Summer Peach & Lentil Crostata

Directions

1. In a food processor, add 1 1/ 4 cups (310 mL) flour, sugar, and salt and pulse to combine. Add butter and pulse until mixture resembles coarse meal. Sprinkle in ice water and pulse until the dough barely comes together. Gather dough and shape into a disk. Wrap in plastic and chill for about 30 minutes.
2. Preheat oven to 375˚F (190˚C) and place a rack in the lower third. Line a baking sheet with parchment paper. Lightly dust counter with flour and roll dough out into a 12 inch (30 cm) circle. Transfer to the baking sheet and chill for 15 minutes.
3. Stir together peaches, sugar, 1/ 4 cup (60 mL) lentils, cornstarch, vanilla, and ginger. Let stand for 15 minutes, then arrange fruit in the centre of the pastry, leaving a 1 1/ 2 inch (3.75 cm) border all around. Fold the edge of the dough up and over the fruit.
4. In a medium bowl, stir together 3/ 4 cup (175 mL) lentils, oats, brown sugar, butter, remaining 2 Tbsp (30 mL) flour, and salt. Crumble it between your fingers to incorporate everything. Spread this on top of the peaches.
5. Mix egg yolk with water. Brush edges of the pastry with egg wash and sprinkle pastry with sugar. Bake for 45-50 minutes, until the crostata is golden brown. Remove from oven and place on a wire rack. Let crostata cool on the baking sheet for 30 minutes before serving.