• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Analida's Ethnic Spoon

  • Home
  • About Us
  • Recipes
  • Shop
  • Contact
menu icon
go to homepage
  • Recipe Index
  • About
  • Shop
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • About
    • Shop
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home >> Desserts

    The Easiest Peach Crostata - Step by step

    Published: August 19, 2018 • Modified: February 22, 2022 • by Author: Analida • Word count:1494 words. • About 8 minutes to read this article.

    872 shares
    • 40
    Jump to Recipe Print Recipe

    During this marvelous season of peaches, what better dessert to make than a peach crostata. A crostata or  peach galette is a scrumptious, rustic dessert. It's pie dough wrapped around fresh fruit and baked to golden goodness. In my book, I consider peach crostata a “healthy” dessert, since it's mostly fruit, right?

    Jump to:
    • Step by step photos
    • Tips for a great crostata
    • Frequently Asked Questions
    • Peach Crostata Recipe Card

    Baked peach dessert on a glass plate

    The beauty of this dessert, lies in its rustic character. The Japanese call it: wabi sabi. Nothing to do with wasabi! Loosely translated, wabi sabi is the beauty of things imperfect. And so it's the rustic character of this dessert that makes it beautiful.

    a baked peach dessert on a baking sheet with a bowl of peaches on the right

    At this time of year, peaches are plentiful, not to mention super juicy and amazingly tasty. Although we normally associate peaches with Georgia and other southern states, they actually originated in China thousands of years ago. Peaches were a favorite foods of emperors, and consequently no one else was allowed to eat them. From China, peaches then traveled to Persia and were introduced to the Romans.

    Step by step photos

    1. Place the dry dough ingredients in a food processor and pulse then add the butter and egg.  Pulse to combine and it will start to look like step 2.
    2. Pulse to combine.
    3. It will start to form a ball.
    4. Drop this onto a floured surface.
      a collage of dough ingredients
    5. Form the dough into a uniform disc (notice it's not lumpy anymore).
    6. Wrap the dough in plastic and refrigerate for one hour. If you want, make this a day ahead.
    7. Place the peaches, lemon juice, cornstarch, thyme and sugar in a bowl. Now would be a good time to preheat the oven to 375°F.
    8. Stir to combine until the sugar has dissolved.
    9. Combine the milk, room temperature egg, and room temperature Neufchatel in a bowl
    10. Blend with a hand blender until smooth and then chill.
      Fresh peach filling in a while bowl and another bowl with Neufchatel and egg being blended.
    11. Roll out your dough with a rolling pin to 12". It'll be cold, so use those muscles!
    12. Roll the dough onto the rolling pin.
    13. Unroll the dough onto to a baking sheet.
    14. Spread the chilled cheese mixture over the dough leaving a 2 inch border.
      A collage of dough being rolled out and transferred to baking sheet and then cheese filling spread on top.
    15. Add the peaches over the cheese mixture only then fold up the edges and crimp the overlaps.
    16. Brush the egg wash on the folded up edge.
    17. Sprinkle with coarse sugar over the egg washed edge.
    18. Sprinkle some brown sugar and thyme on the peaches. Bake for 30 minutes until golden brown around the edges.

    A collage of peach filling added to crostata dough and then crimped along the edges.

    Tips for a great crostata

    • The dough can be made in a food processor. Yes, that's right.
    • Leave a one hour cushion for your dough to chill in the fridge.
    • Let your cream cheese, egg and milk come to room temperature for easy blending.
    • Chill the cheese mixture to thicken before spreading over the dough.

    Frequently Asked Questions

    • Can I make the peach crostata dough in advance and freeze it? Yes, freeze the dough before it is rolled out and is still a flat disc. Wrap the disc with foil and seal it in a freezer bag or container. Thaw it out in the refrigerator for several hours before rolling it out and baking. For best results use the dough within three months.
    • How long can I store the finished crostata? It is best to eat this crostata fresh baked. It will last for 3 days in the refrigerator but the crust will start to get a bit softer. Wrap the crostata with foil or plastic wrap while in the refrigerator.
    • Can I freeze the finished peach crostata? No, since this crostata contains dairy in the custard it does not freeze well.
    • Can I reheat the crostata in the oven from the refrigerator? Yes, preheat the oven to 200°F and heat for 15-30 minutes until warm in the center. A smaller portion will take less time. If half of the crostata is left it will take less time to heat up the center.
    • Can I use cream cheese instead of Neufchatel? Sure, these ingredients substitute well for each other in this recipe. The Neufchatel does have a lower amount of fat if you are looking to reduce calories.

