The Project: Mixed berry crostata
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Each Friday we select a recipe from the L.A. Times Test Kitchen archives that takes a little more time to make -- which means its perfect for weekend cooking.
This week, it’s a mixed berry crostata.
The dessert takes about an hour to make, plus chilling and cooling time. You could also make the dough ahead of time, and refrigerate for a day or so until you’re ready to roll it out and fill it with seasonal berries.
If you try it, please let us know what you think -- and, even better, send us a picture of your finished dish to food@latimes.com so we can use it here on the Daily Dish.
Click here to take a look at past recipes we’ve selected for The Project, and please let us know in the comments section below if you have any suggestions for future dishes. We’ll do our best to search the archives and find a recipe for it.
-- Rene Lynch
twitter.com/renelynch
