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This is a great way to use peaches before they're at their seasonal peak: caramelizing them on the grill and in the crostata gives them vibrant sweetness. Grilled Peach Crostata with Thyme Whipped Cream For The Crostata:One 9-inch-round unroll-and-bake refrigerated pie crust (thawed)1 teaspoon olive oil (for the grill pan)1 pound fresh... giadzy.com

Grilled Peach Crostata with Thyme Whipped Cream

20180603_222804_10358_1044943.jpeg20180603_222804_10358_1044942.jpeg20180603_222804_10358_1044944.jpeg
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  • For The Crostata:
  • One 9-inch-round unroll-and-bake refrigerated pie crust, thawed
  • 1 teaspoon olive oil, for the grill pan
  • 1 pound fresh peaches, peeled, pitted and halved (about 2 large or one
  • 10-ounce bag frozen peaches, thawed)
  • 1 teaspoon white balsamic vinegar
  • 1/3 cup sugar
  • 2 tablespoons unsalted butter, at room temperature
  • 1 1/2 teaspoons lemon juice (from 1/2 small lemon)
  • Pinch fine sea salt
  • For The Thyme Whipped Cream:
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 2 teaspoons chopped fresh thyme
Serves 6

For the crostata: Preheat the oven to 375 degrees F. Place the pie crust on a parchment-lined baking sheet.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the oil over the grill pan. Drizzle the peach halves with the balsamic vinegar, then grill flat-side down until softened and grill-marked, 3 to 4 minutes. Slice the peaches into wedges and arrange in a circle over the crust, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough.

Combine the sugar and 2 tablespoons water in a small saucepan and cook without stirring until it has become a deep amber color, about 5 minutes. Remove from the heat and slowly whisk in the butter, lemon juice and salt. Immediately pour the caramel over the peach slices.

Bake the crostata until golden, 20 to 25 minutes.

For the thyme whipped cream: Meanwhile, combine the heavy cream, sugar, vanilla and salt in the bowl of an electric mixer. Whip until the cream has soft peaks, about 2 minutes. Gently fold in the thyme.

Let the crostata cool for 15 minutes to let the caramel settle, then cut into wedges and serve with a dollop of thyme whipped cream.

Grilled Peach Crostata with Thyme Whipped Cream

Photo of lizzynewm

Recipe by Giada De Laurentiis

This is a great way to use peaches before they’re at their seasonal peak: caramelizing them on the grill and in the crostata gives them vibrant sweetness.

Grilled Peach Crostata

Grilled Peach Crostata with Thyme Whipped Cream

Serves: 
6
Cooking Level: 
Prep Time
10 minutes
Cook Time
25 minutes
Inactive Time
30 minutes
Total Time
1 hour 5 minutes

INGREDIENTS:

For The Crostata:

  • One 9-inch-round unroll-and-bake refrigerated pie crust thawed
  • 1 teaspoon olive oil for the grill pan
  • 1 pound fresh peaches peeled, pitted and halved (about 2 large or one
  • 10- ounce bag frozen peaches thawed)
  • 1 teaspoon white balsamic vinegar
  • 1/3 cup sugar
  • 2 tablespoons unsalted butter at room temperature
  • 1 1/2 teaspoons lemon juice from 1/2 small lemon
  • Pinch fine sea salt

For The Thyme Whipped Cream:

  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 2 teaspoons chopped fresh thyme

INSTRUCTIONS:

  • For the crostata: Preheat the oven to 375 degrees F. Place the pie crust on a parchment-lined baking sheet.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the oil over the grill pan. Drizzle the peach halves with the balsamic vinegar, then grill flat-side down until softened and grill-marked, 3 to 4 minutes. Slice the peaches into wedges and arrange in a circle over the crust, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough.
  • Combine the sugar and 2 tablespoons water in a small saucepan and cook without stirring until it has become a deep amber color, about 5 minutes. Remove from the heat and slowly whisk in the butter, lemon juice and salt. Immediately pour the caramel over the peach slices.
  • Bake the crostata until golden, 20 to 25 minutes.
  • For the thyme whipped cream: Meanwhile, combine the heavy cream, sugar, vanilla and salt in the bowl of an electric mixer. Whip until the cream has soft peaks, about 2 minutes. Gently fold in the thyme.
  • Let the crostata cool for 15 minutes to let the caramel settle, then cut into wedges and serve with a dollop of thyme whipped cream.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Grilled Peach Crostata with Thyme Whipped Cream

Photo Credit: Elizabeth Newman

20180603_222804_10358_1044943.jpeg20180603_222804_10358_1044942.jpeg20180603_222804_10358_1044944.jpeg
20180603_222804_10358_1044943.jpeg
20180603_222804_10358_1044942.jpeg
20180603_222804_10358_1044944.jpeg

This is a great way to use peaches before they’re at their seasonal peak: caramelizing them on the grill and in the crostata gives them vibrant sweetness.

Grilled Peach Crostata

Grilled Peach Crostata with Thyme Whipped Cream

Serves: 
6
Cooking Level: 
Prep Time
10 minutes
Cook Time
25 minutes
Inactive Time
30 minutes
Total Time
1 hour 5 minutes

INGREDIENTS:

For The Crostata:

  • One 9-inch-round unroll-and-bake refrigerated pie crust thawed
  • 1 teaspoon olive oil for the grill pan
  • 1 pound fresh peaches peeled, pitted and halved (about 2 large or one
  • 10- ounce bag frozen peaches thawed)
  • 1 teaspoon white balsamic vinegar
  • 1/3 cup sugar
  • 2 tablespoons unsalted butter at room temperature
  • 1 1/2 teaspoons lemon juice from 1/2 small lemon
  • Pinch fine sea salt

For The Thyme Whipped Cream:

  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 2 teaspoons chopped fresh thyme

INSTRUCTIONS:

  • For the crostata: Preheat the oven to 375 degrees F. Place the pie crust on a parchment-lined baking sheet.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the oil over the grill pan. Drizzle the peach halves with the balsamic vinegar, then grill flat-side down until softened and grill-marked, 3 to 4 minutes. Slice the peaches into wedges and arrange in a circle over the crust, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough.
  • Combine the sugar and 2 tablespoons water in a small saucepan and cook without stirring until it has become a deep amber color, about 5 minutes. Remove from the heat and slowly whisk in the butter, lemon juice and salt. Immediately pour the caramel over the peach slices.
  • Bake the crostata until golden, 20 to 25 minutes.
  • For the thyme whipped cream: Meanwhile, combine the heavy cream, sugar, vanilla and salt in the bowl of an electric mixer. Whip until the cream has soft peaks, about 2 minutes. Gently fold in the thyme.
  • Let the crostata cool for 15 minutes to let the caramel settle, then cut into wedges and serve with a dollop of thyme whipped cream.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Have extra peaches? Try these recipes:

Rosemary Peaches with Vanilla Bean Yogurt and Granola

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Grilled Peach Crostata with Thyme Whipped Cream

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Burrata with Corn and Peaches

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