PEACH CROSTADA RECIPES

Steps:

• Combine flour, whole wheat flour, yogurt, milk, oil, sugar, vanilla, baking powder, and salt in a bowl. Mix until dough holds together. Transfer to a lightly floured work surface and knead until a smooth dough forms. Add a little more milk, if mixture is too dry. Set aside.
• Bring a large pot of water to a boil. Make an "X" at the bottom of each peach and blanch in boiling water for 1 minute. Drain in a colander and immediately immerse in a bowl of ice water for several minutes to stop the cooking process. Drain.
• Remove the peach skins over a bowl to catch all the juice. Set bowl with juice aside. Remove stones and cut peaches into thick slices; place slices into a second bowl. Add brown sugar, flour, and cinnamon and gently toss so the peach slices do not break apart.
• Line a small baking sheet with parchment paper.
• Roll out the pastry dough into a 13x10-inch rectangle. Transfer onto the prepared baking sheet.
• Arrange peach slices like roof tiles in 2 long rows on the pastry, leaving about 1 inch free on all 4 sides. Drizzle the reserved juice from the bowl over the peaches. Fold up the sides of the dough over the peach filling and gently press with your fingertips to secure. Place the baking sheet in the freezer for 15 to 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove baking sheet from the freezer. Brush the sides of the crostata with melted butter and sprinkle with demarara sugar.
• Bake in the preheated oven until golden brown, 40 to 50 minutes.

Steps:

• Preheat the oven to 325°F. Bring a small pot of water to a boil over high heat. Using a small, sharp knife, cut a small "x" into the skin at the bottom of each peach. Place the peaches in boiling water for 20 seconds. Pour into a colander and rinse under cool running water. Starting at the "x," peel the skin from the peaches and discard. Slice the peaches and place in a small bowl, sprinkling with the 3 tablespoons sugar and set aside.
• In a medium bowl, combine the remaining 5 tablespoons sugar with the flour, Earth Balance, nutmeg, and almond extract. Using your fingers, rub the mixture together until incorporated and set aside.
• Dust a clean work surface with flour. Roll the pastry dough out into a circle about 13 inches across, trimming the edges so they are even. Transfer the dough to a sheet of parchment paper. Spread two-thirds of the sugar-flour mixture on the bottom of the crust, leaving a 2-inch border around the edge. Place two-thirds of the peaches over the flour mixture. Sprinkle the remaining flour mixture over the peaches. Add the remaining peaches on top. Fold the outer edge of the pastry dough in over the crostata to create a crust, pinching excess dough to secure.
• Leaving the crostata on the parchment paper, transfer to a baking sheet. Sprinkle the sliced almonds on top and bake until the crust is golden brown and the filling is bubbly, about 50 minutes. Remove from the oven and allow to cool on a wire rack for at least 10 minutes before serving. Serve hot, warm, or at room temperature.