Blueberry and Peach Crostata Recipe
In the Blueberry and Peach Crostata recipe, a perfect summer galette comes together in a snap with refrigerated pie crust and a few ingredients.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at themom100.com.
Cooking tools:
- Microplane
- Pastry brush
- Cooling rack
- Oven
- Mixing bowl
- Baking sheet
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Fork
Ingredients
- 1 refrigerated rolled pastry crust
- ¼ cup all-purpose flour
- ¼ cup sugar ((plus more for sprinkling))
- Pinch Kosher salt
- ½ teaspoon ground 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))
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