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Peach and almond crostata
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Prep Time:
100 minutes
Cook Time:
25 minutes
Total Time:
125 minutes
Delicious gluten-free, dairy-free crostata for all to enjoy.
Ingredients:
  • 300g almond meal
  • Pinch of salt
  • 33.60 gm coconut oil, melted
  • 57.20 gm honey, plus extra, to serve
  • 1 tsp vanilla bean paste
  • 2 large peaches, thinly sliced
  • 13.50 gm low-GI cane sugar
  • 2.50 gm gluten-free cornflour, plus extra, to dust
  • 1/2 tsp lemon rind, finely grated
  • 1 egg, lightly whisked, to glaze
  • No-fat Greek yoghurt, to serve (optional)
Instructions:
  • Preheat your oven to 170°C (150°C fan forced). In a bowl, mix almond meal and salt, then create a well in the center. In a separate jug, whisk together coconut oil, honey, egg, and half of the vanilla. Pour this mixture into the well and stir until a dough forms. Gently knead the dough until smooth, shape it into a disc, wrap it in plastic, and chill in the fridge for 1 hour.
  • While waiting, place the peach, 2 tsp sugar, cornflour, lemon rind and the rest of the vanilla in a bowl. Gently toss to mix. Let it sit for 10 minutes to macerate.
  • On a clean surface, lay out a large piece of baking paper. Roll out the dough on the paper, sprinkling with a bit of cornflour to avoid sticking, shaping into a rustic 30cm disc. Transfer the paper and pastry to a large baking tray. Spoon the peach mixture onto the center of the pastry, leaving a 4cm edge. Fold the pastry edge over to create a pleated rim. Brush the rim with egg, sprinkle with the remaining sugar, and bake in the middle of the oven for 25 minutes or until it turns dark golden. After baking, let it sit for 10 minutes. Serve topped with yogurt, if desired, and a drizzle of honey.

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