Peach Almond Crostata
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Peach Almond Crostata
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Make the most of summer stonefruit with our crostata recipe. Chobani® Greek Yogurt makes a flakier crostata crust to hold a juicy, sweet peach filling. Top with a dollop of Chobani® Vanilla Blended Greek Yogurt and serve warm.
Ingredients
In a small food processor, combine flour, sugar, salt, and butter. Pulse until the pieces of butter are the size of small peas. Add the yogurt and pulse gently a few more times until dough forms into a ball. Remove dough from the processor, wrap with plastic wrap, and refrigerate for 1 hour.
Preheat oven to 325°F. Remove dough from the refrigerator and bring to room temperature while preparing the filling. In a medium bowl, combine peaches, sugar (excluding turbinado), butter, lemon juice, almonds, and salt, and set aside. Place dough between two pieces of wax paper. Roll out to form a 12” circle.
Spread filling on the dough, leaving a 2” border for the crust.
Carefully fold the border up over the fruit, gently overlapping the dough to create 5 edges. The edges of the dough should not cover the filling completely. In a small bowl, whisk egg and lightly brush outside and interior of folded edges of the crust with egg wash. Sprinkle turbinado sugar evenly on top.
Place the crostata on a parchment-lined baking sheet and bake for 25-30 minutes. Crust should be golden brown and fruit should be bubbling. Remove from oven and let cool.
Slice the crostata into quarters and place each piece on a plate. Dollop ¼ cup of vanilla yogurt on top and serve.
