We now return to our continuing story of crostata creation….
I’ve been focusing on these ridiculously easy and adaptable morsels of buttery crust wonderfulness a lot lately, and I offer up no apologies. Nope, not a one. Let’s face it, there isn’t much better in this world than a swell piece of pie. Maybe chocolate….and bacon…and wine… OK, so there’s a lot of good stuff out there, but pie of any shape and in any language is still pretty high up on the swell meter. So, in our continuing saga of crostata (nee galette, nee pie) variations, I offer up the following three, which are sitting on my counter right now just waiting for us to dig in.
[For specific bake times, dough and frangipane recipes, check out last week’s post]
Peach, Blueberry Frangipane: To last week’s blueberry frangipane variation, instead of all blueberries, do just a border, and then a circle of thin cut ripe peach in the center. Sprinkle the peach slices with about a teaspoon of sugar. Fold edges over, brush with cream, a sprinkle of sugar and bake.
Cherry Rhubarb: Instead of all rhubarb slices, do a border of pitted and halved black cherries, on a bed of ground almonds with a 1/2 teaspoon of tapioca and some strawberry rhubarb jam (or strawberry jam if that’s all you have). Generously sprinkle fruit with turbinado sugar, fold,
Cherry, Goat Cheese and Herbed Walnut: I use semolina crust for this one. Chop some walnuts together with a mix of herbs (I used basil, flat leaf parsley, and thyme). Put a layer of herbed nuts on the crust, then sprinkle some goat cheese on top. Add a layer of pitted halved cherries and top with some more herbed chopped walnuts. Fold edges, brush with egg wash, sprinkle a little salt and pepper on the crust, and bake.
My mom has been visiting me in OR for the past week, and her one request in the “what to do while visiting in OR” was to learn how to make pate brisee. The culinary karmic circle has gone a full 360. She took this video on how to fold the crust. The Ed Sullivanesque plate-spinning music is optional…
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