Grilled Peach and Caramel Crostata

Total Time:
1 hr 25 min
35 min
15 min
35 min

6 servings

  • 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
  • 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
  • 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.

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