Description
A rustic, free-form pastry with a sweet-savory twist, combining roasted strawberries with umami-rich white miso for a unique dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 4–5 tablespoons ice water
- 2 cups fresh strawberries, hulled and halved
- 2 tablespoons white miso paste
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- Toss strawberries with white miso, honey, and vanilla extract in a bowl until evenly coated. Let sit for 10 minutes to marinate.
- On a floured surface, roll dough into a 12-inch circle. Transfer to a parchment-lined baking sheet. Arrange strawberry mixture in center, leaving a 2-inch border. Fold edges over filling, pleating as you go.
- Brush dough edges with egg wash and sprinkle with coarse sugar. Bake for 25-30 minutes until crust is golden and strawberries are tender. Cool slightly before serving.
Notes
You can customize the seasonings to taste.