Peach Crostata
Last year, my kitchen was filled with some of the most delicious fruit I had ever eaten, Mother Nature must have been showing off.
There is nothing more delicious than using fresh fruit, bursting with their fullest flavors in your desserts. Summer is upon us and so is peach season.
A crostata, the Italian cousin to the galette, is the perfect culinary creation to highlight the sweet and juicy peaches. Who can resist a rich, buttery crust filled with decadent fresh fruit? Not me and my guess is not you!
If you like cherries as much as I do check out made a Cherry Galette recipe, I know you will love it.
Peach Crostata
Yield: 8 servings
Ingredients:
Crust
3 sticks of cold butter, cubed.
1 3/4 cup all purpose flour
1/2 teaspoon Kosher salt
1/2 cup ice cold buttermilk, use full fat for the richest flavor
Peach filling
3 large peaches, peeled, seeded and sliced
1/4 cup brown sugar
3 tablespoons cornstarch
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
Pinch of Kosher salt
Egg Wash
1 egg, whisked
Turbinado sugar
Directions:
Butter Crust
Preheat oven to 375°F. Place parchment paper onto baking sheet.
In a food processor with the blade attachment, add flour and salt to the bowl. Pulse until combined. Add in cold butter and pulse until mixture resembles small peas. Slowly add the cold buttermilk to the flour mixture.
Process until a ball of dough forms.
Remove dough from food processor, place on a lightly floured surface.
Form dough into a disk, tightly wrap dough in plastic wrap. Refrigerate dough for at least 30 minutes.
Unwrap dough onto floured surface. To keep its circular shap, use a floured rolling pin to flatten the disk, turning a quarter-turn after each roll until a 13-inch round circle is formed.
Peach filling
In a large bowl, add peaches, sugar, lemon juice, vanilla and stir until combined. Sprinkle cornstarch over mixture and toss until peaches are coated.
Arrange peaches in a concentric circles on the dough leaving a 1.5-inch border. Carefully fold the dough up and around the peaches.
Brush the top of the dough with egg wash and sprinkle with turbinado sugar.
Bake for 40 minutes at 375°F.
The crostata is done when crust is golden brown.
Remove from the oven and let cool on rack for two hours.
