Huckleberry Crostata - Recipelink.com

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Huckleberry Crostata

Book Description

Martha’s Vineyard has long claimed a spot in the public imagination as a playground for presidents and celebrities, but also as a place where life can be simple and pure. This ideal of simplicity is exemplified by its fresh, local produce and fish just off the boat, prepared with minimal fuss. In this evocative cookbook, Tina Miller, who grew up on the Vineyard as the daughter of one of the founders of the Black Dog restaurant and who became a chef in her own right, presents the food that has made her the beloved chef/owner of two Vineyard restaurants.

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Vineyard Harvest: A Year of Good Food on Martha's Vineyard

Authors: Tina Miller, Christie Matheson

Date: May 2005

ISBN: 0767918339

Publisher: Broadway

Hardcover

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Huckleberry Crostata
Recipe from: Vineyard Harvest
by Tina Miller, Christie Matheson
Cookbook Heaven at Recipelink.com

Huckleberries surrounded the house I grew up in on the island. We lived in the center of the island, in the woods, with many oak and beech trees and huckleberry bushes beneath them. Huckleberries have a darker, tougher skin than blueberries, with fewer (but larger) seeds. They are a bit tarter than blueberries, so they are perfect for baking. Huckleberries are not generally cultivated for commercial use, so if you have them around your house, pick them for this recipe. Otherwise blueberries will work beautifully. A crostata is a rustic, open-face pie, cooked on a sheet pan instead of in a pie plate. Make the dough at least a day ahead.

Makes 6 servings

CROSTATA DOUGH:
2 cups flour
1 teaspoon salt
8 tablespoons (1 stick) butter
2 egg yolks, cold
FOR THE FILLING:
4 cups huckleberries or blueberries, picked over
3/4 cup plus 2 tablespoons sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
Grated zest of 1 lemon
1 1/4 teaspoons ground cinnamon
1 egg yolk, beaten
Vanilla ice cream for serving

In a food processor, combine the flour and salt for the dough and pulse. Add the cold butter and pulse until the mixture is a coarse meal. Add the egg yolks and 5 tablespoons cold water and pulse until the dough comes together. Remove the dough, place on a clean work surface, gently knead together into a ball shape, wrap in plastic, and refrigerate overnight.
To bake the crostata, preheat the oven to 425 degrees.
Gently combine the berries, 3/4 cup of the sugar, cornstarch, lemon juice and zest, and 1/4 teaspoon of the cinnamon. Let sit at room temperature for 20 minutes.
Unwrap the dough and lightly flour a work surface. Roll out the dough evenly until it’s about 1/4 inch thick. Lay the prepared dough on a sheet pan lined with parchment or foil. Pour the berry mixture evenly into the center of the crust, leaving about 2 to 3 inches around the edges uncovered. Fold the edges up and pinch them together so the crostata dough contains the berries.
Prepare an egg wash by combining 1 beaten egg yolk with just a touch of water, about 1/2 teaspoon, and brush it on the edges. Combine the remaining 1 teaspoon cinnamon and 2 tablespoons sugar. Sprinkle the whole crostata with the cinnamon sugar.
Bake for about 45 minutes, until the crust is golden.
Serve warm, with vanilla ice cream.

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