Strawberry Basil Crostata

by Cindy Yanasha Angulo

I'm not usually a dessert maker but I really love the combo of strawberries & basil, so I tried a little concoction. It's not too sweet, the crust is buttery & flaky. Really excited to share this one with you all! Enjoy :)


Time: 1 hour plus time for the crust & jam to cool



  • 10-15 strawberries, ripe 
  • 5-6 basil leaves
  • 2 tablespoons white sugar
  • 1 teaspoon salt


  • 1.5 cups all purpose flour
  • 1.25 sticks cold unsalted butter 
  • 1 teaspoon salt
  • 1-3 tablespoons ice water 


  1. Pour all of the dough ingredients into a food processor except the ice water.
  2. Pulse until a crumby mixture forms, then slowly pour in the ice water, 1 tablespoon at a time.  Continue to pulse until a dough forms. 
  3. Wrap the dough in plastic wrap & put it in the refrigerator for 1 hour. 
  4. Use a small pot to make the jam. Cut the strawberries & add them to the pot. Turn the heat on to low & cover the pot.
  5. After about 10 minutes, add in the salt & tear the basil into smaller pieces & add them into the pot as well. Stir continuously to ensure the strawberries don't burn.
  6. The jam should be done after about 20-30 minutes. Just make sure it thickens & and looks like jam! You can add more sugar if your strawberries don't seem sweet enough.
  7. Let the jam cool in the fridge for at least 30 minutes.
  8. Once the dough is finished cooking, take it out & put it on a lightly floured surface. I broke off a chunk of it to use on top of the crust but you can use all of it if you want.
  9. Roll the dough out to about 2mm thick.
  10. Transfer it to a tart pan or you can make a more rustic look and leave it on a cookie sheet. 
  11. Pour the jam into the crust & spread to an even layer. If you reserved some dough, rip off chunks & drop them around the crostata. 
  12. Bake on 350 for 30-40 minutes, until the crust is golden brown.
  13. Remove the crostata & sprinkle sliced almonds on top. Enjoy!