Last weekend someone asked me, "Do you have a simple, no-brainer, quick peach dessert?"

Why, yes, I do - a peach crostata!  Just crust and fruit.  It is the epitome of a simple summer dessert.  A crostata is a rustic tart/pie/pastry made directly on a baking sheet with parchment paper (see my favorite pre-cut parchment sheets here, 200 for $12), with fruit piled into the center, then the edges are folded up.  There is no pie dish, tart pan or spring-form pan to clean, and if you use the parchment sheet while baking, you just have give the baking sheet a quick rinse when you're finished.  

What else makes this so simple?  You don't have to the peel the peaches, and you can even use store-bought pie dough.  It only bakes or 15-20 minutes, unlike a 45 minute pie.  I mean really, could there be anything easier?

Oh, I forgot to mention that it is delicious, too.  The flaky crust coated with sugar, filled with warm cinnamon sprinkled peaches is magical.  The short baking time allows the peaches to stay firm and fresh, instead of getting over done and mushy, as sometimes happens in a pie or cobbler. 

Farm to Table Dinner Party Series : 
Farmer's Market Themed Menu

 The Peach Crostata is part of my Farm to Table Dinner Party Menu & Farmer's Market Table Setting.  To see the entire menu, click here.




Peach Crostata 
serves 4

1 pie dough
2 peaches, sliced (keep the skin on)
2 tablespoons of sugar
1 tablespoon of butter, cut into pieces
1 teaspoon of cinnamon
1 pinch of nutmeg
1 egg

Roll out pie dough into a 10-12 inch circle.  Pile peaches into the center.  Sprinkle 1 tablespoon of sugar, the cinnamon and the nutmeg over the peaches.  Dot the peaches with butter.  Fold up the sides of the dough.  Create an egg wash by beating 1 egg, then brushing it on the pastry.  Sprinkle the remaining 1 tablespoon of sugar over the dough.  Bake at 425 for 15-20 minutes.


The pieces of butter combine with the peaches and sugar to make a little bit of sauce in the crostata.


Fold up the sides, pinching it together.


Isn't it beautifully rustic?


Brush with the egg wash.


I like a good amount of sugar (about 1 tablespoon) on the outside of the crust - when it bakes it makes a sugary crust that is perfect with the warm peaches. 


On the baking sheet ready to go into the oven. 


I highly recommend serving it with vanilla (or cinnamon?) ice cream - yum!

Farm to Table Dinner Party Series : 
Farmer's Market Themed Menu

 The Peach Crostata is part of my Farm to Table Dinner Party Menu & Farmer's Market Table Setting.  To see the entire menu & table setting, click here.

Heirloom Tomatoes with Green Goddess Dressing
Eggplant Focaccia Bread
Corn on the Cob with Basil Butter
Classic Cucumbers & Onions
Lemon & Chive Halibut in Parchment Bundles
Peach Crostada with Vanilla Ice Cream
 
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