Grilled Peach and Caramel Crostata


6 servings
One 9-inch-round unroll-and-bake refrigerated pie crust, thawedunroll-and-bake store-bought pie crusts1
1 teaspoon olive oil, for the grill panolive oil1
1 pound fresh peaches, peeled, pitted and halved (about 2 large or one 10-ounce bag frozen peaches, thawed)frozen peaches1
1 teaspoon white balsamic vinegarwhite balsamic vinegar1
⅓ cup sugarsugar
2 tablespoons unsalted butter, at room temperatureunsalted butter2
1 ½ teaspoons lemon juice (from ½ small lemon)lemon juice1 ½
Pinch fine sea saltfine sea salt1
Thyme Whipped Cream
1 cup heavy whipping creamheavy whipping cream1
1 tablespoon powdered sugarpowdered sugar1
1 teaspoon pure vanilla extractvanilla extract1
1/8 teaspoon kosher saltkosher salt1/8
2 teaspoons chopped fresh thymefresh thyme2


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.
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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