Summer Fruit Crostata

Instructions

• Make the crust: In a large bowl, mix together ¾ cup (95 g) all-purpose flour, the whole wheat flour, and salt. Add the butter and, using a pastry cutter, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough is shaggy.
• Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap with plastic wrap. Refrigerate for 30–60 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• While the dough is resting, make the filling: In a medium bowl, combine the blackberries, cherries, peaches, sugar, and remaining 2 tablespoons of flour. Toss to coat the fruit.
• Assemble the crostata: On a lightly floured surface, roll the dough out to a 12-inch (30 cm) wide circle, about ⅛ inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
• Spoon the fruit filling into the center of the dough, leaving a 2-inch (5 cm) 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.
• Bake for 45–50 minutes until the crust is golden brown.
• Let cool for 10–15 minutes before slicing and serving.
• Enjoy!