Summer Crostata {Peach, Cherry & Blueberry}

Sometimes (lately all the time), life is just too busy.  Do you feel that way to? I really hate to complain about it because honestly life is very good and I am extremely blessed.  But working multiple jobs, social obligations, house upkeep & chores, needing to spend time with family.....you know how it is.  There just isn't enough time in the day for me and where does the fun come in?  I mean yes, parts of all of that are fun.  But sometimes you need a breath of fresh air.

May I introduce you to my Summer Crostata?  Say hello to a moment of relaxation and summer fun! 
It is peach season!!! Hungry hubby and I purchased a bushel of organic peaches at our local farmers market, then my neighbor gave us another bushel of white peaches from north Georgia as a thank you for taking care of their sweet sweet dogs while they were on vacation (THANK YOU!)

This is a fruit that I LOVE to cook with (or eat whole) because it is naturally SO sweet.  This means that when you bake with it, there isn't a need for added sugar!

I paired our super sweet peaches with blueberries from our garden and some fresh cherries.  Super simple, perfectly sweet and delicious!

And EASY!  This is a rustic version of a pie and takes much less time to put together which means taking 5-10 minutes with this dessert and total happiness!

Summer Crostata {Peach, Cherry, & Blueberry}
crust:
1 1/4 c whole wheat pastry flour
4 tbsp cold unsalted butter
4 tbsp reduced fat cream cheese
1/8 tsp salt
2-3 tbsp ice cold water

filling (you can do this with any combination of fruit that you like:
1 large peach, thinly sliced
1/4 c blueberries, rised
1/4 c cherries, pitted and diced
1/4 tsp cornstarch

Preheat your oven to 425 degrees.

First you need to make your crust or pie dough.  Either in a large bowl, or a food processor, combine the flour and salt.  Then add your cold (important that it is cold) butter and cream cheese in small pieces.  Pulse it into the flour (or use a pastry blender or fork to cut it in).  Then add cold water, 1 tbsp at a time and pulse or mix until a dough ball starts to form (in my kitchen, I used 3, it depends on the humidity and temperature that day).  Turn the dough out onto a sheet of plastic wrap and use the wrap to form a ball and enclose the ball in the wrap.  Chill in the refrigerator for 30 minutes.


While you are waiting, wash and cut up your fruit filling and combine it in a small bowl with the cornstarch.

Sprinkle a large cutting board or counter top with whole wheat flour and roll your dough out into a circle (you will also need to sprinkle the top with flour so it doesn't stick to the rolling pin).  Then, gently roll the dough over the pin and lift it onto a cookie sheet.

Pour your fruit filling into the center of the dough then gently fold the edges of the dough over the fruit. Bake at 425 degrees for 20-25 minutes or until the crust is lightly browned.  Enjoy!