Fresh Peach Crostata

by Daniel Valko

 If you haven't heard of a crostata and a galette before they are basically the same thing. It just happens that crostata is Italian and galette is the French. It's basically a open fruit pie made with artisan dough. When I made this peach crostata for the first time I downed the whole thing by myself in like 30 minutes without  giving anybody else a taste. Fresh peaches always go bad way too quickly at my house, mostly because my mom brings home a full box of them. It's like that with most of the fruits and vegetables during the summer because of the bountifulness. That's why I always try to take advantage of it before the season ends and share the deliciousness with you. 

• 1 1/2 cups flour 
• 2 tbs granulated sugar 
• 6 tbs cold unsalted butter
• 1/4 cup cold water 
• pinch of salt 

• 5 peaches 
• 1/2 cup brown sugar
• 5 tbs flour 
• 1/2 tsp pure vanilla extract 
• 1/4 tsp cinnamon

• 2 tbs  heavy cream
• 2 tbs granulated sugar 


Preheat the oven: 425 F  Bake: 50 mins 

1 Crust: In a large mixing bowl combine the flour, sugar and salt. Then using 2 forks mix in the butter until the mixture becomes the size of peas. Add in the cold water and kneed the dough for about a minute. 

2 Roll out the dough into a 12 inch round piece. Cover with plastic wrap and set in the freezer on a pan for about 10 mins, for fast cooling. 

3 Filling: Cut up the 4 peaches into 1/2 inch thick slices and gentle toss them in a bowl with the flour, sugar, cinnamon and vanilla. 

4  Transfer the filling to the middle of the dough and fold over the side of the dough about 1 1/2 to make a crust. Topping: Then mix the cream and sugar in a cup and spread it on top of the crust using a brush. 

5  Cool the crostata in freezer for about 10 minutes before baking. Bake for 50 minutes, let it cool for 15 minutes before serving.