This dish is a feast for the senses! There are lots of flavors, colors and textures going on here. 1 lb boneless, skinless chicken thighs (Foreman) handful of fresh chopped mint 2 tbs whole grain mustard 3/4 cup apricot preserves 3 tbs cider vinegar 1/4 cup olive oil […]
Everyone knows that beef and bleu cheese are long time BFF’s. On this, their latest culinary journey, they’ve decided to bring along apricot for the ride. Wheeeeeeeee!!!!!!!!!!!!! 1 lb ground beef (80/20% is best) 1/4 cup apricot preserves 1/4 cup bleu cheese crumbles salt and […]
Crostata, is Italian for pie. I love the rustic, casual feel of this dessert.
If you know me at all, you know that I am somewhat obsessed with Giada De Laurentiis. This is her no fail crust recipe. I’m constantly experimenting with different fillings and this is my latest venture!
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
- 3 tablespoons ice water
- 1 egg plus a splash of water for egg wash
- 1/4 cup slivered almonds
Mix the flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour.
- 1 8 oz pack of cream cheese, softened
- 1/3 cup apricot jam
- 1/2 bag of frozen peaches, thawed
- pinch of salt
In a medium bowl, combine cream cheese, jam and salt and set aside.
This mixture yields quite a bit. You will only use about 1/4 cup of it for the crostata itself but save the rest, it would be great on toast!
Preheat your oven to 400.
Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round. Transfer the dough on the parchment paper to a heavy large baking sheet. Spoon the cream cheese mixture over the dough, leaving a 2-inch border and arrange your peaches on top. Fold the dough border over the filling to form an 8-inch round, leaving the peaches exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with an egg wash.
Bake the crostata until the crust is golden, about 35 – 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes. Slide a metal spatula under the crust to free the crostata from the baking sheet. Cool the crostata to lukewarm. Sprinkle with almonds and serve.
- The secret to at great pastry dough is to use the coldest butter possible. The reason being, while it bakes, the butter creates little steam pockets that result in that flaky, buttery crust we all crave!