A crostata (aka galette if you’re in France) is basically a free-form pie that is a little less sweet and a little heavier on crust, both features that suit my tastes well. It’s also easier than pie, literally, and I feel like it doubles as a breakfast pastry. (Okay, I feel like pie doubles as a breakfast pastry too but this really is less sweet.) You can use just about any kind of fruit; apples, berries, cherries, pears… I recently made a sweet/savory one with pluots and figs that I topped with blue cheese and pecans, big hit with the book club. This recipe showcases fresh peaches, in season now! Continue reading “Peach Crostata”
