Summer crostata with peaches and rhubarb

Ingredients:

Crostata

• 4 cups peaches, finely diced (about 6 peaches)
• 2 cups thinly sliced, trimmed rhubarb (about 2 small stalks)
• 1 tbsp lime juice
• 1 tbsp triple sec
• 1 vanilla bean, halved lengthwise and seeds scraped out
• 1/3 cup + 1 tbsp sugar
• 1 sheet frozen puff pastry, thawed just enough so that the dough doesn't crack when you work with it
• Premium flour for working with dough
• Special equipment: round cutting with a diameter of 15 cm.

Crème fraîche

• 1 cup crème fraîche
• 1 tbsp. l. agave nectar
• Zest and juice of half a lime
• Fresh mint sprigs, for serving

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with parchment paper.
2. Crostats:
   
   In a medium bowl, combine peaches, rhubarb, lime juice, triple sec, vanilla, and 1/3 cup sugar.
3. Place the puff pastry on a floured work surface. Dust a rolling pin with flour and roll the dough out to a thickness of 0.3 cm. Using a 15 cm round cutter, cut out 4 circles from the dough and place them on the prepared baking sheet. Fold the edges of each circle of dough up by 1 cm, pressing with your fingers to create a thin border. Prick the entire surface of the dough with a fork.
4. Using a slotted spoon, spoon a small amount of the fruit mixture into the center of each dough circle. Using a pastry brush, brush the edges of the dough with the remaining fruit mixture and sprinkle with the remaining 1 tablespoon of sugar. Bake until the edges are golden brown and the filling is bubbling, 25 to 30 minutes.
5. While the crostata are baking, simmer the remaining fruit liquid in a small saucepan until it reaches a syrupy consistency, about 5 minutes.
   
   Crème fraîche:
   
   In a small bowl, combine crème fraîche, lime zest and juice, and agave syrup and beat until soft peaks form.
6. Remove the crostata from the oven and drizzle with fruit syrup. Let cool slightly and serve garnished with a spoonful of crème fraîche and a sprig of mint.