Individual Peach Crostatas Recipes

PEACH CROSTATA RECIPE

Steps:

• Preheat the oven to 375℉ (190°C). Position rack to bottom third.

PEACH CROSTATA

Steps:

• Combine flour, whole wheat flour, yogurt, milk, oil, sugar, vanilla, baking powder, and salt in a bowl. Mix until dough holds together. Transfer to a lightly floured work surface and knead until a smooth dough forms. Add a little more milk, if mixture is too dry. Set aside.
• Bring a large pot of water to a boil. Make an "X" at the bottom of each peach and blanch in boiling water for 1 minute. Drain in a colander and immediately immerse in a bowl of ice water for several minutes to stop the cooking process. Drain.
• Remove the peach skins over a bowl to catch all the juice. Set bowl with juice aside. Remove stones and cut peaches into thick slices; place slices into a second bowl. Add brown sugar, flour, and cinnamon and gently toss so the peach slices do not break apart.
• Line a small baking sheet with parchment paper.
• Roll out the pastry dough into a 13x10-inch rectangle. Transfer onto the prepared baking sheet.
• Arrange peach slices like roof tiles in 2 long rows on the pastry, leaving about 1 inch free on all 4 sides. Drizzle the reserved juice from the bowl over the peaches. Fold up the sides of the dough over the peach filling and gently press with your fingertips to secure. Place the baking sheet in the freezer for 15 to 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove baking sheet from the freezer. Brush the sides of the crostata with melted butter and sprinkle with demarara sugar.
• Bake in the preheated oven until golden brown, 40 to 50 minutes.

PEACH CROSTATA RECIPE CARD

Steps:

• Preheat oven to 375°F.
• Prepare the peach filling: In a bowl place peaches, lemon juice, sugar, thyme, and cornstarch. Mix well and place in the refrigerator.
• Prepare the cheese filling: In a separate bowl, mix with a small hand blender the Neufchatel cheese with milk and the egg and place in the refrigerator for about 30 minutes until thick. (Be sure to have all of these ingredients at room temperature before combining.)
• For the dough: In a food processor place flour, salt, sugar and vinegar, pulse until combined. Add butter and beaten egg and continue to pulse until mixture forms a ball. Remove from the food processor and flatten out on a floured surface with the palm of your hand. Form a round disk, wrap in plastic and refrigerate for one hour or overnight if you want to prep this step in advance.
• Roll out the dough on a floured surface to create a 12" circle. Roll up the dough on a rolling pin and carefully transfer to a baking sheet.
• With a spatula spread chilled cheese and egg mixture around the circle leaving a 2" border.
• Scoop peach mixture on top of the cheese egg mixture and using both hands bring up dough towards peaches crimping overlapping the dough. Also, make sure you pinch well where the dough pieces touch each other to form a crimp.
• Brush the edge of the crust with the egg wash. Sprinkle the course sugar around the edge of the egg wash where it will stick and sprinkle the peaches with brown sugar.
• Bake for about 30 minutes or until golden brown around the edges.
• After the crostata has cooled and set, heat the apple jelly in the microwave until slightly melted and lightly brush on the peaches only. This will keep them moist and shiny looking.

PEACH AND BLUEBERRY MINI CROSTATAS

Steps:

• 1. Make pastry. Combine flour, sugar and salt in large bowl. Add butter, using pastry tool or hands to combine butter into the dry ingredients until it resembles course crumbles. Make a well and add egg yolk and 2 Tbsp of ice water. Combine with hands to bind the dough. The dough should hold together, but you don't want it to be wet or sticky. Continue to add ice water by the tablespoons until the dough holds together. Form into a disk. Wrap with saran wrap and refrigerated for at least 30 minutes.
• 2. Prepare filling. Combine peaches, blueberries, orange zest, orange juice, and flour in large bowl. Refrigerate until dough is ready.
• 3. When ready, remove dough. Cut into 8 same size pieces. Dust counter or mat with flour and roll each piece of dough out into a rough circle shape (probably about 6"). Egg wash the entire surface of the dough circle. Place 1/8 of your peach mixture into the center of the dough and fold up edges so that there is just a small opening on top.
• 4. Place completed crostatas onto a foil-lined cookie sheet and chill for about 1 hour. When ready, remove from fridge and brush with egg wash and then sprinkle with sugar. Bake at 400 degrees for about 20-25 minutes or until dough has puffed slighted and turned golden brown. Allow to cool for 10 minutes on baking sheet before removing. Serve warm or at room temperature.

FRESH PEACH CROSTATA

Steps:

• Preheat oven to 375 degrees F.
• Prepare a baking sheet by lining it with parchment paper. Set the uncooked pie dough onto the baking sheet.
• In a bowl, gently mix peaches, sugar, and flour together. Pour fruit mixture into the center of the pastry round, leaving about 2 1/2 inches around the edge. Fold up the edge of the pastry dough over the filling to make a rim. Fan the edge as you go around folding the dough.
• Brush pastry with the beaten egg and place the pat of butter on top of the fruit mixture. Bake for 30 to 45 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the crostata on a rack and serve warm or at room temperature with your favorite ice cream.

INDIVIDUAL PEACH CROSTATAS

Steps:

• For the pastry: In a large bowl or in the bowl of a food processor, combine the flour, cornmeal, sugar, salt, baking soda, baking powder, and lemon zest. Cut the butter into the dry ingredients until the mixture is crumbly by either pulsing it in the processor or using a pastry blender, a couple of knives, or your fingertips. If using a food processor, be sure not to overmix, which will cause the butter to soften too much. Add the heavy cream, Marsala, and the cheese, if you're using it. Pulse briefly just until moist clumps form or stir with a fork until just combined. Divide the dough into 4 pieces, shape them into discs, wrap well in plastic wrap, and refrigerate for at least 1 hour and up to a day.
• For the filling: Combine the peaches, sugar, butter, and cornstarch in a large bowl; set aside.
• To bake the crostatas: Heat the oven to 375 degrees F. Line two baking sheets with parchment paper and flour a work surface well. Shape the tarts by rolling each dough disc into a circle 7 inches across and between 1/8 and 1/4 inch thick (they don't have to be perfectly round).
• Top the dough rounds with the peaches, leaving a 1-inch border of dough empty. If using the pecorino, sprinkle about 1/2 tablespoon over each crostata. Fold the edges of the rounds up and over the peaches, pleating loosely. Carefully transfer the tarts to the parchment-lined baking sheets. Bake the crostatas until the dough turns a deep golden brown, 25 to 30 minutes. Cool slightly and serve with additional grated pecorino, if you like.