of the flour, 1 tbls. of the sugar, orange zest, and orange juice. Thanks for popping back and letting me know how you went Joyce! This site uses Akismet to reduce spam. Transfer the pastry and parchment paper to a baking sheet or invert the pastry into a 10 inch cast iron skillet that has been lightly floured. 1 pinch Salt. 1/2 tsp Salt. I love hearing your feedback and answering your questions! ALL RIGHTS RESERVED, Peach Blueberry Galette with Almond Crust. Repeat until all of the flour mixture is moistened. In a medium bowl, combine almond, flour, sugar, and salt. 1 tsp Cinnamon. And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3. Oh thank you so much Martine! I always thought a galette would be so hard to make but you make it sound kind of easy I even have plenty of berries left in the fridge so maybe I could try it out soon! Shape it into a thick circle, wrap in plastic wrap and pop in the fridge for at least 2 hours, Preheat oven to 425F and make sure you have a rack in the middle of the oven. This rustic peach and berry crostata recipe is a free-form baked pie with a layer of ground … All in all a success - Thank You! Instead, this peach galette recipe comes about because of my son's 2nd birthday. 30. Preheat your oven to 375′ F. Mix this very well to combine unit most of the sugar appears to be dissolved. There's just something I really love about the rusticity of a galette or crostata. 3. I love galettes for summer fruit - so easy and the best way to enjoy a light dessert! Make the filling: Combine the fruit and sugar in a large bowl and let sit at room temperature until the … 1 tbsp Sugar. Pulse the flour and the butter in a food processor until they resemble fine breadcrumbs. Save my name, email, and website in this browser for the next time I comment. The main thing to take away from this is that crostata dough should not look perfect and you should not stress about trying to make it look perfect! The crust is super easy, and it isn't supposed to look meticulous, it is supposed to look rustic and earthy! To start the Mini Blueberry Peach Crostatas, prepare the crostata dough. Your email address will not be published. To make the pastry: combine the flour, sugar, salt, and lemon zest in a large mixing bowl. I'll try your butter crust and your method, but....I am very afraid! Copyright © 2020 Whole Food Bellies on the Brunch Pro Theme, A delicious no-fuss buttery crust surrounds juicy juicy peaches and blueberries to make for the perfect summer treat, Pop the flour and salt into a food processor, and pulse to combine. Or if Pinterest isn’t your style, bookmark this post! Preheat oven to 375ºF. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust and use myself. Line a rimmed baking sheet with parchment paper. As an Amazon Associate I earn from qualifying purchases. The blueberries and peaches … Instead of looking like something you have bought from a fancy store, it looks like something your old grandmother has painstakingly put together. Combine the milk, room temperature egg, and room temperature Neufchatel in a … Wrap the ball of crostata dough tightly in some beeswax or cling wrap and put in the fridge for at least an hour. Instead, through aside your perfectionism and do this: I can't stress the need to not be perfect enough. A crostata is an Italian baked tart (similar to a pie) with large chunky pieces of fruit for the filling. Using a pastry blender, cut the butter into the flour mixture until pea-sized crumbs form. Then, add your cubes of butter and … Pinned! After refrigerating the thick (about 1") dough round, even after sitting on the counter for 10 minutes, it was pretty tough to roll it into a 15" circle - it kept breaking up. I know, I know, I should be making him some elaborate Thomas cake complete with blue food coloring, and movable wheels. This one is pretty hard to stuff up, I am sure you will go great . Hi, I'm Donna. I used to make a really good piecrust, with flour, Crisco, salt and water.It was my mothers, and was always flaky and tasty. (leave the center of the fruit filling uncovered). It bakes up golden with vanilla-cinnamon peaches bubbling in the center. size of butter cubes etc). Blueberries and Peaches (especially peaches) can be very juicy and will release even more juices as you cook them. Oh dear.. Like you, I don't much bake, because of the precision required. How to make Peach-Blueberry Lavender Crostata: Make your crostata pie dough by pulsing the dry ingredients in your food processor until combined. All you need to make this delicious Crostata is: Honestly, I have a love/hate relationship with baking. Peach and Blackberry Crostatas. Blueberry Peach Crostata | Coley Cooks. I would love it if you joined me on a journey of creating happy people and happier bellies by cutting down on the processed foods in our diets, and indulging instead in delicious whole foods. Your email address will not be published. I plan on making the crust with a different filling this afternoon, so I will definitely update the post with more pointers using your feedback (i.e. Process the almonds in a food processor until finely chopped. Now this dessert just screams summer. Add in half the butter and pulse until combined, and butter is covered in flour. peach and blueberry crostata. For detailed instructions on making the dough please see the notes in the post above. I am sure next time it will be even easier. This No Fuss Blueberry and Peach Crostata can take you back to your childhood with its rustic flavor and appearance. But to be honest, when I asked him what cake he wanted for his birthday, his exact response was 'peaches, blueberries and biscuits' (we call cookies biscuits). Drizzle in the ice water, and toss with a fork until the mixture just begins to come together, Using your hands, gather the dough and gently knead until the dough is holding together. Oh don't be scared of baking! I focus on fast, simple and seasonal dishes the whole family will love - kid approved of course! Scatter the blueberries on top, followed by the coconut sugar, Gently fold the edges of the dough over the fruit to make a rim. The fact that this galette has blueberries in has won me over. ; Pot holders: Once your blueberrry crostata is done baking you will need potholders to pull out the scorching hot baking sheet. I love eating the end result (who doesn't? Produce. 