Peach and Nectarine Crostata Recipe

From the cookbook Herbivoracious by Micheal Natkin

One of the great thing about Michael's recipes is that they taste great without a lot fuss!

Ingredients:

One basic pastry dough, chilled for at least one hour (page 351 in the cookbook Herbivoracious)

4 large ripe peaches and or nectarines cut into 10 to 12 slices each - no need to peel

3 tablespoon tablespoons unsalted butter melted

2 tablespoon tablespoons dark Muscovado sugar

2 tablespoons super fine caster sugar

Vanilla ice cream

Directions:

Preheat the oven to 400°F

1. Place the dough on a lightly flowered board; flour the rolling Pin and, working from the center out rotating after each push, form a circle about 13 inches in diameter

2. Roll the pastry up onto your pin and unroll it onto the baking sheet. 

3. Refrigerate for 15 minutes.

4. Arrange the fruit and rings or randomly on the dough, leaving about 1 -1/2 inch rim around the outside

5. Fold the rim up around the fruit 

6. Brush the edge of the pastry with melted butter, and drizzle the rest over the fruit

7. Sprinkle the muscovado sugar on the fruit and the granulated sugar on the pastry

8. Bake until the juices are still bubbling, and the crust is nicely golden Brown about 40 to 15 minutes

9. Allowed to cool for at least 10 minutes. Slice and serve with a scoop of vanilla ice cream.