Blueberry Crostata

A crostata is a rustic tart baked without the traditional tart pan, rather, free form on a sheet pan. Last night I wanted something sweet but have been trying to eat less sugar, this pastry dough has only 1 tablespoon of sugar and the filling only 1/4 cup. The leftover piece was really good with a cup of coffee this morning.

The pastry was made from a pate brisee dough, tender, flaky, the kind that melts in your mouth. It was so easy in the food processor.
1 1/4 cups flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1/2 cup butter (1 stick)
1-2 tablespoons COLD water
Put all the dry ingredients into the processor.

Whirl it a couple times to mix. Then add the butter, cut into small bits.

Pulse a few times until it looks like coarse crumbs.

Add the water one tablespoon at a time until it forms a ball.

Remove from the processor bowl and pat into a small disc. Wrap in plastic and refrigerate until ready.
For the filling:
2 cups frozen blueberries
1/4 sugar
1 teaspoon lemon juice
Put the blueberries and sugar in a medium  size heavy sauce pan.

Bring to a boil over medium heat, simmer 15-20 minutes until thickened.

Add the lemon juice. Refrigerate until cool.
Line a sheet pan with parchment paper. Preheat oven to 400F. Remove dough from refrigerator.
Lightly dust counter with with flour for rolling the dough.

Roll dough a couple times then dust and turn over and around.Roll some more, turning and dusting lightly until you have an eleven inch circle.

I obviously need more practice rolling.
Transfer to the parchment lined sheet pan.

Remove blueberry filling from the refrigerator and spoon into center, spread to within 2 inches of edges.

I can't get this photo to turn so you will have to cock your head to make sense of it.
Now fold the edges toward the center, pleating them as you go.

Fabulous! Now bake it at 400F for 30 minutes, until the pastry is golden.
Cool, or not.

I couldn't decide which photo I liked more...

What do you think?