1/4 cup Vanilla sugar. Crostata Crust Instructions Using an electric mixer fitted with the paddle attachment, into the mixing bowl add the flour, cornmeal, and salt. It sounds like an amazing pairing and this tart is my biggest inspo to get it going. I really want to eat it now after seeing these delicious looking pictures . Stir occasionally. First, I actually didn't know how to cut up the butter, or what "small pieces" meant (I used a sharp knife and made little 1/4 inch cubes). Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Cut peaches and plums in wedges, place in bowl with blueberries. Links are allowed when clear credit is given to wholefoodbellies.com with appropriate and specific direction to the content. Baking & Spices. 1 Egg. Set aside to cool completely. Bake for 40 to 45 minutes until the filling is bubbly and the crust is golden brown. ), but I really dislike the finickiness of it (that's a word right?). Sprinkle over the lemon juice, and toss again. Add flour, sugar and salt in a bowl. Here are a few of the kitchen tools and ingredients you would need to make any crostata your heart desires. For crostata: 1 homemade pie crust (see earlier post of no-fail pastry) 6 small ripe peaches, pitted, peeled and cut into 1-inch chunks 1/2 pint blueberries (or some combination of fruit you have in hand to make … We have a peach tree at the end of our driveway, right next the mailbox. In a food processor, pulse 1½ cups flour with granulated sugar and ½ teaspoon salt until … Ingredients: Pie dough (your favorite recipe) 1 cup full-fat ricotta 2 Tablespoons honey 3 peaches, sliced 1 cup blueberries 4 vanilla wafers, crushed 1/4 … Fold edge of crust over fruit mixture, pleating edge as necessary. And that, my friends, is why I just adore this blueberry and peach crostata. Method:. After baking only 40 minutes, it looked like your picture (pretty much), but I had forgotten to add the sugar! Sweet blueberries and juicy peaches are the best part of summer. Haha thanks Jo I know, I know, I am just more a fan of the cooking side of things (baking isn't one of those things that comes naturally to me) - i do need to practice more! To finish: Preheat the oven to 425 degrees F. Pour the filling into the center of the dough, leaving a 2 … I am glad you loved the flavour even though it was harder than anticipated. 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 Preheat oven to 300ºF. Preheat the oven to 400 F. In a large bowl, combine the flour, sugar, salt, and lemon zest. Peach and Blueberry Crostata serves 6. Home » No-Fuss Blueberry and Peach Crostata Recipe, Last Updated on May 19, 2020 By Donna1 16 Comments. The imperfect crust is what gives the galette its charm and rustic feeling. There’s truly no fancy tricks to making this crostata, it’s super easy and perfect for any occasion. We actually ate it for breakfast a few days with a dollop of Greek yogurt. In a bowl, gently mix peaches, sugar, and flour together. 2. They can't step away from attaining the perfect looking dough and put WAY too much effort into making this look good and it doesn't work for them. Bake the peach tart, galette or crostata for 20 minutes or until the crust is golden brown. Don’t forget to follow Whole Food Bellies on Pinterest for more recipe inspiration! For tips on how to easily peel your peaches, 1. Oh thank you Dana It took me a few tries to get it just the way I like it, but the end result in this recipe is just perfect Oh and yes, you need to try peaches and blueberries together - a delicious combo!! 1 9/16 cups Flour. Combine sugar, lemon zest and … Here, I used peaches and blackberries—a deliciously sweet-sour combo that’s hard to beat. The dough can be frozen for up to 3 months. Oh wow, just discovered this now and it looks delicious! In the end, it tasted delicious with some vanilla ice cream, and every one at the table liked it!!!! Mom of three and wife to one. My grandma was a lovely wee woman and all, but there was never much in the way of baking going on there! Do not trim the edges. Thank you for the recipe, and if I fail, it will be on me. I found it difficult to work with. A few weeks ago, the limbs were straining under the weight of a full load of ripe, juicy peaches. Includes step by step photos. Add the egg yolk and pour in the ice water; work it in to bind the dough until it holds together without being too wet or sticky. Intermittently add teaspoons of ice water and pulse until a dough ball has … Dairy. As indicated above, I've never used butter in a crust before. I was able to add the fruit, but when I tried to fold up the edges, they cracked. This does not have to look neat, but just make sure there are no holes for the juices to seep through, Brush with the egg wash (sprinkle the edges with extra coconut sugar if you wish), Remove from the oven and move to a rack to cool slightly before serving. My recipe should keep your crust from being soggy, especially if you follow my suggestion of using a. Don’t worry about making the crust perfect. Combine the flour, salt and