Cast Iron Peach Crostata Food

SUMMER FRUIT CROSTATA

Steps:

• For the pastry:
• Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
• For the pastry (makes 2 crostatas) .
• For the filling:
• Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
• Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
• Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

FRESH PEACH CROSTATA

Steps:

• Preheat the oven to 325°F. Bring a small pot of water to a boil over high heat. Using a small, sharp knife, cut a small "x" into the skin at the bottom of each peach. Place the peaches in boiling water for 20 seconds. Pour into a colander and rinse under cool running water. Starting at the "x," peel the skin from the peaches and discard. Slice the peaches and place in a small bowl, sprinkling with the 3 tablespoons sugar and set aside.
• In a medium bowl, combine the remaining 5 tablespoons sugar with the flour, Earth Balance, nutmeg, and almond extract. Using your fingers, rub the mixture together until incorporated and set aside.
• Dust a clean work surface with flour. Roll the pastry dough out into a circle about 13 inches across, trimming the edges so they are even. Transfer the dough to a sheet of parchment paper. Spread two-thirds of the sugar-flour mixture on the bottom of the crust, leaving a 2-inch border around the edge. Place two-thirds of the peaches over the flour mixture. Sprinkle the remaining flour mixture over the peaches. Add the remaining peaches on top. Fold the outer edge of the pastry dough in over the crostata to create a crust, pinching excess dough to secure.
• Leaving the crostata on the parchment paper, transfer to a baking sheet. Sprinkle the sliced almonds on top and bake until the crust is golden brown and the filling is bubbly, about 50 minutes. Remove from the oven and allow to cool on a wire rack for at least 10 minutes before serving. Serve hot, 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.

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-RASPBERRY CROSTATA

Steps:

• In the bowl of a food processor, place flour, cornmeal, granulated sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly, about 6 times. Pour mixture into a medium bowl. Sprinkle ice water, 1 tablespoon at a time, over flour mixture, tossing with a fork until moistened.
• Turn out dough onto a lightly floured surface, and gently knead 2 to 3 times until combined. Shape into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes or overnight. (Dough will keep refrigerated for up to 3 days or frozen for up to 3 months.)
• Preheat oven to 375°. Sprinkle grits in a 12-inch cast-iron skillet.
• On a lightly floured surface, roll dough into a 15-inch circle. Transfer to prepared skillet, pressing into bottom and up sides.
• In a medium bowl, beat cream cheese and mascarpone with a mixer at low speed until smooth. Add 1 egg and zest, beating until combined. Gradually add confectioners' sugar, beating until smooth. Spread filling into prepared crust.
• Place raspberries and peaches on top of filling. Fold dough over fruit. In a small bowl, whisk together 1 teaspoon water and remaining 1 egg. Brush edge of dough with egg wash.
• Bake until golden brown, about 30 minutes. Let cool in pan for 20 minutes. Drizzle with honey.

CAST-IRON PEACH CROSTATA

Steps:

• Mix flour, 2 tablespoons brown sugar and 1 teaspoon salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Cover and refrigerate 1 hour or overnight., Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes., Preheat oven to 400°. On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into crust, reserving liquid. Fold crust edge over filling, pleating as you go, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling is bubbly, 45-55 minutes. , In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm with pie. If desired, top with fresh raspberries.