Strawberry-Rhubarb Crostata

Position a rack in the lower third of an oven and preheat to 425°F (220°C). Line a baking sheet with parchment paper.

To make the filling, in a bowl, gently toss together the strawberries, rhubarb, granulated sugar, cornstarch and lemon juice until combined. Stir in the vanilla bean paste and salt. Set aside.

To make the crust, in a stand mixer fitted with the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and vodka and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.)

Lightly flour your work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches (30 cm) in diameter and about 1/8 inch (3 mm) thick. Transfer the dough to the prepared baking sheet.

If more than 2 Tbs. of liquid has pooled in the bottom of the bowl with the filling, pour off the excess liquid. (This will keep your crust from getting soggy.)

Arrange the filling in the center of the dough, mounding the fruit slightly in the middle and leaving a 2-inch (5-cm) border uncovered. Gently fold the edges of the dough over the fruit, forming loose pleats. Brush the dough with the egg wash and lightly sprinkle the edges of the pastry with turbinado sugar.

Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C). Continue baking until the crust is golden and the fruit filling is bubbling, 25 to 30 minutes more. Transfer the baking sheet to a wire rack and let cool completely. Cut into slices and serve with slice with a scoop of ice cream. Serves 8.

Williams Sonoma Test Kitchen