While I was making the dough last week for my tomato tart I couldn’t help but think that there would be a sweet version with peaches somewhere in my future. I’ve never been much of a pie baker, but the one crust crostata is right up my alley.
We were invited to a friend’s house for dinner and I offered to bring dessert. This crostata comes together in a snap and it’s fine to make the dough a day or two ahead. I used the exact same dough as for my tomato tart (linked above) with the addition of a tablespoon of sugar.
The filling was simply 3 large, ripe peaches that I peeled (drop in boiling water for less than a minute, remove and the skin comes right off) and sliced. I tossed these with about a teaspoon or two of flour, a tad of sugar and some freshly grated nutmeg.
Once you roll out your dough, fan your peaches out into a circle and fold the edges of the dough up over the top. Brush the crust with a little beaten and egg and sprinkle with sugar. I always bake on a parchment lined baking sheet and this went into a 375 degree oven for about 35 minutes.
There was something about this crostata that inspired me to make ice cream-something I haven’t done in about ten years. I had visions of creamy vanilla ice cream melting over the warm crostata. If I must say so myself, it was pretty darn good.