If you live in Alberta – especially the Calgary area- and follow the local food world, you will most likely have heard of Julie Van Rosendaal, of the blog Dinner With Julie. She’s not only a writer, does CBC radio from time to time and writes for a large amount of publications, but now her latest book, Spilling the Beans recently won The Taste Canada Food Writing Award for best single-subject cookbook! Congrats on this great award Julie!
She’s totally kind of a big deal.
Not only is she a big deal, when I
begged asked her to help out with a guest post this Friday, she took time out of her gallivanting and carousing at Christmas in November in Jasper to happily send me a recipe and picture.
Yes, I’m jealous. Completely pea green with envy. I keep forgetting to attend Christmas in November. Every time I remember, it’s too late,other plans have been made and again, I don’t go.
Not that it would have mattered a stitch this time around.
The beginning of this week saw me taking care of my littlest one who was home from school with the stomach flu. My littlest one who was so loving ,so kind and generous that she decided to pass the germs on to Mommy when she was done with them. I’ve raised her so well, haven’t I? A little paragon of sharing virtue, that one.
Seeing that I am 36 and don’t have the health rebound ability that my 6 year old has, I’m most certainly not back to myself. Typing this out took every single ounce of energy I had left in me today. So when faced with the fact that all I wanted to do was sleep all day, was so sick that I gave the driving the kids to school duty to Mike Thursday morning (this happens, well, never!) I knew I’d have to ask someone to guest post a pie for me. The thought of cooking anything, never mind a pie..made me want to…. well…I’ll spare you the gory details.
I was going to do some guest posts with Julie this summer and the time flew by, so I knew that she was my first choice since I had already mentioned this and completely flaked out.
Speaking of flaky, let’s get on to the pie for today! Crostata’s are a free wheelin’ sister to the galette. The term crostata is Italian for tart. While galette’s are almost always a free-form pie/pastry, crostata’s do not necessarily have to be so, they can simply be an open-faced tart. However you will find that the terms are so interchangeable now that they seem to be one and the same.
That was far too much thinking and typing. My poor aching head.
Without further adeiu, Julie’s absolutely mouthwatering Plum Crostata!
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Plum Crostada With Cornmeal Crust
- Prep Time
- 30 minutes
- Cook Time
- 45 minutes
- Total Time
- 1 hour 15 minutes
- Karlynn Johnston
- 1 cup all purpose flour
- ¼ cup fine yellow cornmeal
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter cut into pieces
- 1 1/2 pounds red plums pitted and thinly sliced
- ⅓ cup sugar (or to taste)
- 1 tablespoon all-purpose flour
- In a bowl (or the bowl of a food processor) combine the flour, cornmeal, sugar and salt; add the butter and blend in with a pastry cutter or fork (or pulse the food processor) until combined, with some pieces the size of a pea remaining. Add 2 tablespoons very cold water and stir until the dough comes together - add another tablespoon if it needs it.
- Flatten dough into a disk; wrap it in plastic, and refrigerate at least 1 hour (or up to a few days).
- When you're ready to make your pie, take the crust out of the fridge and let it sit on the countertop for 10 minutes or so to make it more pliable.
- Preheat the oven to 400 degrees Fahrenheit.
- On a lightly floured surface, roll the dough out to a 14-inch (ish) circle.
- Line a baking sheet with parchment paper or foil and transfer the dough to the sheet. (Don't worry if it hangs over the edges).
- In a large bowl, toss together the sugar and flour; add the plums and toss to coat.
- Mound plum mixture in center of the crust, leaving a 2-inch border all around. Fold the edge of the pastry over the fruit, letting it fold where it wants to.
- Bake for 40-45 minutes, until crust is golden and filling is bubbly.
- Transfer baking sheet to a rack; let cool 20 minutes. Slice and serve warm or at room temperature.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
So a huge thank you to Julie for saving my bacon today, I owe you one! What a lovely crostada and pictures!
I hope everyone has a warm weekend, stay in, play board games with the kids and have a hot chocolate for me!
The Totally Going Back To Bed Now Magpie