Thursday 6 September 2018
Rhubarb and Peach Crostata
There is something about the look of this rustic tart that really wins, hands down for me! To me rustic means unsophisticated, ragged and unpretentious. So often it is so much tastier as the dish is made from the heart with a special ingredient.......LOVE. Where the focus is sharing the love you have for people through the food you make for them, not through what it looks like. Quote by Cesar Chavez
This Peach and Rhubarb Crostata is the epitome of ‘rustic’ cooking. You can fill it with all sorts of seasonal fruits, given that they are the right kind of fruit for baking. I have put a few links to other galettes and crostata's after this recipe. You can easily make them savory as well. However, I prefer them the sweet way, served with a lovely dollop of fresh cream or ice-cream on top! I would probably go so far to say that it is one of my favorite desserts as it ticks so many boxes…crunchy pastry, tick, sweet, cooked fruit, tick, fresh whipped cream, tick! It’s pretty amazing and really quite simple to make. Peaches have flooded the markets right now and the rhubarb is ripe for the picking! Two flavors I love! I was a bit apprehensive about putting them together......however, on a second thought why not!!!! The bite on my fork with a chunk of peach and the slurry of rhubarb really was delightful on the tongue. Oh.....and the pastry, light and delicious!
This dish takes about 1 1/2 hours total.
Peach and Rhubarb Crostata
1 1/2 c. all purpose flour
1 1/2 T sugar
1/2 tsp. salt
3/4 c. chilled unsalted butter, cubed
1 large egg
1 T milk
Combine the flour with sugar and salt in a food processor, pulse for 5-7 seconds. (Option- use a fork to blend) Add butter, pulse until butter is reduced to pea size pieces.(Option to use a pastry blender by hand or in my case as we were camping, two forks and clean fingers) Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps appear.
1/4 c. cornstarch
2 c. rhubarb, cut into 1/2 inch pieces
3 fresh peaches, sliced and cut up
1/3 c. sugar
1 large egg, beaten
sugar for dusting
Preheat oven to 400 F degrees
In a small bowl dissolve cornstarch in 3 tablespoons water, set aside. In a large heavy saucepan combine the rhubarb, peaches and sugar. cook over medium heat, stirring until the sugar dissolves and juices appear....4-5 minutes. Mix in the cornstarch/water and bring to a boil. Spoon the mixture into a bowl and cool for about 30 minutes. (rhubarb will will not be tender)
On plastic wrap or a floured surface roll out the dough to approximately 12 inches round. Move to a silpat or parchment lined baking sheet, brush with the egg mixture and mound the filling into the center of the dough. Spread out leaving a 1 1/2- 2 inch border. Very gently fold the edges over the filling, pleating it where necessary.
Brush the edge with the egg mixture, sprinkle with sugar. Bake until pastry is golden brown and filling is bubbly, about 45 minutes.
Allow the crostata to cool on the baking sheet. Once it is cool slide it onto your platter or footed plate, present to guests and then cut into wedges.....I serve with whipping cream or vanilla ice cream.
I love this simple rustic method! Here are some links to other crostata/galette recipes-
Rhubarb and raspberry crostata
Peach mascarpone crostata
Strawberry Rhubarb Galette
I really enjoy this time of year....Summer turning to Fall, the warm days and cooler evenings. The beautiful green trees turning to my favorite colors, reds, oranges and yellows....long walks and sitting on the veranda next to the fireplace......ahhhhhhh perfect!