Day: August 15, 2011

Peach Rhubarb Crostata

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So I just found out that this month is also National Peach Month or Peach Appreciation Month.  And there’s nothing wrong with enjoying some peaches in the summer (or any time of year for that matter).  Now this recipe is the most thrown-together one that I’ve done recently.  No real exact measurements, just some rhubarb, some peaches, sugar, cinnamon, and flour.  But it’s a crostata so it’s supposed to be all rustic and wholesome and quaint.  So this fits the bill.  But I did add some crystallized ginger to this one to give it some added bite.

But then I started wondering, “Waterlily, what’s the difference between a galette and a crostata?”  Honestly, I have no clue.  From what I can gather, one is French and the other one is Italian.  Both are rustic and free-form.  Both involve a pie crust with some type of filling.  Both are types of pie.  Both can be savory.  I guess, given the regional differences, the filling would give you the clue as to what term to use.  For example, something with apples and figs would probably be a crostata (boy, does that sound good — new recipe ideas!) and something with cherries and frangipane (that sounds good too!) would probably be a galette.  I guess that could count as our cultural nugget for the day!  Here’s what you need:

  • 1/2 pâte brisée recipe
  • 2 rhubarb stalks (mine were kinda small so I used three), cut into 1/2 in. pieces
  • 2 peaches, cut into slices (I cut them into quarters and then cut those pieces into thirds)
  • 2 T. crystallized ginger, chopped
  • 1 t. cinnamon
  • 3 T. sugar
  • 2 T. cornstarch
  • pinch of salt
  • egg wash
  • sanding sugar

1.  Preheat the oven to 375 degrees F.  Roll your dough out into a round about 1/4 in. thick.  Pile the peaches and rhubarb in the middle, leaving a couple of inches around the edge for the crust.  Spread the ginger across the top.

2.  In a small bowl, combine the cinnamon, sugar, cornstarch, and salt.  Sprinkle mixture over the top of the fruit.  Fold over and pleat the edges of the crust, pressing to seal.  Brush the crust with the egg wash and sprinkle with the sanding sugar.

3.  Bake in the oven for about 30-45 minutes, until nicely browned and the fruit has softened.  Let cool for about 5-10 minutes, and serve.