This recipe came together because I found myself with too many leftover items in my house.
I had extra pastry dough from my quiche, a bag of peaches from my CSA that was going to be restocked in a few days and cinnamon sugar leftover in my pantry from an earlier recipe.
This can be put together in less than 15 minutes but impress whomever you are serving it you.
What I like best about a crostata over tarts or pies is that this is meant to look rustic. There is no need to get the crust perfect or the peaches formed in a perfect circle. Just roll out the dough, drop in the filling, fold over the sides and bake!
Pastry Dough – click here for directions, you want half of what the recipe makes
4 firm ripe peaches
1 1/2 tablespoons flour
2 tablespoons cinnamon sugar, divided
1 tablespoon cold unsalted butter, cut into small pieces
Preheat your oven to 400 degrees F.
Halve and pit your peaches and then slice them into 1/4 inch slices.
In a mixing bowl toss the sliced peaches with the flour and set aside.
Lay either parchment paper or a silpat out on your work surface to roll the dough out. This will make transferring the crostata to the baking sheet easier. Roll the pastry dough out in a circle (or as close as you can get) to about 1/4 to 1/8 in thick and about 10 to 11 inches in diameter – there is no need to be exact with the measurements though.
Pour the peaches into the center of the dough and sprinkle 1 and 1/2 tablespoons of the cinnamon sugar on top.
Since the dough was starting to warm up and get sticky, I used my bench scraper to lift up the sides of the dough around the peaches. If it breaks at any point, just seal it up.
Whisk the egg in a small bowl to make an egg wash and brush all along the sides and top of the crostata. Sprinkle the remaining 1/2 tablespoon of cinnamon sugar around the sides of the dough and dot the top of the peaches with the cut up butter.
Bake for 40 minutes until the crust is brown and the inside is bubbling. Let cool and serve.