Peach and Blueberry Crostata

It’s peach season, along with other stone fruits, in Nova Scotia.  I, like many, look forward to this time of year when local produce hit the shelves of grocery stores and farmers’ markets.  It also signals the end of summer and even though the days are warm, daylight hours are beginning to shorten.  There’s nothing quite like taking a bite out of a fresh, juicy peach.  Picking ripe peaches isn’t difficult…choose ones that aren’t hard and blemish-free.  Keep in mind the sweetness of a peach does not increase after picking and fresh ones tend to spoil quickly so only pick what you can use within a few days.  There are oodles of ways to serve peaches; some as desserts and some that are savory.  I had planned to make a pie but wasn’t in the mood so I took the rustic route and made a crostata (Italian) or galette (French).  Peach and blueberry crostata is easy to make and if you’re shy on making a pie, give this dish a try.  You won’t be disappointed.

Serves 4 to 6
pastry for 10-inch pie (homemade or purchased)
4 or 5 large peaches (washed, pitted and sliced)
1 1/2 to 2 cups blueberries
2 to 3 tablespoons brown sugar
1 to 2 tablespoons flour, or enough to lightly dust the fruit
zest of 1 lemon
2 teaspoons lemon juice
1 large egg, beaten
1/2 teaspoon allspice or 1 teaspoon of cinnamon

Topping –
Greek yogurt
maple syrup
lemon juice

Preheat oven to 375f. On a floured surface, roll pastry out to about 1/4-inch thick and is roughly 12-inches in diameter; it doesn’t need to be perfect. Transfer dough to a parchment paper lined baking tray.

Combine fruit with sugar, flour, zest, allspice, and lemon juice. Spoon fruit mixture in the center of the dough. Make sure to leave a two-inch border all around. Lift the edges of the crust over the fruit and leave the center open. Brush the pastry with a beaten egg and sprinkle with demerara sugar.

Bake 50 minutes or until crust turns a light brown and the filling bubbles.  Remove from oven and let stand 10 minutes before slicing.

The Culinary Chase’s Note:  Don’t worry if your pastry tears, pinch the dough to seal any cracks – it’s supposed to be rustic!  Serve alone or topped the with a yogurt topping…so darn good.  Enjoy!

Peach and Blueberry Crostata

 

Print

Prep time

20 mins

Cook time

50 mins

Total time

1 hour 10 mins

 

Afraid to make a pie? Try this fruit crostata (rustic tart).

Author: The Culinary Chase

Recipe type: Dessert

Serves: 4 to 6

Ingredients

• pastry for 10-inch pie (homemade or purchased)
• 4 or 5 large peaches (washed, pitted and sliced)
• 1½ to 2 cups blueberries
• 2 to 3 tablespoons brown sugar
• 1 to 2 tablespoons flour, or enough to lightly dust the fruit
• zest of 1 lemon
• 2 teaspoons lemon juice
• 1 large egg, beaten
• ½ teaspoon allspice or 1 teaspoon of cinnamon
• Topping -
• Greek yogurt
• maple syrup
• lemon juice

Instructions

1. Preheat oven to 375f. On a floured surface, roll pastry out to about ¼-inch thick and is roughly 12-inches in diameter; it doesn’t need to be perfect. Transfer dough to a parchment paper lined baking tray.
2. Combine fruit with sugar, flour, zest, allspice, and lemon juice. Spoon fruit mixture in the center of the dough. Make sure to leave a two-inch border all around. Lift the edges of the crust over the fruit and leave the center open. Brush the pastry with a beaten egg and sprinkle with demerara sugar.
3. Bake 50 minutes or until crust turns a light brown and the filling bubbles. Remove from oven and let stand 10 minutes before slicing.

Notes

The Culinary Chase’s Note: Don’t worry if your pastry tears, pinch the dough to seal any cracks – it’s supposed to be rustic! Serve alone or topped the with a yogurt topping…so darn good. Enjoy!

3.2.1311