Peach & Green Chili Crostada

Directions

For the crust

1. Combine the flour and salt in a bowl.  Add butter and either using your hands or a pastry cutter, cut butter into flour until small pieces remain. Add water in 1 tablespoon increments until dough just comes together.  Shape into a disc and refrigerate for 20 minutes.

For the chili mixture

1. In a large bowl, mix together the brown sugar, spices, cornstarch and vanilla. Next, add in the green chili and pine nuts and toss well to coat evenly.

To assemble

1. Remove the dough from the refrigerator, and gently roll out the dough out so it is 2 inches larger than a cast iron pan.  Gently transfer the dough to the cast iron pan, and then make two circles of peach slices in the bottom, covering the entire bottom of the crust. Next, spoon the green chilis (without juice) over the outer edge of the peaches, where the crust will fold over. If you place the green chilies in the open center of the crostada they will burn during baking, so make sure that they are covered with the crust when you fold it over!  Drizzle the juice over the peaches.

2. Now, gently fold the crust, folding in the edges every inch or two.  When the edges are all folded in, brush beaten egg around the top of the crust, using a pastry brush, and sprinkle sugar crystals (your own desired amount) on top of the crust.

3. Bake on the very bottom shelf of a preheated 375 degree over 30-40 minutes, or until the crust has browned nice and evenly.  Remove from the oven and serve warm.