Roasted Strawberry Crostata Topped with Balsamic Spinach and Goat Cheese
  • 2 organic eggsdivided
  • 3 Tbsp ice cold water
  • 3/4cup all-purpose flour
  • 3/4cup stoneground spelt flour
  • 1/2tsp sea salt
  • 1/2cup salted buttercut into 3 inch cubes, cold
  • 4cups sliced strawberries
  • 2 Tbsp arrowroot powder
  • 1 Tbsp balsamic glaze
  • 1 Tbsp honey
  • 1/4cup balsamic glaze
  • 2 Tbsp extra-virgin olive oil
  • 1tsp Dijon mustard
  • 4cups Baby spinach leaves
  • 1/3cup thinly sliced red onion
  • 1/2cup chopped toasted pecans
  • 1/3cup crumbled goat cheese
  1. Whisk 1 egg and ice water together and set aside.
  2. In food processor with steel blade, add flours, salt, and cubed butter. Coat cubed butter in flour and then pulse 10 to 15 times, until mixture resembles bread crumbs. Continue pulsing while adding egg and water mixture through feed tube, until mixture is combined and before it forms a ball. Empty dough onto beeswax wrap and shape into round disk about 5 inches round, wrap tightly in beeswax wrap and refrigerate for 45 minutes to 1 hour.
  3. Remove dough from fridge and let rest for 10 minutes.
  4. Preheat oven to 350 F and place large baking sheet on middle oven rack to preheat.
  5. While dough rests, make filling. In large bowl, toss strawberries with arrowroot powder, 1 Tbsp balsamic glaze, and honey, and set aside.
  6. For easy cleanup, place dough centered on parchment-lined counter or surface and cover with another sheet of parchment paper. Roll dough out from center and around in a circle, leaning against the top and bottom layers of parchment paper and the counter edge to keep it in place. Continue rolling until dough is even in thickness and 12 inches in diameter.
  7. With slotted spoon, spread strawberry filling evenly onto middle of dough, leaving a 1 1/2 inch border. Discard remaining liquid in bowl.
  8. Gently roll dough border up at edges to enclose strawberries, pleating dough to make a circle. In small bowl, whisk remaining egg and, with pastry brush, gently brush onto pleated dough border. Carefully transfer strawberry-filled crostata and bottom parchment paper onto heated baking sheet. Bake on middle oven rack until golden brown, approximately 35 to 40 minutes. Transfer crostata to cooling rack and let sit for 15 minutes, until juices solidify.
  9. For topping, in large bowl, whisk together 1/4 cup balsamic glaze, olive oil, and Dijon mustard, and toss with spinach, red onion, pecans, and goat cheese. Top crostata and serve.
Recipe Notes

Per serving: 390 calories; 9 g protein; 26 g total fat (11 g sat. fat); 32 g total carbohydrates (9 g sugar, 4 g fiber); 272 mg sodium