From Executive Sous Chef Jennifer Hourigan, Blackstone Caterers, Middletown
1½ cups unbleached flour
½ cup yellow stoneground cornmeal
¼ cup sugar
¾ teaspoon kosher salt
½ teaspoon fresh thyme
2 sticks (8 ounces) cold unsalted butter, diced
¼ cup ice-cold water
2 medium ripe peaches, peeled, pitted and sliced
2 cups blackberries, washed
2 tablespoons sugar
Place the flour, cornmeal, sugar, salt and thyme in a food processor and pulse to combine. Add the butter and pulse until dough resembles peas. Add the water and pulse until the mixture forms a dough. Wrap and refrigerate for one hour.
Preheat the oven to 400°.
Divide the dough into four pieces and roll each into an 8-inch round. Decoratively divide peach slices on the rounds, leaving a 2-inch border at the edges. Arrange the blackberries on top of peaches. Fold the dough around the fruit in a freeform pattern, leaving some fruit visible. Sprinkle the exposed filling with sugar. Bake on an ungreased sheet pan on the top oven rack for 25 to 30 minutes, checking often. The crostata are done when the crust is evenly golden and the filling bubbles and browns slightly.
Serve warm with vanilla ice cream … Read More