Grilled Peach And Plum Flatbread Recipe
Stone fruit season is here, so go crazy
Yellow peaches. Donut peaches. White peaches. Red and black plums. Sugar plums. Nectarines. Apricots. Hybrids like pluots and apriums.
Stone fruit season has lit up, and we can't get enough of the fruit in our sweet and savory dishes.
As for when you're shopping: "Don't squeeze the fruit!" Greg Baxtrom, chef of Olmsted in Brooklyn, New York, advises. "The weight is what you look for, because weight translates to juice. It should not be cracked on top. The right stone fruit is heavy for its size, firm and not cracked." Picking a ripe peach this time of year means it's freestone, referring to the ease in which the flesh separates from the pit.
Take a cue from chefs and try something other than dessert with stone fruits. Chris Kiyuna, chef of The Perennial in San Francisco, is currently using apricots as the base for a sauce in his pappardelle and lobster mushroom dish. Baxtrom, on the other hand, loves grilling peaches to serve with duck.
In this recipe, we take peaches and plums and grill them to top a crisp flatbread that literally tastes like summer. With the grilled fruit nestled over a purée of mascarpone and pistachios, the flatbread is finished with spiced sea salt, fresh herbs and ricotta salata for a dish that hits both sweet and salty notes.
Feel free to experiment with different types of stone fruit: We've given you a weight on the peaches and plums, so mix and match different varietals to add color and flavor. You can even throw in some nectarines and apricots into the mix, we don't mind. Just make sure they're ripe and you're ready to get stoned. We're talking about the fruit, people.
Check out some of our favorite stone fruit recipes.
Recipe from the Tasting Table Test Kitchen
- For the Dough
- ¼ ounce (2¼ teaspoons) active dry yeast
- 1 cup water, heated to 115º
- 3 cups all-purpose flour, plus more for dusting
- 2 teaspoons salt
- 1 teaspoon sugar
- ¼ cup olive oil, plus more for greasing
- For the Pistachio Mascarpone
- 1 cup mascarpone
- ½ cup pistachios, toasted
- ¼ cup tarragon leaves
- ¼ cup mint leaves
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Kosher salt and freshly ground black pepper, to taste
- For the Spice Mix
- 1 teaspoon flaky sea salt
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon lemon zest
- For the Toppings
- 1 pound peaches, cut into ½-inch wedges
- 1 pound plums, cut into ½-inch wedges
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Shaved ricotta salata, for garnish
- Chopped pistachios, for garnish
- Tarragon leaves, for garnish
- Micro cilantro, for garnish
- Make the dough: In a large bowl, whisk together the yeast and the water and let the mixture sit until it begins to froth, 5 minutes. Add in the flour, salt and sugar, and mix until a smooth dough comes together. Transfer to a greased bowl and cover with a towel. Let rise in warm place until doubled in size, 1 hour.
- Meanwhile, make the pistachio mascarpone: In a blender, combine all the pistachio mascarpone ingredients and purée until smooth, then set aside.
- Make the spice mix: In a small bowl, mix all the spice mix ingredients to incorporate, then set aside.
- Prepare the toppings: Light a grill. In a large bowl, toss together the peaches and plums with the olive oil, salt and pepper. Grill the stone fruit, flipping once, until lightly charred, 1 to 2 minutes per side. Transfer to a plate and set aside.
- Divide the dough into 4 equal balls and roll each one on a lightly floured work surface into a 9-by-12-inch oval. Brush each flatbread with 1 tablespoon of the olive oil over the entire surface.
- Grill the flatbreads, flipping once, until puffed and lightly charred, 2 to 3 minutes per side. Transfer to a cutting board and immediately spread ¼ cup of the pistachio mascarpone on each flatbread. Top each with a quarter of the grilled stone fruit and sprinkle a large pinch of the spice mix over the flatbread. Garnish with ricotta salata, pistachios, tarragon and micro cilantro, then slice and serve.