STRAWBERRY CROSTADA

Dough:

1 cup unbleached all-purpose flour

1/2 teaspoon sugar

1/8 teaspoon salt

6 tablespoons

3/4 stick unsalted butter, just softened, cut in 1/2-inch pieces

3 1/2 tablespoons chilled water

Filling:

1 1/2 pounds strawberries

2 tablespoons sugar, for sprinkling (or more, to taste)

8 ounces cream cheese, softened

2 tablespoons flour

2 tablespoons sugar

1 tablespoon vanilla

MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.

DRIBBLE in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.

PRE-HEAT oven to 400 degrees. Hull and slice strawberries. Sprinkle with sugar and set aside.

Mix together cream cheese, flour, sugar and vanilla.

Line large baking sheet with parchment paper and place the dough on the parchment paper. Using an off-set spatula, spread the cream cheese mixture on the pie crust leaving a one and a half inch border around the edge. Pile the strawberries on top of the cream cheese mixture. Work your way around the pie crust folding the edges up every one inch or so.

Bake for 20-25 minutes. Allow to cool and serve at room temperature or slightly warm.

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