Delta jets in constant pursuit of the best biscuits, listening to Dolly Parton’s Greatest Hits, or cooking with berries while drinking Oregon Pinot.
For more great recipes from Chadwick visit facebook.com/ChadwickBoyd

 

cherry berry crostata

Ingredients

For the Dough

1½ C All-purpose flour
3 T granulated sugar
¾ t Kosher salt
4 T of unsalted butter, cut into pieces and chilled
2 T ice water (pour the water over a few ice cubes)

For the Filling

2 C frozen cherries (do not thaw)
1 C of fresh blackberries (use frozen, if needed, and/or any berry you like)
½ C sugar + 2 teaspoons to finish
1 T All-purpose flour
2 T Stoller Wine Pinot Noir
Zest of 1 lemon
1 T fresh rosemary, finely chopped + 2-3 branches to garnish
¾ t freshly cracked black pepper
Egg Wash Ingredients
1 egg, well beaten
1 T milk

Preparation

Step 1
Place the flour, sugar and salt in a food processor with a plastic dough blade. Pulse a few times to fully combine. Add the butter pieces and pulse 45 seconds until the mixture looks like little pebbles. Scrape the sides down with a spatula. Pulse again 15 seconds. Turn the processor on and slowly stream the water through the feed tube. When the dough starts to form a solid ball, stop the processor. Remove the dough and flatten evenly into a 2″ thick disc (about 5 inches across). Wrap in plastic and chill in the refrigerator at least 1 hour.

Step 2
While the dough is chilling, stir together the filling ingredients except the fresh berries in a medium-sized mixing bowl. Gently fold in the fresh berries to keep them mostly whole. Let the mixture rest in the refrigerator until the dough is ready – the fruit will soak up the wine.

Step 3
Preheat the oven to 375°.

Step 4
Dust a rolling pin and a clean surface with flour. Place the dough on the surface and roll out into a uniform circle to about ¼” thick. (I use the side of my hand to even up and smooth the sides). Carefully transfer to a rimmed baking sheet lined with parchment.

Step 5
Spoon the filling from the center of the dough to about 1½” from the outer edge. Gently fold the edges up over the filling to enclose the crostata.

Step 6
Whisk together the egg and milk in a small bowl. Brush evenly onto the top of the dough. Finish by sprinkling with sugar.

Step 7
Bake for 50-55 minutes, until the crust is a beautiful golden brown and the juice from the fruit is thick and bubbly (it’s OK if it dribbles out from under the crust). Remove from the oven and let cool on a wire rack.

Step 8
Garnish with fresh rosemary branches. Serve with vanilla ice cream or whipped cream.