Rhubarb and Raspberry Crostata

Recipe by Karen DeMasco, Locanda Verde, New York City. Bon Appetit May 2011. "This dough, with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking repertoire." —Karen DeMasco Read More http://www.bonappetit.com/recipes/2011/05/rhubarb-and-raspberry-crostata#ixzz1cBcmQvZb

• Ready In: 2 hrs 45 mins
• Serves: 8

Ingredients

• crust

• 1  cup unbleached all-purpose flour
• 1⁄2 cup whole wheat flour
• 1 1⁄2 tablespoons sugar
• 1⁄2 teaspoon kosher salt
• 3⁄4 cup  chilled unsalted butter, cubed
• 1  large egg
• 1  tablespoon  whole milk

• filling

• 1⁄4 cup cornstarch
• 4  cups rhubarb, 1/2-inch-thick slices (about 1-1 1/4 lb.)
• 1 (6 ounce) container fresh raspberries
• 2⁄3 cup sugar
• 1  large egg, beaten
•  raw sugar
•  sweetened whipped cream (for serving) or  vanilla ice cream (for serving)

Directions

1. crust.
2. Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
3. filling.
4. Dissolve cornstarch in 3 tablespoons water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.
5. Preheat oven to 400°. Roll out dough on floured parchment paper to 12" round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2" border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.