CURRENT SPECIALS & RECIPES
Fresh Cherry Crostada a la Gelato Serves 6

Fresh Cherry Crostada a la Gelato
Serves 6

• 2 ½ cups unbleached all-purpose flour
• 2 Tbsp granulated sugar
• 2 tsp salt
• 1/2 pound chilled unsalted butter (cut into tablespoon-size pieces)
• 1/4 cup ice water
• 1 tsp pure Tahitian vanilla extract

• 4 cups pitted fresh cherries
• 1/4 cup granulated sugar
• 1 Tbsp unbleached all-purpose flour
• 1/4 tsp ground cinnamon

• 2 eggs beaten with 1 Tbsp heavy cream
• 1/4 cup course sugar or Sugar In Raw

• Combine the flour, sugar and salt in a food processor and pulse together.  If you do not have a food processor, place ingredients in a cold glass bowl and mix with a fork.
• Add cold butter and mix until the mixture forms course crumbs.  Make sure that you do not overmix the butter or let the butter become warm.  This will make your dough tough and less flaky.
• Stir in a 1/4 cup ice water and the vanilla, and mix together until the dough forms a ball.
• Divide dough into 6 equal portions and shape into 1 inch thick pieces.  Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 350 degrees.
• Remove dough 15 min before rolling dough.  This will make it easier to roll.
• Place 1 Tbsp of flour on your work surface and a light sprinkle on top of dough. Roll dough to 6 inch diameter. Add more flour if dough keeps sticking.

• Combine cherries, granulated sugar, flour and cinnamon in a bowl and toss well.

Note: Do not pit and sugar cherries too far ahead of time.  They will quickly discolor and release too much juice.  You will be able to pit them 1 hour ahead of time, but do not sugar them until last minute.

ASSEMBLY

• Place 1/2 cup of filling in center of each round of dough.
• Fold each side of dough into the center of the filling leaving a 1/2 inch of the filling exposed.
• Brush dough overall with the egg wash.
• Place Crostada on a waxed paper-lined sheet pan.
• Sprinkle your Crostada with course sugar.

• Place baking sheet on the middle oven rack and bake for about 20 min or until the crust is nicely browned and the cherry filing is bubbling.
• Let cool for 15 min before serving.