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Peach & Green Chili Crostada


For the crust:

  • 4 oz butter, unsalted
  • 8 oz all-purpose flour
  • 3 oz ice cold water
  • ½ teaspoon salt

For the filling:

  • 2 peaches, peeled and sliced
  • 1 roasted green chili, diced (or 1 small can roasted green chili)
  • 2 tablespoons toasted pine nuts
  • ¼ cup packed brown sugar
  • ½ teaspoon Chinese Five Spice (or any warm spices)
  • 1 tablespoon cornstarch
  • ½ teaspoon vanilla extract
  • 1 egg, lightly beaten
  • Piloncillo or deco sugar


For the Crust:

Cut the butter into chunks, measure the flour and measure the water. Place all separately in the freezer for 20-30 minutes, then combine the flour and salt in a bowl. 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:

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

To Assemble:

  1. Remove dough from the refrigerator and gently roll out so it is 2 inches larger than a cast iron pan. Gently transfer to the pan, then make an inner and outer circle of peach slices in the bottom, leaving a 1½ inch gap to the edge of the pan. Spoon the green chilis (without juice) into the ring around the edge of the slices, filling the void in the crust. Drizzle the juice over the peaches. 
  2. 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, then grate piloncillo or sprinkle deco sugar on top of the crust.
  3. Bake on the bottom shelf of a preheated 375-degree oven for 30-40 minutes, or until the crust has browned evenly. Serve warm.