Blackberry Peach Crostada
I cut the butter in this recipe, so if you want a more tender crust, double the amount of butter called for. If you want a more firm (yet still tasty and less calorie) crust, use amount of butter recommended.
2 C. All purpose flour (plus a bit more for dusting work surface)
1/2 C. Cornmeal
1/2 t. Salt
1 T. Sugar (plus extra for dusting crust)
1 Stick butter, cut into tiny cubes and chilled
2/3 C. Ice water
6 T. Sour cream or plain yogurt
1 Pint Blackberries
5-6 Small peaches, peeled and diced
1 T. Cinnamon
1 t. Vanilla extract
1 t. Corn starch
Preheat the oven to 400.
In a large bowl or food processor, combine dry ingredients (flour through sugar).
Add cubes of butter and work into dry ingredients with two forks or by pulsing food processor blade until the butter pieces are no bigger than a pea.
In a small bowl, mix water and sour cream or yogurt; pour slurry over flour/butter mixture and combine until dough ball forms (you may not need it all, or you made need a bit more water).
Divide dough ball into two, flatten and wrap in plastic wrap. Chill for one hour, then roll out both dough balls on floured work surface and transfer to parchment-lined cookie sheet(s).
Combine the remaining, tossing gently until the cornstarch is mostly dissolved by the liquid in the fruit.
Dump the half of the fruit mixture in the middle of one dough circle, and the remaining on the second circle (or oval or "shape"); spread out, leaving a one inch border.
Fold the border edge over the fruit mixture, patching as needed.
Brush crust with water or an egg wash (if preferred) and sprinkle a bit of sugar on the edges.
Bake at 400 for 35-40 minutes before transferring to a wire rack to cool.