Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Easy-to-Make Rustic Peach (or Nectarine) Galette
Looking for a delicious and easy-to-make dessert that’s perfect for summer?! This homemade rustic crostata (or galette) with peaches is exactly what you are looking for!
When summer brings its abundant bounty of fresh, ripe peaches, it’s the perfect time to indulge in delightful and comforting desserts that capture the essence of the season.
Just imagine sinking your teeth into a flaky, buttery crust that’s just slightly crunchy and sugary at the edges, giving way to a burst of drip-down-your-chin juicy peaches (or nectarines!).
If you’ve been hesitant about diving into the world of pie-making, fearing complex techniques and precise measurements, fret not!
This peach galette offers all you love about pie, but with a relaxed, free-style approach that guarantees deliciousness without the stress.
Join me as we explore this easy and mouthwatering summer dessert that’s as pleasing to make as it is to eat.
The Essence of a Rustic Crostata:
Picture this: a golden, flaky pie crust that’s not just a vessel for the delightful filling, but an essential part of the taste experience.
The edges have a sugary crunch that complements the softness of the fruits nestled within.
A Dessert Made for Easy Enjoyment
If you’re a lover of pies but find the idea of pie-making a bit intimidating, you’re not alone.
Crafting the perfect pie dish, rolling out the dough with precision, and achieving the right balance of baking can be daunting.
However, with this peach rustic crostata recipe, you can toss those worries aside.
Thanks to the wonders of modern kitchen tools, preparing the dough becomes a breeze with the help of a stand mixer or food processor. The dough comes together quickly, and a brief chilling in the refrigerator makes it easier to handle when rolling.
Say goodbye to the need of a pie dish—just a baking sheet and some parchment paper are all you require for a stress-free baking experience. Roll out the dough into a rustic circle, generously top it with the luscious fruits, fold over the edges, and pop it into the oven.
One of the most delightful aspects of this peach rustic crostata is its laid-back attitude towards appearance. Unlike more formal desserts that demand precise presentation, this crostata thrives on its homemade aesthetic. The beauty lies in its imperfect edges and uneven folds—every bit a testament to your culinary creation.
So, if you’re ready to embrace the charm of a dessert that radiates warmth and simplicity, this peach rustic crostata is your go-to recipe. It promises the joy of a well-baked pie without the fuss, making it the perfect treat to savor on lazy summer afternoons or to impress guests at any gathering.
Get your apron on and your rolling pin ready, because this delightful summer dessert is just a recipe away!
Other Italian dessert recipes you might like:
Easy-to-Make Rustic Peach (or Nectarine) Galette
Looking for a delicious and easy-to-make dessert that’s perfect for summer?! This homemade rustic crostata (or galette) with peaches is exactly what you are looking for!
Servings:
6
Prep Time
20 min
Cook Time
50 min
Resting Time
Total Time
1 hr, 10 min
Ingredients
- 1 3/4 cups (210 gr) of all-purpose flour, plus a tablespoon for the counter
- 2 tablespoons (30 gr) sugar
- ½ teaspoon salt
- 1 lemon, grated zest
- 1 stick (4 oz, 115 gr) unsalted butter, chilled
- 1 egg
- around 4 tablespoons (60 ml ) water, chilled
- 4 medium peaches or nectarines, sliced
- 1/4 cup (50 gr) sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- pinch salt
- 1 tablespoon milk (or 1 egg + 1 tablespoon water)
- crystalized sugar, optional
Instructions
- Cut the butter in small cubes and place in the freezer for 15 minutes.
- Combine the flour, sugar, salt, and lemon zest in a food processor. Mix until combined. Add the butter and pulse a few times until the butter is reduced to small (pea-size) pieces.
- Add the egg and water and pulse and mix until the dough comes together. Add more water if necessary, one teaspoon at a time.
- Move the mixture to a large piece of plastic wrap. Make it into a disc. Wrap it in plastic and chill in the refrigerator for at least 30 minutes.
- In a bowl mix the sugar with the cornstarch, salt and the cinnamon. Add the peaches cut in slices (about 16 slices each). Toss.
- Preheat the oven to 375º F (190º C). Roll out the dough on a lightly floured surface. Sprinkle the top with flour, and turn the dough often to make sure it doesn’t stick to the counter. Roll to about a 12 inch to 13 inches (30-33 cm) circle. Place it on a baking sheet covered with parchment paper, helping yourself with your rolling pin. Place the fruit in the middle of the dough and distribute evenly (you can arrange the peach slices nicely in circles if you like). Make sure to leave an edge around the border of about 2 inches (5 cm). The tart will come out to be about 10 inches in diameter.
- Fold the edge over the fruit, making some pleads. If the dough breaks at any point, don’t worry! Pinch the dough to seal. Brush the border with milk or eggwash. Sprinkle the edge with sugar crystals and more cinnamon if you wish.
- Bake at 375º F (190º C) for about 50 minutes, until golden on top. Let the crostata cool for at least 15 minutes before cutting. Serve at room temperature, or warm … and how about with a scoop of vanilla ice-cream?! Delicious!!
