Fresh Peach Crostata.
August is National Peach Month, and in its honor I have for you a quickie receipt that takes advantage of luscious, sweet smelling and sweet tasting peaches.
A crostata, or a galette as some folks call it, is a one-crust pastry that wraps itself not-quite over a fruit filling. I love making this type of pastry because it is so quick. With only one crust, there are fewer calories, fat and carbohydrates, and you get lots of crispy edges of flaky pastry in every bite. With a package of refrigerated pie dough on hand and almost any kind of fruit, you can make one of these easy desserts in no time flat. Stone fruits work well in the summer and apples and pears take their place in the fall. A great recipe to keep in your go-to box when you want a fast dessert.
A dab of whipped topping is all it needs.
FRESH PEACH CROSTATA
Serves 4 – 6 people
Ingredients:
Mix together, brown sugar, cornstarch, ginger and salt.
- 4 medium-large peaches, peeled and thinly sliced
- 3 Tbsp. brown sugar
- 1 Tbsp. cornstarch
- 1/4 tsp. ground ginger
- pinch salt
- 1 refrigerated pie crust
Directions:
1. Preheat oven to 425*F. Lightly spray a baking sheet or pie pan.
2. Unroll pie crust on baking sheet, or in pie pan (letting edges extend over the sides.)
3. In a large bowl, toss peaches, brown sugar, cornstarch, ginger and salt. Arrange this mixture on crust, leaving a 2 inch border, or in pie pan. Fold border over filling.
Fold edges of pastry up over fruit filling.
Brush edges with milk or cream and sprinkle on sugar.
4. Bake 25 – 30 minutes or until crust is golden.
Fresh Peach Crostata.
Perfect with a dab of whipped topping.
SOURCE: Ali M. private catering
Delicious on a Dollar 