Crostata is often made with a rich buttery pastry but it also works well with a low fat base. It tastes best the same day when the pastry is crispy.
1 person made this
Makes: 1 crostata
100g 0% quark or Greek yoghurt
2 tablespoons milk
2 tablespoons vegetable oil
2 tablespoons caster sugar
1 teaspoon vanilla extract
1 pinch salt
85g plain flour
85g wholemeal wheat flour
1 teaspoon baking powder
For the topping
4 to 6 ripe peaches
60g light soft brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons plain flour
melted butter for brushing
demerara sugar for sprinkling
Method Prep:20min › Cook:40min › Extra time:15min › Ready in:1hr15min
In a large bowl mix all the ingredients for the bowl till it holds together. Transfer to a lightly floured work surface and knead till smooth, adding a little more milk if too dry.
Wash peaches, make an X at the bottom of each peach and blanch in boiling water for 1 minute. Remove the skins over a bowl to catch all the juice. Remove stones and cut peaches into thick slices.
Add brown sugar, flour and cinnamon and gently toss so the peach slices do not break apart. Set to one side.
Line a small baking tray or a rectangular plate (something that fits your freezer) with greaseproof paper.
Roll out the pastry to a 35x25cm rectangle and place it on the prepared baking tray.
Arrange the peach slices like roof tiles in two long rows on the pastry, leaving 3cm free on all four sides. Pour the juice from the bowl over the peaches. Fold the sides over the peach filling and gently press with your fingertips to secure it. Place the baking tray in the freezer for 15 to 20 minutes.
In the meantime preheat your oven to 200 C / Gas 6.
Remove the baking tray from the freezer (if you have the crostata on a plate, transfer it with the greaseproof paper onto your baking tray) and brush the sides with melted butter, then sprinkle with demerara sugar.
Bake in the preheated oven till golden brown, about 40 to 50 minutes. Serve with whipped cream or vanilla ice cream.