Fruit filled crostata galette

When you have a hankering for pie, try a fruit filled crostata instead. These open-faced pies are the perfect size for holding in one hand. Although you could choose to make one huge pie!

Crostata are also known as Galette. Crostata, commonly Italian, are often filled with a homemade jam which will often be low in sugar to avoid burning. This are also known as lattice pies.

Our crostata are filled with a selection of fruit like peaches, nectarines and plums.

Fruit filled crostata – makes 8

For the pastry:

2 cups Tipo 00 flour or Swans Down Cake flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup extra virgin olive oil
4 tablespoons chilled, unsalted butter, diced
3 oz cream cheese, cubed and at room temperature
3 – 4 tablespoons water
1 tablespoon lemon juice
1 large egg white mixed with 1 tablespoons water

For the filling:

1/4 cup cornstarch
3 tablespoons sugar plus 1 teaspoon, divided
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
3 cups sliced peaches, nectarines and plums
8 teaspoons prepared lemon curd

Prepare the pastry:

Combine the flour, 2 tablespoons of sugar, baking powder and 1/2 teaspoon salt in a food processor. Pulse 3 times to mix. Add the oil, butter and cream cheese then pulse until it looks like breadcrumbs.
Add 3 tablespoons of water and lemon juice then pulse until the dough is starting to form.
Add 1 tablespoon of water if necessary. Form the dough into a disk and wrap in plastic wrap. Refrigerate for up to 1 hour.
Position oven rack in the middle and lower thirds of the oven. Line 2 baking sheets with parchment paper.
Divide the dough into 8 equal pieces. Roll out each on a lightly floured surface to roughly a 7 inch circle. Place on the prepared pans.

Prepare the filling:

Whisk cornstarch, 3 tablespoons sugar, cinnamon and salt in a small bowl. Sprinkle 2 teaspoons of the mixture evenly over each crust, leaving a 1 inch border Top with fruit. Sprinkle with the remaining cornstarch mixture and dot each with 1 teaspoon of lemon curd.
Fold and pleat the edges of the dough over the filling, leaving an opening in the centre. Lightly brush the edges with egg white mixture and sprinkle with the remaining 1 teaspoon of sugar. Refrigerate for 15 minutes.
Preheat the oven to 425F.
Bake the crostatas for 15 minutes, swapping pans from top to bottom and front to back.
Reduce the oven temperature to 375F and continue to bake the crostata until golden brown – about 15 minutes more.

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