Peach Blueberry Ricotta Crostata

Peach Blueberry Ricotta Crostata- Easy, Beautiful, and Delicious!

This beautiful crostata is filled with peaches, blueberries, ricotta and honey on a cornmeal crust! My friends go nuts over it because it is so beautiful, but trust me, it tastes even better than it looks!

Below are a few of the most common questions I get when I serve my guests this crostata!

How long can I store the finished crostata? In my opinion, it is best to eat this crostata fresh baked. It will last for 3 days in the refrigerator. Reheat the crostata in a 300 degree oven for 15-25 minutes until it’s warm in the center and crust is crisp again.

Can I use cream cheese instead of ricotta? Sure! You choose your favorite cheese……maybe even goat cheese?……yummmmm

What’s up with the cookies? The cookies are one of my big tips for making crostatas….without the crumbs, many of the juices may seep out. You can also use 3 teaspoons of cornstarch but I don’t think it works as well as cookies!

Now: Be Calm and Crostata On

Here’s how to make this beauty:

crostata, galette, tart, berry pie, peach crostata

dessert, brunch

italisn

Yield: 8

Author: Lauren Lane

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Peach Blueberry Ricotta Crostata (galette)

Fresh, beautiful fruit crostata, sure to impress your guests.

Prep time: 30 MinCook time: 55 MinTotal time: 1 H & 25 M

Ingredients

• Corn Meal  Pie dough(or your favorite recipe to store-bought)
• 1 cup full-fat ricotta
• 2 Tablespoons honey
• 3 peaches, sliced
• 1 cup blueberries
• 4 vanilla wafers, crushed
• 1/4 cup jam,
• your choice to glaze the top
• 1 egg-whisked

Instructions

1. Combine the ricotta and honey. Roll the dough out the dough into a rectangle (or any shape) and transfer the dough to a parchment-lined sheet pan.  (or roll it directly on the parchment paper) 
2. Spread the ricotta and honey on the dough, leaving a 1 1/2 border.  Sprinkle the crumbled cookie pieces over the ricotta and honey. This tip will keep the juices from flowing out of the crostata.
3. Arrange the peach slices and add the blueberries in between the slices. Fold the edges of the pie dough, and be sure to crimp the corners tight. Melt the jam in the microwave for a few seconds and brush the heated jam on top of the berries. It will make the berries shiny and pretty! Brush the pie crust with egg wash.  Again, it makes it shiny and pretty.
4. Bake crostata at 375 in the lower third of the oven for about 50-60 minutes. The time will depend on the thickness of your dough and oven. You will know the crostata is ready when the crust is golden brown, and the fruit filling is bubbling at the edges. Serve warm or at room temperature.

Nutrition Facts

Calories

278.67

Fat (grams)

12.45

Sat. Fat (grams)

5.63

Carbs (grams)

37.16

Fiber (grams)

2.09

Net carbs

35.07

Sugar (grams)

17.23

Protein (grams)

5.98

Sodium (milligrams)

163.02

Cholesterol (grams)

39.02

https://www.lauren-lane.com/blog/peach-blueberry-ricotta-crostata

© Lauren Lane

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