    Oh, and finally, if and when you make this delicious recipe for crostata, don't forget to let me know what you  think. I love reading your comments. Also, make sure you share this recipe with your friends!

    If you are interested in more traditional ethnic type desserts here are a few more to check out:
    Polvorones de limón are a Spanish shortbread cookie with a hint of lime and dusted with powdered sugar.
    Pistachio rosewater cookies are a Middle Eastern style shortbread cookie with just a floral hint of rosewater.
    Tusenbladstarta is a Swedish dessert that is like baking 6 big cookies and layering with custard cream, so good!

    Looking for more recipes?  
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook.

    A rustic dessert that is simple to make! Fresh peach crostata with a creamy Neufchatel filling! It one of my favorite farm to table desserts! | ethnicspoon.com
    5 from 1 vote
    Print

    Peach Crostata Recipe Card

    How I love peach season! Fresh peach crostata with a creamy Neufchatel filling. It one of my favorite farm to table desserts! 

    Course Dessert
    Cuisine American
    Keyword easy baking, galette, peach dessert
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings: Change to adjust-> 8 servings
    Calories 385 kcal
    Author Analida Braeger

    Ingredients

    Dough

    • 1 ¾ cups flour
    • 4 oz unsalted butter (1 stick sliced into 1" pieces)
    • 1 pinch salt
    • 2 Tbsp sugar
    • 1 tsp apple cider vinegar
    • 1 egg beaten with 1 Tbsp water

    Peach Filling

    • 4 peaches medium sized cut into ½" slices
    • 2 Tbsp lemon juiced
    • ⅓ cup sugar
    • 1 Tbsp thyme fresh
    • 4 tsp cornstarch

    Cheese Filling (room temperature to prepare)

    • 6 oz Neufchatel softened*
    • 2 Tbsp milk
    • 1 egg beaten

    Finishing Touches Before Baking

    • 1 egg beaten with 1 Tbsp water (for egg wash)
    • 1 Tbsp sugar course, sprinkled on top of the egg wash
    • 1 Tbsp brown sugar sprinkled on top of the peaches

    Glaze - After Baking

    • 2 Tbsp apple jelly

    *Neufchatel is in essence a low fat cream cheese

      Instructions

      1. Preheat oven to 375°F.

      2. Prepare the peach filling: In a bowl place peaches, lemon juice, sugar, thyme, and cornstarch. Mix well and place in the refrigerator.

      3. Prepare the cheese filling: In a separate bowl, mix with a small hand blender the Neufchatel cheese with milk and the egg and place in the refrigerator for about 30 minutes until thick.  (Be sure to have all of these ingredients at room temperature before combining.)  

      4. For the dough: In a food processor place flour, salt, sugar and vinegar, pulse until combined. Add butter and beaten egg and continue to pulse until mixture forms a ball. Remove from the food processor and flatten out on a floured surface with the palm of your hand. Form a round disk, wrap in plastic and refrigerate for one hour or overnight if you want to prep this step in advance.

      5. Roll out the dough on a floured surface to create a 12" circle. Roll up the dough on a rolling pin and carefully transfer to a baking sheet. 

      6. With a spatula spread chilled cheese and egg mixture around the circle leaving a 2" border.

      7. Scoop peach mixture on top of the cheese egg mixture and using both hands bring up dough towards peaches crimping overlapping the dough. Also, make sure you pinch well where the dough pieces touch each other to form a crimp.

      8. Brush the edge of the crust with the egg wash. Sprinkle the course sugar around the edge of the egg wash where it will stick and sprinkle the peaches with brown sugar.

      9. Bake for about 30 minutes or until golden brown around the edges.

      10. After the crostata has cooled and set, heat the apple jelly in the microwave until slightly melted and lightly brush on the peaches only.  This will keep them moist and shiny looking. 

      Recipe Notes

      • The dough can be made in a food processor. Yes, that's right.
      • Leave a one hour cushion for your dough to chill in the fridge.
      • Let your cream cheese come to room temp for easy spreading.

