Big Green Eggs and similar ceramic cookers are arguably the hottest grills/smokers in the market today.  For new an existing owners of these komado style cookers, Eric Mitchell of Yabba Dabba Que! competition barbecue team is firing up a ton of great recipes in his book Smoke it Like a Pro (Page Street Publishing 2015. Images by Ken Goodman) including this delicious grilled mixed fruit crostada recipe!

"Growing up, we always had fresh fruit: blackberries and cultivated raspberries from our own yard, or fruits at Uncle Sid’s farm and at my cousin’s Walhowdon Farm. These fruit tarts are called crostadas, galettes or croustades. By any name, they are delicious and easy to make. You can use any fruit you like. Taste your fruits for sweetness and tartness and adjust the sugar and lime juice accordingly. Serve them warm with a dollop of real whipped cream. The fruit provides the right mix of sweet and tart, with a flaky pie crust and a crunch from the almonds." - Eric Mitchell

MIXED FRUIT CROSTADA

Makes about 8 servings

Ingredients

Piecrust (or you may use a pre-made crust)

1½  cups (187g) all-purpose flour

1 teaspoon (4g) sugar

½ teaspoon salt

½ cup (115g) cold, unsalted butter cut into ¼-inch (6-mm) cubes

3 tablespoons (45ml) ice water

Topping

1 nectarine, cut into ½-inch (1.5-cm) pieces

½ cup (75g) blackberries

½ cup (75g) raspberries

½ cup (75g) blueberries

5 tablespoons (95g) turbinado sugar

1 tablespoon (15ml) lime juice

¼ cup (43g) sliced almonds

Instructions

If you are using homemade piecrust, combine the flour, sugar and salt in a large bowl until well blended. Cut in the butter using two knives or a pastry blender, until the dough is the consistency of cornmeal, with the butter the size of small peas. Add the cold water and mix by hand just until the dough forms; don’t overwork it. If it is too dry, add another tablespoon (15ml) of water. Alternatively, you may use a food processor. Either way, form the dough into a 5-inch (12.5cm) disk, wrap in plastic wrap and refrigerate for 30 to 60 minutes.

Set the Egg for 400°F (204°C) indirect with a raised grid and a pizza stone. With the top and bottom vents wide open, light the fire and close the Egg. When the dome temperature gets up to about 250°F (121°C), about 10 minutes, close the bottom screen. When the dome temperature approaches 400°F (204°C), about 10 minutes, slide the top of the daisy wheel partially closed, leaving it ¼ of the way open.

In a large bowl, mix together the fruit, sugar and lime juice. Place the chilled dough on a 14-inch (35-cm) piece of parchment paper and roll it out to a 12-inch (30-cm) circle, about ¼ inch (6 mm) thick. A perfect circle isn’t necessary. Place the fruit mixture in the center of the dough, spreading it to within 3 inches (7.5 cm) of the edge. Lift and fold the 3-inch (7.5-cm) outer edge of the dough up and over the fruit mixture, cinching every so often, until all of the dough has been turned in. Sprinkle the sliced almonds on top.

When the Egg is up to temperature, place the crostada with the parchment paper onto the heated pizza stone. Close the dome and bake for 50 to 60 minutes, until the crust is golden brown, giving a quarter-turn every 15 minutes. When cooked, remove from the Egg with two large spatulas for support and place on a cooling rack for 5 minutes before slicing and serving.

Recipe courtesy of "Smoke it Like a Pro on the Big Green Egg & Other Ceramic Cookers" by Eric Mitchell (Page Street Press 2015). Images by Ken Goodman.