Those of you who hold the inner values in high regard (not only in people but also in cake) and do not only care for nice looks, will live a long and happy life with the candidate I am presenting to you today! You won’t need any molds, won’t have to cut your dough in fancy shapes and the result will be something to be proud of! In my opinion, the Crostata brings a nice and rustic flair to the tea plate and impresses with great combinations of soft, aromatic fruits and buttery dough with a slight crust. Another bonus: it’s versatility. You can fill your Crostata to your heart’s content; there are no limits to your creativity. Try different combinations of fruit, spices and nuts that seem to go along and be surprised by the results! J

For those of you who ask themselves what might be the difference between a Crostata and the popular Galette: There isn’t really any difference. The Galette is the Italian Crostata’s French sibling, so it’s a merely linguistic difference!

These are the ingredients you will need to conjure this delicious pastry:

200 gr of butter

225 gr of flour

45 gr of polenta

100 gr of sugar

Peel of one lemon (grated)

¾ of a teaspoon of salt

80 ml of ice-cold water

15 gr of starch

5 vineyard peaches

300 gr of blackcurrant

1 egg (whisked)

I like to prepare all the ingredients for the dough, so I can finish it as quickly as possible because it gets very soft very quickly if you handle it for too long.

Freeze the butter for 15 minutes, so you can work better with it later. In a middle-sized bowl, mix the flour, polenta, 50gr of the sugar, the lemon peel and the salt. Add the butter in little cubes or pieces (I scraped little pieces off the butter with a knife to make the mixing easier afterwards). Use your fingertips to mix everything.

Now add the water and mix everything quickly with your fingers. The dough doesn’t have to be perfect: As soon as the dough forms and as soon as you incorporated all the water, it is done.

Now you need a plate or wooden board (diameter of circa 15cm) that you will cover with cling film and dust with some flour. Flatten your dough onto it with your fingers until it covers the entire surface.  Cover it with cling film and put it in the fridge for 1 hour.


In the meantime, you can prepare the filling. Cut the peaches into slices and add the washed and dried berries. Mix the starch with the sugar and add to the fruit. Now mix everything carefully with a spoon and let it rest for the remaining time.

Preheat your oven to 220 degrees Celsius (upper/lower heat). Line your baking tray with parchment paper and dust it with some flour. Now put your dough on it and roll it out into the shape of a disc (circa 34cm in diameter, the shape doesn’t have to be perfect).


Put your fruit and some of the emerged juice onto the center of the dough. Leave out a border of 5 cm on the edges. Now fold those edges over the fruit to form a crust. Dot the crust with the whisked egg.

Bake your Crostata for 30 minutes, using the middle shelf of your oven. It is done when the crust is golden and the filling simmering slightly. Let it cool before serving. It is great as it is, but you can also pair it with whipped cream!


Another great filling: Peaches, apricots and almonds! You can also use veggies, just leave out the sugar and lemon peel in the dough (you could use some herbs instead).

I hope you enjoyed this easy, yet delicious recipe!


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