Vegan Summer Berry Crostata Topped with Fresh Rose Sugar

Do you still have the red, white and blue spirit? Nature is at its peak with sprouting its patriotic colors. So many beautiful red, white and blue flowers blossom throughout nature and blue-winged dragonflies buzz around town searching for the perfect flower. 

​It's the time of the year when summer berries are at its finest. 

Strawberries and blueberries are my two favorite berries. It reminds me of childhood where my family made a simple dessert of mixing freshly-cut strawberries and blueberries sprinkled with a bit of sugar to get the berries “juicing.” We would then top the berries with whipped cream.  We often used the strawberries we picked that week from the local self-picked fields in Northeast Ohio. 
 
I love me a good baked treat every now and then. I wanted to “spice” this up a bit by using a wee-bit of freshly made rose sugar on top. This is not necessary as you can enjoy the recipe without it.

But, the sweet hints of rose petals combined with local berries gives summer a new meaning. 
 
This recipe is simple to make and since this was my first official crostata I gave it a two thumbs up. If you’ve never made a crostata, the pleats come naturally as you fold the dough. Your fingers will pinch the dough as you lift and fold it towards the berries.

I remember looking at pictures thinking, “How did they do that?” Use these images below to guide you on your crostata journey.

Vegan Summer Berry Crostata Topped with Fresh Rose Sugar
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
 
Crust Ingredients: 
1 cup flour
5.5 tbsp vegan butter, cold
2 tsp cane sugar
4 tbsp cold water
¼ tsp salt
 
Filling Ingredients: 
½ cup strawberries, washed and chopped
½ cup blueberries, washed
4 raspberries (optional – I had some left in the fridge)
1 tsp cane sugar
Optional Topping: rose sugar
 
Directions: 
 
Begin by making the crust. Combine the flour, salt and sugar. Mix until blended. Take the cold butter and use either a fork or pastry cutter to “cut” the butter into the dough. The results should look like a lot of small clumps in the flour. Add one tablespoon of water at a time, mixing after each tablespoon until it forms dough. 

Use your hands to massage and roll the dough into a ball. Place the dough in the refrigerator. 

Pre-heat the oven to 350 degrees. Next, make the filling. Wash the berries and cut the strawberries. Place the berries into a bowl with one teaspoon of cane sugar so it forms juice. Let the filling while you prepare the dough. 
 
Remove the dough from the fridge and place it on a floured surface. To form a circle, I roll the dough between my hands and then smack the dough with my right hand. This will flatten the dough. Place it on the floured surface and use a rolling pin to roll out the dough. 

You may need to flip the dough once or twice so each side rolls on the floured surface (I flour my parchment paper on top of the pan that it will bake in). 
 
Once the dough forms, place the berries into the center, leaving about two inches of space. Begin folding the dough toward the berries. When you work around the crostada, your fingers will naturally pinch and lift the dough. (see picture above). 
 
If you haven’t done so already, place parchment paper on top of a baking sheet. Bake for 30 minutes or until the edges are slightly golden. 
 
When you are ready to serve, sprinkle some rose sugar on top. Rose sugar is not required.

What's your favorite type of crostata? 

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