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Summer Fruit Crostata

Here it uses blackberries, cherries and peaches but any of the summer fruit range would work well.
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Ingredients Method

Ingredients
  

  • 3/4 c all purpose flour divide 95g of it, plus you need more for dusting and then another 2tbsp
  • 3/4 c whole wheat flour
  • 1/2 tsp kosher salt
  • 6 tbsp unsalted butter cubed and chilled
  • 3 tbsp cold water
  • 170 g blackberries halved
  • 170 g pitted cherries
  • 170 g peach thinly sliced
  • 1/4 c sugar plus more for sprinkling
  • 1 large egg beaten

Method
 

  1. Make the crust: In a large bowl, mix together ¾c all-purpose flour, the whole wheat flour, and salt. Add the butter and, using a pastry cutter (or your hands) work it into the flour until only pea-sized pieces remain. continue working with your hands until the dough is shaggy.
  2. Add the water, starting with 3 tbsp and mix until the dough is moist enough to hold together. Add more water as needed, 1 tbsp at a time. Form the dough into a disc and wrap with plastic wrap. Refrigerate for 30-60 minutes
  3. Preheat the oven to 190°c. Line a baking sheet with baking paper.
  4. While the dough is resting, make the filling: In a medium bowl, combine the fruit, sugar and remaining 2 tbsp of flour. Toss to coat the fruit.
  5. Assemble the crostata: on a lightly floured surface, roll the dough out to a 30cm wide circle, about 3mm thick. Transfer the dough to the prepared baking sheet.
  6. Spoon the fruit filling into the centre of the dough, leaving a 5cm border around the edges. Fold the edges of the crust up and over the filling to create a rustic look. Brush the crust with the beaten egg and sprinkle with sugar.
  7. Bake for 45-50 mins until the crust is golden brown.
  8. Let it cool for 10-15 mins before slicing and serving.