In Italy, it’s a crostata.
In France, they call it a galette.
Both are “freeform,” rustic tarts that can be either sweet or savory. In
Italy, crostata recipes can be found dating from the 15th century.
In France, the galette reaches its height with the stylized Galette des Rois, the
traditional dessert pastry eaten on Epiphany (“J’aime
la galette…*”).
Interestingly, while the word crostata is derived from the Latin
crustare, "to encrust," galette is from the Old French galet, or "pebble." Mmmm...pebble..
Well, this is no pebble.
A crostata is easier to make than a pie. You roll the
crust, add a filling to the center and bring the dough up
around the sides of the filling, leaving the center exposed. Any fruit can be
used of course but since freestone peaches are abundant, this week it’s a peach
crostata.
Peach Crostata
For one crostata, approximately 9” to 10” round
Needed: pie crust dough for one 9” pie
4 cups peeled, sliced peaches (5 peaches, a little less than
2 pounds)
6 Tablespoons sugar
½ teaspoon ground cinnamon
2 Tablespoons cornstarch
1 egg, beaten
1. Place the peaches into a bowl. Add the sugar and cinnamon
and mix together; let stand for 20 to 30
minutes.
2. When you are ready to assemble the crostada, heat oven to
450 degrees. Roll out the crust into a circular shape, about 14” around. Place
the dough onto a parchment paper-lined baking tray.
3. Add the cornstarch to the peaches and stir until
dissolved. Using a slotted spoon, place the peaches onto the crust, leaving a
2” border around the fruit. Fold the edges of the dough up and onto the
peaches. Brush the underside of the folded edges with beaten egg to seal and
brush the sides of the crust with the beaten egg. Sprinkle the outside of the
crostata with sugar or a mixture of cinnamon & sugar. Pour about half of
the remaining peach juices into the crostada. Place the crostata into the oven
and bake for 10 minutes, then lower the temperature to 350 degrees and continue
baking for 35 to 40 minutes, until the filling is bubbling and has thickened.
Remove from the oven and let cool.
And yes, some fine vanilla ice cream would be great on the side.
*“J’aime la galette,
Savez-vous comment?
Quand elle est bien faite
Avec du beurre desans.” (from a French children’s song)
(Mais s’il vous plait, n’oubliez pas les peches!)
--C’est juste pour vous, ma plus juene fille. oxox