Mini Rhubarb-Ginger Crostatas

Photo: Iain Bagwell; Styling: Emma Star Jensen

from Sunset Magazine, May 2015, by Romney Steele

via Judy Gray

makes 8

For the dough:

1½ cups flour (½ cup semolina and 1 cup all purpose)

3 tablespoons granulated sugar

½ cup cold unsalted butter, cut into chunks

1 large egg yolk

¼ cup cold whipping cream

For the filling:

1 quart rhubarb sliced ⅓-inch thick (from 1 pound)

½ cup plus 2 tablespoons Demerara sugar

(or ½ cup light brown sugar plus 2 tablespoons coarse white sugar)

1 tablespoon grated fresh ginger

1 teaspoon vanilla extract

1 tablespoon whipping cream

Make dough: Put flour, granulated sugar, and butter in a food processor and pulse until butter resembles coarse crumbs. Add egg yolk and pulse until combined. Add cream 1 tablespoon at a time and pulse until dough begins to come together. Transfer to a work surface and gently knead to bring together. Divide dough in half, shape each into a ½-inch thick disk, and wrap in plastic wrap. Chill until firm, 30 to 60 minutes.

Make crostata filling: Toss rhubarb, ½ cup demerara sugar, ginger, and vanilla in a medium bowl. Set aside about 15 minutes for flavors to meld. Spoon half of mixture into a saucepan and cook over medium-high heat, stirring often, until slightly thickened, about 5 minutes. Stir cooked ginger mixture into rhubarb in bowl and let cool completely.

Preheat oven to 375 degrees F. Divide each dough disk into 4 smaller disks. Roll each dough disk into a 5-inch circle on a lightly floured board. Transfer to a rimmed baking sheet lined with parchment paper. Repeat with remaining disks.

Using a slotted spoon, pile rhubarb (but not juices) in center of each circle. Gently pleat edges of dough over fruit; spoon juices into center. Lightly brush edges with cream and all over with remaining 2 tablespoons demerara sugar.

Bake, switching baking sheet positions halfway through, until fruit is tender and bubbling, about 35 minutes. Immediately transfer crostatas with a wide spatula to a cooling rack. Serve warm or at room temperature.

The semolina flour in the dough adds a little texture and makes pleating the crostata easier. The rhubarb and ginger together makes for a wonderful flavor combination.