Strawberry Crostata

1. Preheat oven to 375°F.
2. Roll out the dough on a lightly floured surface. Transfer to a large-rimmed baking sheet lined with parchment paper.
3. Sprinkle crumbled cookies if using. See notes.
4. Combine the strawberries, jam, cornstarch, lemon juice, and lemon zest in a medium bowl and gently stir to coat. If the berries are juicy, add another teaspoon of cornstarch.
5. Spread the strawberry mixture, including the juices, on the center of the dough, leaving a 2-inch border. Fold the edges of the dough up and over the fruit, pleating as needed and being careful that the folded edge of the dough doesn’t tear (if it does, patch with dough scraps and pinch to seal).
6. Brush the edges of the dough with the beaten egg and sprinkle with the sugar.
7. Place the crostata in the lower third of the oven and bake until the crust is deep golden brown and the berries are softened and bubbling on the edges, 45–50 minutes.
8. Let cool. Brush with melted jam to make the berries shiny and beautiful. Top with goat cheese if desired.
9. Serve with ice cream if desired.

* Any fruit crostata: Substitute the strawberries with blueberries, blackberries, peaches, apples, raspberries, plums, or apricots. Or any combination of fruit.