Strawberry Crostata

1. Preheat the oven to 400 degrees. On a well floured board, roll out the puff pastry to about 1/8″ thickness. Place onto a parchment-lined baking sheet and store in the refrigerator until ready to bake.

2. To prepare the crostata, spread the creme fraiche over the bottom of the pastry, leaving about 1 1/2″ border on all sides. Lay the strawberries on top, still maintaining the border of dough. Drizzle the filling with the honey.

3. Working quickly, to maintain the coldness of the pastry, fold the sides over onto the edge of the filling, in a rustic fashion, overlapping a bit as you go. Once the sides are folded in, brush the edges with a bit of cream to help with browning in the oven.

4. Bake at 400 degrees for about 25-30 minutes, until the berries are bubbling and the crust is golden brown. Serve at room temperature.