Balsamic Strawberry Crostatta
1 prepared pie crust (I cheated and used Trader Joe's, but my favorite is Martha's pate brisee)
2 cups sliced fresh strawberries
1 tablespoon good balsamic vinegar
1 tablespoon turbinado sugar
1 cup whipping cream
1/2 cup mascarpone cheese
2 tablespoons confectioners sugar
2 tablespoons chopped roasted pistachios
Preheat oven to 400 degrees F.
Gently toss strawberries with balsamic in a medium bowl.
Roll dough on a piece of parchment paper into a roughly 12-inch disk. Place strawberries in the center of dough, leaving about 3" boarder. Fold dough boarder over edge of strawberries. In a small bowl, whisk together egg and 1 tablespoon water. Brush egg wash over folded-over dough. Sprinkle turbinado sugar over top of dough and berries. Slide parchment and crostatta onto a cookie sheet. Bake for 30 minutes until crust is golden brown. Cool slightly or to room temperature.
In the bowl of a mixer, beat whipping cream, mascarpone, and confectioners sugar until mixture holds stiff peaks like whipped cream.
Cut crostatta into wedges and top with a dollop of cream and a sprinkle of pistachios.