A big thank you to Deborah of ....
for today's Dish & Serve...
I took this quote from her about page, "I love the people I cook for and I want them to live long healthy lives, so when I feed them, I want to feed them well. Friends say that dining at my house is like receiving "spa treatment". Everyone can use a little retreat from the demands of everyday life....even if that retreat lasts only as long as a meal with family and friends." I just love that, don't you!? I want to stop writing this post and make this peach crostata right now or better yet make my way over to Deborah's house for some "spa treatment" thinks she will mind??? I have never attempted something like this but I love crust and I love peaches sounds like a win, win to me! Have you ever made a crostata?
This makes 2 small crostatas or 1 large. I prefer to make 2 small, as they are easier to transport.
For the crust
2 cups all-purpose flour
¼ cup granulated sugar
¾ teaspoon salt
8 oz unsalted butter, chilled and cut into approximately 16-20 cubes
6 tablespoons ice-cold water
In a food processor, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add the water and stir until mixture forms a ball. Turn the dough out onto a lightly floured board and form into 2 disks. Wrap in plastic and refrigerate for 1-2 hours (or overnight). Do not over work the dough. You want to be able to see flecks of the butter.
For the filling
5-6 ripe white peaches, sliced
For the crumb topping
¼ cup brown sugar
¼ cup white sugar
1/4 teaspoon ground cinnamon
1/8 tsp salt
4 tablespoons unsalted butter, chilled and diced
1 whole egg and 1 egg white whipped together in a bowl
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
In a bowl mix all ingredients. Roll dough rounds out to an 11-inch diameter. Trim out 11” circle and discard leftover dough. Place dough on cookie sheet. Fan out fruit to 9” diameter. Brush egg wash on 2” remaining dough.
Fold exposed dough over fruit. It should leave an open center to the crostata of about 6 to 7 inches. Egg wash the exterior dough. Add a few small chunks of butter to center of crostata. Sprinkle entire top with crumble mixture.
Bake at 350 degrees for approximately 20 minutes or until the crust is a flaky golden brown.
Serve with scoops of vanilla ice cream or frozen vanilla yogurt.
"I have a very close family friend whose husband has been diagnosed with vertigo after two scary trips to the ER. These turn of events have impacted the daily lives of my friend, her husband, and their immediate family. Vertigo attacks can come on without warning and they leave her husband sick and practically bedridden for days after each attack. He no longer drives independently because he’s afraid of having an attack while behind the wheel, so his wife drives him to wherever he needs to go. My friend and her husband are into healthy whole foods, and they have all but done away with sugar in their home…but my friend has had her eye on my peach crostata for a few weeks now…and she’s mentioned how much she’d like to try a slice. This peach crostata has little sugar in it and if you omit the crumble topping, it has even less. So, I decided to surprise her with a peach crostata sans the crumble topping. However…I did take with me a small container of Haagen Dazs Frozen Vanilla Yogurt. You have to have just teeny little spoonful of the vanilla yogurt melting on the crostata slice to experience the full effect. It’s pure heaven!"
Don't we all know someone who could use a little brightening to their day? Do you need a little brightening to your day? Then bust out your favorite recipe and take it to someone else! Take a few pics write a few lines and you have a Dish & Serve post. Okay the last part is optional but I would love it if someone volunteered to do one, don't make me call on you...
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Hope you enjoyed today's post my friends! Thank you for all that you do!