Baked on the Traeger, this crostata uses fresh peaches and is topped with a Tiramisu Whip! An ode to flavors my grandmother often used, this crostata is a slice of summer sweetness.
Peach and Semolina Crostata with Tiramisu Whip
Equipment
- Traeger Grill
Ingredients
Semolina Dough
- 1 1/2 cups semolina flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 6 tbsp unsalted butter cold and cut into 1/2” pieces
- 1/3 cup ice water
Peach Filling
- 5 fresh peaches halved and pitted, sliced into 1/2” thick slices
- 1/4 cup brown sugar
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 2 tbsp turbinado sugar for topping
- 2 tbsp peach jam optional for topping
Tiramisu Whip
- 1 cup heavy cream cold
- 1/4 cup powdered sugar
- 1/4 cup mascarpone
- 1 tbsp Traeger Smoked Simple Syrup
Instructions
Semolina Dough
- In the bowl of a food processor, add the semolina flour, sugar, salt, butter and pulse a few times.
- Drizzle in the ice water, and continue to pulse until the mixture looks like sand.
- Pour the crumbly dough onto a piece of plastic wrap and press into a round disc shape.
- Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
Peach Filling
- Place the sliced peaches in a bowl with the sugar, cinnamon, and vanilla and let sit while you roll out the dough and preheat the grill.
Peach and Semolina Crostata
- Preheat the grill to 425F.
- Roll out the semolina dough into a large round, about 1/8” thick.
- Place the dough onto a parchment lined (grill-safe) baking sheet.
- Arrange the peaches around the center of the dough leaving about 2” around the outside.
- Fold over the edges of the dough onto the peaches and crimp with your fingers, making sure the edges are sealed.
- Top the peaches with any additional juices from the bowl.
- Sprinkle the crostata with turbinado sugar.
- Bake the crostata on the sheet pan on the grill for about 45 minutes at 425F, until the crust is lightly golden, cooked through and the juices are bubbling.
- Allow to cool slightly and optionally brush with peach jam for a shiny appearance.
- Serve warm or room temperature, with Tiramisu Whip.
Tiramisu Whip
- In a cold bowl, whip the heavy cream with an electric mixer or whisk until slightly thickened.
- Add in the powdered sugar and continue to whip until soft peaks have formed.
- Add in the mascarpone and whip until stiff peaks have formed.
- Add in the Traeger Smoked Simple Syrup and mix until just combined.
- Adjust sweetness as desired.
