BLUEBERRY CROSTATA

INGREDIENTS

  • 250 g blueberries
  • 50 g sugar
  • 1 lime, zest & juice
  • 1 tbsp. cornstarch
  • 1 roll puff pastry
  • 20 g butter
  • 1 egg
  • 1 tbsp. water
  • 1 tbsp. sugar

BRAAI SET UP

Step 1

Prepare the braai for indirect heat, approx. 220°C. If using a 57cm charcoal braai, you will need 1/2 a chimney starter of lit Weber briquettes.

IN THE KITCHEN

Step 1
1 In a medium mixing bowl, toss together blueberries and lime juice.

Step 2 
Add the sugar followed by the cornstarch gently stir and make sure all berries are covered with sugar and starch.

Step 3 
Roll out the puff pastry on a piece of baking paper and spoon the berries into the middle, leaving about 2cm around the edge.

Step 4 
Fold in the edges to create a nice border for the blueberries and place everything including the baking paper on a cold Pizza Stone.

Step 5 
Cut the butter up in 8 pieces and place on top of the blueberries.

Step 6
Whisk together the egg and water in a small bowl, brush the crust and sprinkle with a little sugar.

AT THE BRAAI

Step 1
Place the Pizza Stone with the Crostata over the indirect heat and bake for about 15-20 minutes until the crust is golden.

Preparation time: 10 minutes
Braai time: 20 minutes
Braai method: Indirect
Skill level: Easy
Equipment: Pizza Stone

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