Blueberry and Peach Crostada
This perfect summer galette comes together in a snap thanks to refrigerated pie crust and a short ingredient list.
Servings: 6 People
Calories: 258kcal
Ingredients
Blueberry and Peach Crostada
- 1 refrigerated rolled pastry crust
- ¼ cup all-purpose flour
- ¼ cup sugar plus more for sprinkling
- Pinch Kosher salt
- ½ teaspoon cinnamon
- Zest and juice of 1 lemon
- 2 cups blueberries
- 1 peach peeled and sliced
- 1 tablespoon butter cut into small pieces
- 1 egg beaten
- Ice cream or sweetened whipped cream to serve, optional, but suggested
Instructions
- Preheat the oven to 400 F.
- In a large bowl, combine the flour, sugar, salt, and lemon zest. Add the blueberries and peaches, and toss to combine. Sprinkle over the lemon juice, and toss again.
- Roll the pastry crust onto a greased cookie sheet. Heap the fruit mixture into the middle, leaving about an inch of dough as a border, then fold up the dough around the edges up over the fruit (the middle will have a lot of fruit showing). Dot the fruit with the butter, and brush the dough around the edges with the beaten egg. Sprinkle the egg-brushed dough with a bit of granulated sugar.
- Bake for 30 to 40 minutes, until the fruit is bubbly, and the crust is firm and browned. Cool slightly or completely on the pan.
- Bring to someone you love.
Nutrition
Calories: 258kcal | Carbohydrates: 47g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 256mg | Potassium: 131mg | Fiber: 3g | Sugar: 15g | Vitamin A: 206IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 2mg