Lunch: Mini Rhubarb Ginger Crostatas Recipe | MyRecipes

Recipe by Romney Steele The filling in these pies is on the tart side, so they're especially good with vanilla ice cream. Semolina flour in the dough is optional but adds complexity and crunch.

Ingredients

1 1/2 cups flour (all-purpose; or use 1/2 cup semolina* and 1 cup all-purpose)
3 tablespoons granulated sugar
1/2 cup cold unsalted butter, cut into chunks
1 large egg yolk
1/4 cup cold whipping cream

Instructions

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 tbsp. 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 1/2-in.-thick disk, and wrap in plastic wrap. Chill until firm, 30 to 60 minutes.
Meanwhile, make crostata filling: Toss rhubarb, 1/2 cup demerara sugar, the 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 into rhubarb in bowl and let cool completely.
Preheat oven to 375 °. Roll a dough disk into a 10-in. circle on a lightly floured board. Cut 4 circles (each 5 in. wide; you can use a cereal bowl as a guide) and transfer to a rimmed baking sheet lined with parchment paper. Repeat with remaining disk and a second sheet, gathering dough and rerolling scraps as needed. Brush off any flour left on dough.
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 sprinkle all over with remaining 2 tbsp. 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.
*Find semolina and demerara sugar, a tan, coarse-grained sugar with a toffee nuance, in the baking aisle of well-stocked supermarkets.