Peach Crostata

Steps

• Prep: Heat the oven to 200°C (400°F) and line a baking sheet.
• Shape: Roll the pastry into a rough 12-inch circle on the sheet.
• Base: Sprinkle the semolina over the centre, leaving a 2-inch border bare.

  Tip: Semolina holds more liquid than almond flour or crushed cookies, which matters here — ripe peaches can be the juiciest fruit in this whole category.

• Filling: Toss the peach slices with the sugar, cornstarch, and lemon juice, then pile over the semolina.
• Fold: Fold the bare border up and over the fruit, pleating loosely.
• Bake: Brush the edge with egg wash, sprinkle with coarse sugar if using, and bake until the crust is deeply golden and the fruit is bubbling all through the centre.
  ⏱ Start 42 min timer
• Cool: Cool at least 25 minutes before slicing.
  ⏱ Start 25 min timer