Use up your fresh summer produce in this gorgeous summer fruit crostata. Try baking it on the grill for a delicious treat after an all-day cookout.
Cook Time
1 hr
Total Time
1 hr 50 min
Yield
6 servings
Ingredients
¾ cup all purpose flour (95 g), divided, plus more for dusting, plus 2 tablespoons
¾ cup whole wheat flour (95 g)
½ teaspoon kosher salt
6 tablespoons unsalted butter, cubed and chilled
3 tablespoons cold water
6 oz blackberry (170 g), halved
6 oz cherry (170 g), pitted and halved
6 oz peach (170 g), pitted and thinly sliced
¼ cup sugar (50 g), plus more for sprinkling
1 large egg, beaten
Nutrition Info
Calories 311
Fat 13g
Carbs 43g
Fiber 4g
Sugar 15g
Protein 6g
How to Make It
1. Step
Make the crust: In a large bowl, mix together ¾ cup (95 g) all-purpose flour, the whole wheat flour, and salt. Add the butter and, using a pastry cutter, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough is shaggy.
2. Step
Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap with plastic wrap. Refrigerate for 30–60 minutes.
3. Step
Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
4. Step
While the dough is resting, make the filling: In a medium bowl, combine the blackberries, cherries, peaches, sugar, and remaining 2 tablespoons of flour. Toss to coat the fruit.
5. Step
Assemble the crostata: On a lightly floured surface, roll the dough out to a 12-inch (30 cm) wide circle, about ⅛ inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
6. Step
Spoon the fruit filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges of the crust up and over the filling to create a rustic look. Brush the crust with the beaten egg and sprinkle with sugar.
7. Step
Bake for 45–50 minutes until the crust is golden brown.
8. Step
Let cool for 10–15 minutes before slicing and serving.
