Summer Peach & Lentil Crostata

Ingredients

• 1 1/4 cups + 2 Tbsp (340 mL) all-purpose flour, divided, plus more for dusting
• 2 Tbsp (30 mL) granulated sugar, plus more for sprinkling
• 1/4 tsp (1 mL) salt
• 1/4 cup (125 mL) unsalted butter, cubed
• 1/4 cup (60 mL) ice water
• 1 lb (500 g) fresh, ripe peaches, pitted and sliced
• 1/4 cup (60 mL) granulated sugar
• 1 cup (250 mL) cooked split red lentils, divided
• 1 Tbsp (15 mL) cornstarch
• 1 tsp (5 mL) vanilla
• 1/2 tsp (2 mL) ground ginger
• 3/4 cup (175 mL) large flake oats
• ⅓1/3 cup (75 mL) lightly packed brown sugar
• 3 Tbsp (45 mL) unsalted butter, softened
• 1 egg yolk
• 1 Tbsp (15 mL) water