Chef Lidia Bastianich made this lovely Rice and Zucchini Crostata on her cooking show that I will make sometime in the near future. It looked FORKING Delicious! I don’t have fresh ricotta cheese today or even Zucchini to make it but I will use her crust recipe for the Crostata. I got 4 pounds of ripe sweet white nectarines today so I thought they’d be great in a Crostata Crust. This really came out FORKING Amazing. The filling is delicious with the right amount of moisture and sweetness. The crust is thin, tender and crisp. This is a great crust recipe too. You will be pleased with this recipe. This certainly is a #CrowdPleaser!

Ingredients for about 12 servings

2 cups flour – plus extra for rolling dough

1/2 cup extra virgin olive oil

1/3 cup cold water-  plus more if needed

1 teaspoon kosher salt

4 lbs ripe white nectarines – rustically cut into into about 6 pieces a fruit with stone removed

1/4 cup tapioca flour – you can always grind tapioca to make tapioca flour

1/2 cup sugar

1/4 teaspoon kosher salt or sea salt

1/4 cup apricot spread – thinned down with water

1 XL egg – beaten

1/4 cup course sugar

Non-stick spray

Directions

To make the dough get out a large mixing bowl. I used a fork and mixed the flour, 1 teaspoon salt, olive oil and cold water. I do note Lidia’s Recipe suggest using a food processor to mix the mix. It might be better I don’t know? I don’t have a large processor and have no plans to purchase one. When your done with the dough wraps it in plastic wrap and let it rest about 1/2 hour.

Set your oven to 375 degree F. Put a baking stone in your oven.  Spray your pan with non-stick spray.

Cover your rolling mat with some flour and slowly roll out your dough.

After your dough is rolled out dust it and your rolling pin with some flour. To transfer the dough to your pan….roll the dough around your rolling pin.

As best as you can unroll the dough over your pan.

Don’t worry if it’s not perfect because it’s not suppose to be perfect.

In a large bowl add your nectarines, tapioca flour, sugar, 1/4 teaspoon salt and lightly mix.

Put the nectarine filling into your pan with dough.

Fold down the ends. (I trimmed off an end and added it to the right)

Place Crostata on the stone in your pre-heated 375 degree F oven.

After 45 minutes remove the crostata.

Add beaten egg with a pastry brush to the crust.

Add thinned down apricot to the top of nectarines.

Add course sugar to top the crust and put the crostata in the oven for about 15 more minutes.

15 minutes latter it will look like this.

You need to let it cool for at least a 1/2 hour before you serve it.

Absolutely Forking Delicious and Perfect. No need to add whipped cream or ice-cream. The taste is absolutely forking perfection.