Berry and almond crostata
Sweet strawberries and a cream cheese pastry make this a guiltless treat.
1¼ cup(s), (185g)
Cream cheese based spread
125 g, chopped
⅔ cup(s), strawberry
6 individual, thinly sliced
¼ cup(s), (20g)
20 ml, approximately 2 tsp
- Process the flour, salt and cream cheese in a food processor until crumbly. Add the egg white and water and pulse until mixture just comes together. Knead dough on a lightly floured surface until smooth. Wrap dough in plastic and refrigerate for 20 minutes to chill.
- Preheat oven to 200°C. Roll the pastry between sheets of baking paper until a 30cm circle. Transfer to a baking tray. Remove top sheet of baking paper.
- Spread pastry with jam, leaving a 2cm border around edge. Scatter the strawberries over jam. Fold the pastry edge over jam to partially cover, pinching firmly to seal. Sprinkle almonds around the edge over the pastry. Bake for 30 minutes or until golden and base is cooked through. Stand for 20 minutes before serving.
SERVING SUGGESTION: No-fat Greek-style yoghurt.