powdered sugar in the bowl of a food processor. Refrigerated. Pour fruit mixture into the center of the pastry round, leaving about 2 … Thaw overnight in the refrigerator before using. Juicy peaches, cream cheese, and pastry make the perfect combo. I saw this recipe, and on an impulse when asked to bring a dessert, I said I would bring this. Great idea to use a pizza stone as they can go soggy otherwise. After I got the mess wrapped in the plastic, it was a little easier to press the crumbs in place. Toast almond by scattering them on a baking sheet and bake for 15 minutes or until golden brown. Whisk together water and egg yolk. Starting about 2 inches from the edge, add the peach slices in rings. A few days after that, I walked to the mailbox, grabbed its contents, and started walking back up the driveway. I gave this 5 stars for flavor, but it was a little more difficult than I anticipated. Set the uncooked pie dough onto the baking sheet. Recipe by Coley Cooks. If you are using a pizza/baking stone then pop that in and let it preheat for at least 45 minutes (if you don't have one don't worry), Remove dough from the fridge at least 10 minutes before you need to use it so that it isn't too cold. You won’t be disappointed. These free-form stunners ooze rustic sophistication, but they’re practically foolproof: Just toss any ripe, seasonal fruit with some sugar, acid, and herbs; haphazardly fold and pinch the pastry; and you’re golden! To make the pie … Remove the dough from the freezer. 4. Required fields are marked *. Add the ice water and pulse again until everything comes together. Next I wasn't able to mix the dough up very well, or kneed it until it stuck together; it was pretty crumbly. Mix the egg and water in a small bowl and brush the mixture over the edges of the pastry. Add … Fold the edges up over the filling, overlapping them in soft folds. Add the blueberries and peaches, and toss to combine. Sprinkle 1 Tbs of the egg mixture over the flour mixture and mix with fingertips. Combine the 1/4 cup flour, 1/4 cup sugar, and salt … The best part about this Blueberry and Peach Galette is that it’s not supposed to look perfect. Unroll pie crust on cookie sheet. Preheat oven to 425 degrees F. In large bowl, toss peaches with brown sugar, cornstarch, ground ginger, and salt. This is where people tend to have the most trouble when making a peach crostata. Toss blueberries and peaches with dry pudding mix, lemon juice and remaining basil; spoon into center of crust to within 3 inches of edge. Baking is awfully restrictive. Gently knead the mixture until the dough comes together in a ball. Add the butter and … Unwrap and place the dough between 2 sheets of parchment paper and use a rolling pin to flatten it into a 15 inch circle. 14 ingredients. This can cause the crust of the peach crostata to get a little soggy. Using the scraper paddle, lightly mix until blended. The best I could do was a very rough 14" "shape", a little thicker than I wanted. Me too, I can't get enough of that fruit combination, and have been having it in my smoothies all week . Set aside. Sprinkle the edges with coarse sugar. Add the rest of the butter, and pulse again until just coated with flour, Transfer the mixture to a bowl. 1 lb But firm peaches, ripe. A peach crostata is the perfect dessert for any occasion. Step 1 Pulse flour, sugar, and salt in a food processor until combined. It is *all* about the practice, just like regular cooking. Now, I would love to tell you some lovely story about this blueberry and peach crostata recipe being handed down from my grandma, whom lovingly made one for us every Sunday afternoon....but that would be lying. Remove the dough from the fridge and in between two pieces of parchment paper roll the crostata dough into a rough circle. Heat oven to 400 degrees, and position a rack in the lower third of the oven. Remove the top sheet of parchment, leave the bottom sheet and transfer the dough to a baking sheet (still on the bottom sheet of parchment). You've got such a great crust going! Kitchen Tools. Like you, I think, I prefer to cook dishes where I can improvise around unmeasured quantities; a pinch of this, a spoon of that. If you leave the skin on, it may be too tough and make for chewy pieces in your galette, which just won't work well. peeled and sliced (about 1.5lb)(see notes for easy peeling tips), Using scissors, cut the exposed areas of the parchment paper. Roll the dough out into a 12-inch circle on a lightly floured sheet of parchment paper. Cool on a wire rack for 1 hour. One thing we learned from making our Peach Blueberry Crostata is that the dough needs to chill in order for it to hold its shape as you place the fruit in and fold the dough around it. The juicy blueberries and peaches will have you singing the praises of summer while the buttery, flaky crust has you thinking of heaven. Gently stir until evenly coated. Follow the instructions in step 2, wrap the dough tightly in plastic wrap and place it in a zip-top bag before freezing. Dough to make this please tag me on Instagram with @ wholefoodbellies so I can share <. 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The need for exactly measured ingredients just peach blueberry crostata me out, and process until resembles... On the dough please see the notes in the end of our driveway, right next the mailbox tried recipe! ; using on/off turns, blend just until butter is reduced to pea-size.! N'T stress the need for exactly measured ingredients just stresses me out, and together! Or crostata pieces of fruit for the next time it will be on me peaches are the best about. Toss again baking only 40 minutes, it ’ s super easy and the best part about this and.