Blueberry Peach Crostata


1 sheet puff pastry
2 peaches
1/2 cup blueberries
1/4 cup sugar
egg wash (1 egg and 1 tbsp water, whisked together)


Unfold puff pastry. Place dough onto parchment, brush with egg wash. Slice peaches and fan over the dough leaving a 2″ edge. Top with blueberries. Fold in the edge of the dough over the fruit. Brush sides of dough with egg wash. Sprinkle with sugar. Place in a 375 degree oven for 25 minutes or until crust is brown and flaky. Cool and serve the same day.

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