Summer Peach and Rhubarb Crostata

Name: Summer Peach and Rhubarb Crostata
Prep time: 40 min
Cook time: 30 min
Yield: 4
Ingredients: 4 cups small-diced peaches (about 6 peaches); 2 cups thinly sliced peeled rhubarb (about 2 small stalks); 1 tablespoon lime juice; 1 tablespoon triple sec; 1 vanilla bean, split and scraped; 1/3 cup plus 1 tablespoon sugar; 1 sheet frozen puff pastry, thawed just enough to handle without cracking; All-purpose flour, for dusting; 1 cup creme fraiche; 1 tablespoon agave; Zest and juice of 1/2 lime; Fresh mint sprigs, for garnish

Summer Peach and Rhubarb Crostata was pinched from <a href="http://www.foodnetwork.com/recipes/geoffrey-zakarian/summer-peach-and-rhubarb-crostata.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Summer Peach and Rhubarb Crostata recipe from Geoffrey Zakarian..."

INGREDIENTS

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4 cups small-diced peaches (about 6 peaches)

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2 cups thinly sliced peeled rhubarb (about 2 small stalks)

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1 tablespoon lime juice

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1 tablespoon triple sec

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1 vanilla bean, split and scraped

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1/3 cup plus 1 tablespoon sugar

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1 sheet frozen puff pastry, thawed just enough to handle without cracking

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All-purpose flour, for dusting

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1 cup creme fraiche

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1 tablespoon agave

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Zest and juice of 1/2 lime

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Fresh mint sprigs, for garnish

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