Strawberry and Cornmeal Crostatas - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A rustic, exceptionally buttery, slightly crunchy pastry sets off sweet, jammy summer fruit in this recipe by Karen Hatfield, chef-owner of Odys Penelope and Sycamore Kitchen restaurants in Los Angeles. You'll need twelve 4-in. flan molds or tart pans.
Ingredients
- About 2 1/4 cups flour
- 2 tablespoons medium-grind cornmeal
- 5 tablespoons plus about 1/2 cup sugar, divided
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 cup plus 2 1/2 tbsp. cold unsalted butter, cut into 1/2-in. cubes
- 3 pts. (1 1/2 lbs.) strawberries, hulled and halved lengthwise (quartered if large)
- About 1 tsp. milk
- Whipped Crême Fraîche
Instructions
- Whirl 2 1/4 cups flour, the cornmeal, 5 tbsp. sugar, the baking powder, and salt in a food processor to blend. Add butter to bowl and freeze bowl 20 minutes. Pulse until butter is a little smaller than pea-size. Add 1/4 cup ice water and pulse until evenly distributed (about 10 times); mixture will look dry.
- Pour ingredients onto a work surface. Press and squeeze with hands until dough holds together. Flatten into a 6-in. disk, wrap in plastic, and chill in refrigerator 1 hour. Set out twelve 4-in. flan molds or tart pans, preferably nonstick (butter and flour pans if they aren't nonstick).
- Preheat oven to 375 °. On a lightly floured work surface, roll dough a bit bigger than a 12- by 16-in. rectangle, lifting it and reflouring surface as needed to prevent sticking. Cut 12 even 4-in. squares. Gently set each square into a flan or tart pan. Set pans on 2 rimmed baking sheets. If needed, chill until dough is cool but still flexible, 5 minutes.
- In a medium bowl, gently combine berries and 1/2 cup sugar. Let stand until sugar looks wet but before syrup starts to pool, stirring occasionally, about 5 minutes.
- Scoop 1/3 cup strawberries onto each dough square. Fold dough corners over berries by 1/2 to 1 in. Brush corners with milk and sprinkle them lightly with sugar.
- Bake crostatas until pastry is deep golden brown and crisp, about 35 minutes, switching pans halfway through. Set baking sheets on a rack and let crostatas stand until just cool enough to touch, 10 minutes. Loosen crusts from pans with a knife. Carefully invert each pastry onto your hand, then set right side up on a plate. Serve warm or cool, with whipped crème fraîche.
- *Find at jbprince. com.
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