      Frequently Asked Questions:

      • Can I make the peach crostata dough in advance and freeze it? Yes, freeze the dough before it is rolled out and is still a flat disc. Wrap the disc with foil and seal it in a freezer bag or container. Thaw it out in the refrigerator for several hours before rolling it out and baking. For best results use the dough within three months.
      • How long can I store the finished crostata? It is best to eat this crostata fresh baked. It will last for 3 days in the refrigerator but the crust will start to get a bit softer. Wrap the crostata with foil or plastic wrap while in the refrigerator.
      • Can I freeze the finished peach crostata? No, since this crostata contains dairy in the custard it does not freeze well.
      • Can I reheat the crostata in the oven from the refrigerator? Yes, preheat the oven to 200°F and heat for 15-30 minutes until warm in the center. A smaller portion will take less time. If half of the crostata is left it will take less time to heat up the center.
      • Can I use cream cheese instead of Neufchatel? Sure, these ingredients substitute well for each other in this recipe. The Neufchatel does have a lower amount of fat if you are looking to reduce calories.
      Nutrition Facts
      Peach Crostata Recipe Card
      Amount Per Serving
      Calories 385 Calories from Fat 162
      % Daily Value*
      Fat 18g28%
      Saturated Fat 10g63%
      Cholesterol 107mg36%
      Sodium 105mg5%
      Potassium 242mg7%
      Carbohydrates 48g16%
      Fiber 2g8%
      Sugar 24g27%
      Protein 7g14%
      Vitamin A 910IU18%
      Vitamin C 8.7mg11%
      Calcium 54mg5%
      Iron 1.9mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

       

      You might also like to try these:

      • Blender Salsa Verde with Mango
        Got chips? You need some mango tomatillo salsa verde! A little heat and sweet is a great combination! | ethnicspoon.com
      • Bourbon Peach Tea Smash Cocktail
        Refresh on a hot summer day with a bourbon peach tea smash. I love local peaches in this is a delicious cocktail! | ethnicspoon.com
      • Pork Carnitas Burrito Bowl Recipe
        Some of the best Mexican food is so easy to make at home! Slow cooked authentic Mexican pork carnitas burrito bowls is what I am making today. The smell is filling my house and I am getting HUNGRY. Mexican pork carnitas are really the first cousin to pulled pork, a USA favorite. Slow cooker tender and delicious with a nice crispy finish! You will love these authentic Mexican pork carnitas burrito bowls ! Super easy to make in the slow cooker and then crisp up in the oven. Add some pico de gallo, some fried green plantain, avocado and some black beans. | ethnicspoon.com
      « Fast and Easy Shrimp Ceviche Recipe
      Garbanzo Beans with Tomatoes and Onions »
      872 shares
      • 40

      Reader Interactions

      Comments

      1. Morgan Miller

        September 25, 2016 at 4:11 pm

        This looks so good. Definitely going to give it a try.

        Reply
        • Analida

          September 25, 2016 at 5:49 pm

          Thanks Morgan! Check it out. And it should be healthy, since it is fruit, right? 🙂

          Reply
      2. swathi

        September 26, 2016 at 8:25 pm

        Peach crostata looks delicious thanks for sharing with Hearth and soul blog hop. pinning. tweeting.

        Reply
        • Analida

          September 27, 2016 at 3:31 pm

          You are welcome!!! Thanks for pinning and tweeting.

          Reply
      3. Donna Reidland

        September 28, 2016 at 5:44 pm

        I love peaches and this is my favorite kind of dessert ... one with lots of luscious fruit! I'm your neighbor at Snippets of Inspiration Week-End Wind Down Party.

        Reply
        • Analida

          September 29, 2016 at 7:36 pm

          Hi Donna! I am glad you like this kind of dessert. Fruit desserts are the best! Glad to meet you neighbor.

          Reply
      4. Panny Z

        July 23, 2018 at 2:38 pm

        5 stars
        Never knew peaches moved from China to Persia. Peach season is a nice time to make the best of a healthy peach diet.

        Reply
        • Analida

          July 23, 2018 at 7:29 pm

          I love our local peach season too and it is here right now. Let me know how you like this dessert. Thanks!

          Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

      Monthly Featured - Middle Eastern

      • Dolmas- Stuffed Grape Leaves
      • Pistachio Rosewater Cookies
      • Middle Eastern Lentil Soup
      • Lebanese Cheese Fatayer

      Footer

      ^ back to top

      About

      • Privacy Policy
      • Terms & Conditions

      Newsletter

      • Sign Up! for emails and updates

      Contact

      • Contact
      • FAQ

      Our site contains affiliate links to help maintain our publishing activities. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Ethnicspoon.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

      Copyright © 2022 EthnicSpoon.com

      Copyright © 2022 Website managed by SiteCare.com