Fresh Peach Crostata

1. Put 2 cups flour, 1/4 cup sugar, and 1/2 teaspoon salt in a food processor. Pulse a few times to combine ingredients.

Add 8 ounces butter, and then pulse about 15 times. Turn food processor on low and pour in ice water. Turn food processor back off and pulse until the dough just starts to come together.

2. On a lightly floured surface, pour out dough, and then pull dough together. Cut in half and form two disks. Wrap one in plastic wrap and put in the refrigerator for 1 hour. (Put the other in a freezer bag and store for future use.)

3. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. (You should probably use a baking sheet with a lip, in case your crostata filling leaks.)

4. On a well-floured surface, roll the pastry out in a round circle, about 12 to 14 inches. Place on baking sheet.

5. Combine peaches with 1/2 cup sugar and 2 Tablespoons flour. Spoon into center of crust.

6. In a food processor, combine 1/4 cup flour, 1/4 cup sugar, 1/4 teaspoon salt, 4 Tablespoons butter, and cinnamon. Remove from food processor and press together with your fingers to form bigger crumbles.

7. Pour streusel over filling. Fold up sides of crostata, pleating the sides to make a circle.

8. Bake about 50-55 minutes, or until crust golden and flaky. Let cool a bit before serving.