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Grilled Peach and Caramel Crostata

Grilled Peach and Caramel Crostata
PREP TIME
35 min
COOK TIME
35 min
YIELDS
6 servings

Whip up this fancy-looking dessert filled with grilled peaches and baked to perfection.

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Ingredients

Crostata

1
(9-inch-round) unroll-and-bake refrigerated pie crust, thawed
1
tsp olive oil, for grill pan
1
lb(s) fresh peaches, peeled, pitted and halved (about 2 large or one 10-oz bag frozen peaches, thawed)
1
tsp white balsamic vinegar
cup sugar
2
Tbsp unsalted butter, at room temperature
1 ½
tsp lemon juice (from ½ small lemon)
1
pinch fine sea salt

Thyme Whipped Cream

1
cup heavy whipping cream
1
Tbsp powdered sugar
1
tsp pure vanilla extract
⅛ tsp kosher salt
2
tsp chopped fresh thyme
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Directions

Step 1

Preheat the oven to 375ºF. Place the pie crust on a parchment-lined baking sheet.

Step 2

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the oil over the grill pan. Drizzle the peach halves with the balsamic vinegar, then grill flat-side down until softened and grill-marked, 3 to 4 minutes. Slice the peaches into wedges and arrange in a circle over the crust, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough.

Step 3

Combine the sugar and 2 tablespoons water in a small saucepan and cook without stirring until it has become a deep amber color, about 5 minutes. Remove from the heat and slowly whisk in the butter, lemon juice and salt. Immediately pour the caramel over the peach slices.

Step 4

Bake the crostata until golden, 20 to 25 minutes.

Step 5

Meanwhile, combine the heavy cream, sugar, vanilla and salt in the bowl of an electric mixer. Whip until the cream has soft peaks, about 2 minutes. Gently fold in the thyme.

Step 6

Let the crostata cool for 15 minutes to let the caramel settle, then cut into wedges and serve with a dollop of thyme whipped cream.

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