strawberry basil peach crostata

This year I’m making a midsummer’s resolution to 1) bake more often and 2) post more recipes to the Patron Saint. I used to think of this blog as a 21st century diary where I always had to accompany my recipes and photos with some dreamy little insight or story. This is 2018 and we’re living in a world that consists of entirely too little time for frivolous things like that. So, I’m revamping my tiny corner of the internet to be less expository and more ‘recipe rolodex,’ where I chronicle my adventures in baking with as much or as little flair as I please.

Strawberry Basil Peach Crostata

Recipe from The Dreamery

Half of a double crust pie recipe

1 1/2 pounds (about 3 large)– Peaches (sliced into 1/2″ pieces)

2 cups – Strawberries (chopped into 1/2″ pieces)

Handful of Basil, chopped

2 tablespoons Cornstarch

Juice of half a Lemon

Pinch of Salt

Sugar for sprinkling

Lightly beaten egg or milk for wash

Pre-heat oven to 375 degrees F, and line a baking sheet with parchment paper. Roll dough to 1/4″ thickness, making sure to smooth the edges. Measure a 2″ circle from the border and create an indent. Place rolled dough on your baking sheet.

In a bowl, combine the peaches, strawberries,  basils, cornstarch, lemon juice, and salt. Place the fruit filling in indented circle, and fold over sides, overlapping and securing. Brush with egg or milk, and sprinkle with sugar. Bake until crust is golden and juices bubble (about 60 to 75 minutes). Cool slightly, and serve warm or at room temperature.

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