Each time I walk into the grocery store lately, I’m greeted with stacks upon stacks of fresh raspberries, begging to be taken home and whipped up into some incredible dessert. My thought is one can never go wrong with raspberries. They’re perfect in scones, cheesecake, granola, a top a chocolate cake, or simply on their own as a snack. So with my shopping bag in hand I gather my ingredients. I love rustic desserts that hit both sweet and savory notes. What better to make than a Crostata with organic Driscoll’s raspberries, soaked in brandy, white balsamic, fresh lemon zest and herbed goats milk cheese crust. Regardless of your baking skills, this is an easy recipe for anyone to make! Start with making the crust first.
You have two options here:
(1) Pre-made gluten-free pie crust (typically frozen)
(2) Gluten-free pie & tart mix
It’s all based on how much time you have really? My schedule is jam-packed this time of year with birthdays, graduation parties and work. Weather is ideal now in Austin for outdoor dinner parties, so I’m always looking for a quick and easy dessert everyone will enjoy. Grocers sell gluten-free premade crusts in the frozen section that are light, flakey and perfect for making a Crostata. I regularly use Whole Foods Gluten-Free Bakehouse brand myself (comes in a 2-pack). There are also flour mixes for pie and tart crust which are a good choice for this recipe and only require the addition of butter and eggs. I recommend Blackbird Bakery Tart & Pie Crust Blend and using high-quality butter.
This rustic dessert can be served warm or cold, along with fresh whipped cream or ice cream, hitting the sweet and savory spot for even the most discerning foodie and so good they’ll never know it’s gluten-free! Please find the directions below and for more inspirational raspberry desserts from Driscoll’s click here.
This is a paid endorsement for Driscoll’s. Visit Driscolls.com for more berry recipes and to enter their summer sweepstakes.
Photographs – All Rights Reserved by Blinded by the Bite!
NoteWhip up some fresh whipped cream and a sprig of mint to finish off this rustic dessert.
- Preheat oven at 400°F. If opting to use pre-made pie crust, set out, allowing dough to fully thaw. Remove dough from pie tin and place in a mixing bowl. For pre-made pie crust or mix, place ingredients in stand mixer. Knead dough until soft (for pre-made mix add in any ingredients required per directions at this time). Remove from bowl and transfer on to a lightly floured surface (I recommend a marble pastry board). Lightly dusting dough, knead until smooth (4-6 turns), forming into a ball (Pastry Note: Dough can be refrigerated for an hour and is easier to work with when transferring to the cookie sheet. Make sure to double wrap when refrigerating). If refrigerating, take out 10-15 minutes prior to rolling out.
- Again, lightly dust working surface and rolling pin, and begin rolling out evenly until dough is approximately 1 inch thick and 9 inches in diameter. This does not have to be exact, remember this is a rustic dessert so it doesn't require a perfect circle. Lightly spread herbed cheese on to the center of the dough (approx. 6 inches in diameter).
- To prepare the filling, lightly rinse berries in colander with cold water, setting raspberries aside to fully drain (set aside one entire package of berries to top off Crostata). In a separate bowl, measure out brown sugar, brandy, white balsamic vinegar, lemon juice and half of the lemon zest. Stir to incorporate all ingredients. Add raspberries into mixture, lightly coating raspberries until fully covered. Take care not to break down the raspberries. Taste the mixture at this point to see if it requires any additional lemon zest. I use zest from one full lemon, but I like the tart and sweet of this recipe. Drain off any excess juice into a blow and set aside. Place berry mixture in freezer for 5-10 minutes, allowing it to gel.
- Using a standard size cookie sheet, cover with parchment paper. Very carefully place dough on cookie sheet. Remove filling from freezer, spooning into the center of the Crostata, covering the goat cheese. Gently fold the edges over to ensure raspberries are closed in, creating rustic wedges with each fold. With a pastry brush lightly apply egg wash. Bake for 30 minutes at 400°F. Reduce heat to 350°F and bake for another 15 minutes or until crust is golden brown. Remove from oven and allowing to slightly cool.
- While Crostata is cooling, take berry juice set aside earlier, strain over a small sauce pan. On medium setting, stir in ½ tsp of brown sugar until dissolved. Remove from heat and pour over berries. Set aside for 3 to 5 minutes to cool. Carefully place berries in the center of the Crostata finishing it off just like a professional pastry chef!