BrokeAss Gourmet

BrokeAss Gourmet

Raspberry, Goat Cheese and Black Pepper Crostata

  • Prep Time 0:40
  • Cook Time 0:22
  • Estimated Cost $8.00

I like dessert, don’t get me wrong, but I tend to be more interested in savory food, which probably explains why I’ve given this unique free-form tart a savory twist with goat cheese and black pepper. Sweet raspberries and a sprinkle of sugar make sure it still works as a rustic, understated dessert.

This crostata is made with the easiest, most fool-proof pastry dough known to man. If you don’t have a food processor, just use two forks to cut the butter into the flour and then gently fold in the ice water until a sticky dough forms.


  • 1 cup all-purpose flour, plus more for rolling and baking Pantry
  • 1 stick very cold unsalted butter $1
  • 3/4 cup fresh raspberries $3 for a pint
  • sugar Pantry
  • pinch salt Pantry
  • 1/8 cup ice water 
  • 1/8 cup cold crumbled goat cheese $4 for 5 oz.
  • freshly ground black pepper Pantry

Recipe Serves 4-6


  1. Preheat oven to 400 degrees F. Lightly flour a baking sheet. Set aside.
  2. Place flour, butter, a pinch of sugar and a pinch of salt in a food processor. Process until mixture resembles small peas. Slowly stream in ice water with machine running (you might not need all of it) until a soft dough comes together. Remove from machine, dust lightly with flour and wrap in saran wrap. Refrigerate for 20 minutes.
  3. In a small bowl, gently toss raspberries with a generous pinch of sugar. Set aside.
  4. Lightly flour a clean, dry surface. Use a rolling pin to gently roll dough into a 12" circle, continuously re-flouring surface if necessary to prevent sticking. Transfer dough circle to prepared baking sheet.
  5. Spoon sugared raspberries into the center of dough, leaving a 3" border. Scatter crumbled goat cheese over the top of the berries. Top generously with freshly-ground pepper.
  6. Gently fold the border over the fruit-cheese mixture, pleating it to make an edge.
  7. Lightly sprinkle dough with sugar. Bake for 20-22 minutes or until crust is golden brown. 
  8. Cool slightly before cutting into wedges and serving.

Leave a Comment

Textile help (For formatting your comment)

What They're Saying

There are currently no comments. Why don't you leave the first one?