Roasted Grape Crostata

Easy and Healthy 

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Green Curved Line

A flaky cornmeal crust, jammy roasted grapes and a creamy mascarpone filling make this roasted grape crostata a favorite for dessert or brunch.

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Green Curved Line

cornmeal

rosemary

mascarpone

red grapes

heavy cream

Ingredients

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Green Curved Line
Tilted Brush Stroke

Combine the flour, cornmeal, sugar, lemon zest, salt, and chopped rosemary in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.

Tilted Brush Stroke

Add the cold, chopped butter and pulse about 10 -12 times until the butter is cut into the flour mixture and is pea size.

Tilted Brush Stroke

Pour in the ice water and pulse a few more times until a ball begins to form, being careful not to overmix.

Tilted Brush Stroke

Scrape dough onto the counter and form into a flat disc. Wrap in plastic wrap and refrigerate for at least an hour or overnight.

Tilted Brush Stroke

Preheat oven to 400 degrees and remove dough from the refrigerator.

Tilted Brush Stroke

Roll out dough between lightly floured pieces of wax paper, carefully turning and lightly flouring to prevent sticking. Roll into a 16-inch circle, don't worry if the edges are a little craggy.

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