Last weekend was unusual for us in that we had commitments every evening, something we normally try to avoid since we're more in the "homebody" category than the "party animal" section of the social library. But it was all good, from hanging with Armandino Batali of Seattle's Salumi at Foster & Dobbs on Friday to dinner with good friends on Saturday to a knock-out dinner with the bro' and w- on Sunday.
And, since a couple of desserts were going to be needed and I was covering the Hillsboro Farmers Market for next week's column in the Oregonian, I picked up ten pounds of ripe, juicy peaches from VanDyke Farms. With those luscious peaches perfuming the car, it was all I could do not to grab one and slurp it on the drive home, but stickiness is not one of my favorite things, so the box made it back to the house unscathed.
The first dessert was a variation on the cobbler recipe I posted earlier, substituting peaches for berries. The second was a peach and blueberry crostata that absolutely rocked, and is one I'll be repeating with all kinds of fruits as the season goes on.
Peach and Blueberry Crostata
adapted from Bon Appetit's Outdoor Entertaining
1 3/4 c. flour
1/2 c. hazelnuts, toasted
2 Tbsp. sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. plus 3 Tbsp. chilled unsalted butter
1/4 c. ice water (approx.)
5 large, ripe peaches, peeled and sliced
1 c. blueberries
3/4 c. sugar, plus more for sprinkling
3 Tbsp. cornstarch
1/2 tsp. cinnamon (optional)
Preheat oven to 400 degrees.
Blend first five ingredients in processor until nuts are finely ground. Add butter in chunks, pulsing until mixture resembles coarse meal. Mix in enough water to form moist clumps. Gather dough into ball, wrap in plastic and refrigerate 1 hr.
For filling, place peaches and blueberries in large mixing bowl and gently combine with sugar, cornstarch and cinnamon.
Roll out dough on floured work surface into 15-inch round. Transfer to prepared baking sheet, centering it atop a nonstick tart pan bottom. Brush dough with egg white, then mound peach filling in center, leaving a 1 1/2 inch border. Fold dough border over filling, pleating loosely and pinching any cracks to seal. Sprinkle crust with sugar.
Bake crostata until crust is brown and filling bubbles, about 55 minutes. Cool tart 15 minutes on rack, then slide metal spatula under edges of crostata to loosen. Transfer to platter.