Fresh Grape Crostata
1/4 cup hazelnuts
1. Preheat oven to 350°F. Lightly oil a large baking sheet with sides or coat it with nonstick spray. 2. Spread hazelnuts in a pie pan and bake for about 5 minutes, or until fragrant. Let cool. Finely chop and set aside. 3. Raise oven temperature to 400°. 4. Place 2 overlapping sheets of plastic wrap on a work surface. Set dough in the center and cover with 2 more sheets of plastic wrap. Roll dough into a 12-inch circle. Remove top sheets of plastic and invert dough onto prepared baking sheet. Pull off plastic wrap. Sprinkle semolina (or cornmeal) over crust, leaving a 1 1/2 inch border. Set aside. 5. In a small bowl, mix reserved hazelnuts and cornstarch. 6. In a small mixing bowl, beat egg white and salt with an electric mixer on medium speed until soft peaks form. Gradually add sugar and beat until shiny. With a rubber spatula, fold hazelnut mixture into meringue. 7. Drop spoonfuls of meringue onto crust and gently spread over semolina. Sprinkle raisins over meringue. Arrange grapes over meringue. Fold border of crust over filling. 8. Bake for 25 to 30 minutes, or until crust is golden and grapes are puffed. With 2 large spatulas, transfer crostata to a large platter. Let cool. Just before serving, dust with confectioners' sugar. Serve warm or at room temperature.
Contributor: Eating Well, September 1997
Yield: 8 servings
Preparation Time: 0:00
Replacement Dinnerware Service
If that fancy set of Chinaware that was given to you by your Mother-in-Law on your Wedding Day has somehow gotten smaller since it was given to you for safe keeping, Follow the link below to Kathy's Online and replace the missing pieces before anyone knows that they were missing!
Kathy's Online Sales
And if there is one special recipe you need and can't find it just send me a quick email using the form on the Contact page and if I have it or can locate it I will be glad to send it to you.
A new Tip each time you Visit