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Peach Blueberry Crostata with a Cream Cheese Crust

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Match a sweet summer peach with fresh plump blueberries and THEN wrap gingerly in a whole wheat crostata?! You’ve just created a summer heaven.

  • Prep Time: 50 min
  • Cook Time: 20 min,
  • Total Time: 2 hours 30 min
  • Yield: 8-10 friends 1x
  • Category: breakfast
  • Diet: Vegetarian

Ingredients

Scale

CRUST:

  • 1/2 cup all purpose flour
  • 1 1/2 cup whole wheat flour
  • 2 Tablespoons sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup canola oil
  • 4 Tablespoons cold un-salted butter, cut into small cubes
  • 3 ounces reduced fat cream cheese, cut into small cubes
  • 1 Tablespoon apple cider vinegar
  • 1 egg white mixed with 1 Tablespoon water

 FILLING:

  • 1/4 cup cornstarch
  • 1 tsp ground cinnamon
  • 3 tablespoons honey, (sugar)
  • Pinch of salt
  • 2 cups fresh peaches, sliced *
  • 1 – 1 1/2 cup fresh blueberries
  • Turbinado sugar for sprinkling

Instructions

CREAM CHEESE CRUST

  1. Combine flours, 2 tablespoons sugar, baking powder and ½ teaspoon salt in a food processor. Pulse 3 times to mix.
  2. Add oil, butter and cream cheese. Pulse until it looks like coarse meal, 10 to 15 times.
  3. Add 3 tablespoons water and vinegar; pulse until the dough is starting to come together, about 5 more times. (Add 1 tablespoon water, if necessary).
  4. Form the dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.

FILLING:

*While making the filling, preheat oven to 425.

  1. Whisk cornstarch, 3 tablespoons sugar/honey (if needed)cinnamon and salt in a small bowl.
  2. Add cornstarch mixture to fruit. 

PUTTING IT TOGETHER:

  1. Lay dough on prepared cookie sheet.
  2. Place fruit filling in center of the dough, leaving 2 in border.
  3. Fold and pleat the edges of the dough over the filling, leaving an opening in the center.
  4. Lightly brush the edges with egg white mixture and sprinkle with the remaining 1 teaspoon sugar. Refrigerate for 15 minutes.
  5. Bake for 20 min. Rotate pan, decrease oven to 375 and bake an additional 15-20 min or until golden brown and the crust appears crispy.

Notes

Can use another stone fruit ie: nectarine, plum, cherry.

 To make ahead: Refrigerate crust (Step 1) for up to 3 days or freeze for up to 3 months; thaw in the refrigerator for 24 hours before using. Store crostatas at room temperature for up to 1 day.

Find it online: https://www.thegoldenbeets.com/peach-blueberry-crostata-with-a-cream-cheese-crust/