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Lentils.org

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Summer Peach & Lentil Crostata

Prep Time: 40 Minutes

Total time: 1 Hour 30 Minutes

Servings: 6

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    1 1/4 cups + 2 Tbsp (340 mL) all-purpose flour, divided, plus more for dusting

    2 Tbsp (30 mL) granulated sugar, plus more for sprinkling

    1/4 tsp (1 mL) salt

    1/4 cup (125 mL) unsalted butter, cubed

    1/4 cup (60 mL) ice water

    1 lb (500 g) fresh, ripe peaches, pitted and sliced

    1/4 cup (60 mL) granulated sugar

    1 cup (250 mL) cooked split red lentils, divided

    1 Tbsp (15 mL) cornstarch

    1 tsp (5 mL) vanilla

    1/2 tsp (2 mL) ground ginger

    3/4 cup (175 mL) large flake oats

    ⅓1/3 cup (75 mL) lightly packed brown sugar

    3 Tbsp (45 mL) unsalted butter, softened

    1/4 tsp (1 mL) salt

    1 egg yolk

    1 Tbsp (15 mL) water


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.

Quick tip: Any stone fruit would work well in this recipe, such as plums, nectarines, apricots, or cherries.


Nutritional Information

  • Serving Size: 1 slice
  • Per serving:
  • Calories 490
  • Total Fat 23 g
  • Saturated Fat 14 g
  • Cholesterol 85 mg
  • Carbohydrates 63 g
  • Dietary Fibre 5 g
  • Sugar 29 g
  • Protein 9 g
  • Sodium 210 mg
  • Potassium 307 mg
  • Folate 101 mcg