Peach-Ginger and Ricotta Crostata plus Giveaway

I love seeing the baskets of fresh peaches at the grocery store.  

Sure it’s not the same as the bushels I get from the Farmer’s Market.  I still have another few months to go before I can get my hands on local peaches so for now this is as close to fresh as I can get.

Peaches have to be by far my most favorite seasonal fruit.  And when peach season is here I constantly have peaches in the fruit bowl; sometimes to many.

What do you do when you have peach overload?  You create a endless array of peachy recipes.

No, no I won’t bore you again with peach week as I did last year but I will share with you a peach recipe that I find quite delicious.

I am the type of person whom when I look at a food or an ingredient the wheels in my brain turn a thousand miles a minute on all the different things I can create with it.  On the other hand sometimes I go with my first instinct.  It’s like that little person inside my brain said make this, period.  And so the creating process begins.

That is what happened with these.  I looked at my peaches, and I just said I need to make a peach crostata with fresh ginger.  No question.  No wheels turning.  No deliberating or thinking about it.

I wish I could make decisions like that all the time.  And I bet Mr. Mother Thyme wishes I could do that as well since 99% of the time I ponder about every little thing.

Not when it comes to food; usually.

So the question of the day is what is the difference between a galette and a crostata?  Ready for this answer?



Yep.  Galette is the French term as Crostata is the Italian term.  At the end of the day when all baked and ready to eat they are both simply free form pies.   I figured since I’m using ricotta which is Italian I’d call this a crostata.  Makes sense, right?  

I combined this one with some fresh ricotta with a peach and ginger topping.  I added just a few blueberries merely because I had them on hand plus I thought they just added a little color to this.  The star of the show really is the peaches mixed with some spices and freshly grated ginger.  The ricotta has just a pinch of sugar and cinnamon to make a creamy base.  This comes together beautifully on a flaky, buttery crust.

What are some of your favorite galette, crostata you like to make?

So guess what is happening in a few weeks?  We are heading on our first family vacation with the kids.  I bet you guessed that right?  Oh yes, we are packing up the twins and heading to the Adirondacks for a  family vacation at The Sagamore.  What also is happening is it will be my first blogoversary!   I can’t believe its been a year.  It has flown by.  What a year it has been and I am so thankful for you; my readers, my friends and all the wonderful people I have gotten to know; I feel truly blessed.  

As a way to say thank you and to celebrate the blogoversary I have a few little giveaways planned.   So why wait?  Let’s start a giveaway today!

One of my favorite things I have discovered is Fleur de Sel.  Have you ever tried it?   It is a salt, but just not an ordinary salt, it is the grand daddy of salts.   This is amazing stuff friends.  Put it on fruit, ice cream, desserts, you name it.  I recently had to pick up another jar of it and thought I would like to give a jar to one of my lucky readers as well.  

Giveaway is now closed.  Congratulations to Melissa C!  Please email me your mailing address so I can ship this to you.

Who wants one?  

To enter for your chance to win a jar of Fleur de Sel simply comment below letting me know what is your favorite thing to use Fleur de Sel on or what would you like to try it on.    Please leave an email address in the comment field.

If you don’t put your email address, please check back on June 21,  2012 to see if you are the winner to contact me to claim your prize!

You can earn up to 6 additional entries by doing any of the following.  Leave a separate comment for each entry.  One entry per each of the following.  If you are already a fan on Facebook or follow @MotherThyme on Twitter please leave a comment line with valid email letting me know.  
1- Subscribe to Mother Thyme RSS Feed  or email (or let me know if you are already a subscriber).
2- Become a fan of Mother Thyme on Facebook.
3- Follow Mother Thyme on Twitter @MotherThyme.
4- Tweet this giveaway:  “I want to win a jar of Fleur de Sel from @MotherThyme #giveaway”.  Leave a comment back here that you did.   * You can tweet this once a day for additional entries 
5- Share with your friends or fans on Facebook. 
6- Follow me on Pinterest and pin this post.  

Giveaway open to US residents only.
Entries can be submitted between June 14, 2012 and giveaway end at 11:59pmEST on  June 20, 2012.  Any duplicate entries will be deleted.  Any entries received after giveaway closes will be deleted.   Only entries left on this post qualify for drawing.  
One winner will be selected at random.  Please leave a valid email address or contact information.  The winner will be contacted via email and have 72 hours to respond.  If winner does not respond within 72 hours a new winner will be selected.  
If you don’t feel comfortable leaving your email address the winner will be announced here on June 21, 2012.  If no contact information is given, the winner will have 72 hours to contact me to claim prize.  If winner does not contact me by 12:00pmEST on June 24, 2012 they will be forfeited.

This giveaway is sponsored by Mother Thyme and shipped from Williams-Sonoma.  

Good luck! 

Peach-Ginger and Ricotta Crostata

Serves 8 
For Crust:
1 cup all-purpose flour
1 teaspoon sugar
Pinch of salt
7 tablespoons unsalted butter, chilled and cut into small cubes
1 tablespoon sour cream
2-3 tablespoons ice water

For Filling:
4 ripe peaches, sliced
3 tablespoons sugar plus a few pinches
1 tablespoon flour
1 teaspoon freshly grated ginger
2 pinches cinnamon, divided
Pinch of nutmeg
Pinch of ground cloves
Pinch of ground ginger
1/2 cup ricotta cheese (fat free, part-skim or whole milk)
1 egg, beaten

For Topping (optional):
Handful of blueberries 
Confectioners sugar for dusting 
Sprinkle of Fleur de Sel

Prepare crust:
In a food processor combine flour, sugar and salt and pulse one or two times.  Add chilled butter cubes and pulse in 5-10 seconds intervals until mixture resembles coarse crumbles.  

Add in sour cream and about 2 tablespoons water and continue to pulse in 5-10 seconds intervals until mixture comes together.  

Remove dough and place on lightly floured surface.  Knead just a few times.  Form a disc and wrap in plastic wrap.  Chill for at least 1 hour.

Prepare crostata:
 Preheat oven to 400 degrees Fahrenheit.  Line a baking sheet with parchment paper and set aside.
In a medium bowl add peaches, 3 tablespoons sugar, flour, grated ginger, a pinch of cinnamon, nutmeg, cloves and ground ginger and gently toss.  Set aside.  

Lightly flour a clean surface.  Remove dough from plastic wrap and roll out dough to about 12 inches round.  Transfer to prepared baking sheet.  
Add a pinch of cinnamon and sugar to ricotta mixture and spread on top of dough leaving about a 1-2 inch border.  
Top ricotta with peach mixture. Add a few blueberries if desired. Fold border around peaches making a free form crust.   Lightly brush crust with egg and sprinkle with sugar.

Bake in a preheated oven until crust is golden brown about 20-25 minutes.

Remove and let cool.  Sprinkle with confectioners sugar and Fleur de Sel.  

Slice and serve warm or at room temperature. 


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  1. says

    Your crostata looks pretty amazing! I would probably go boring and use it for some salted caramel cookies or something that I could incorporate caramel with. I just love those 2 flavors together! Thanks!

  2. says

    I’m thinking a margarita is the perfect use – or on top of my lemon shortbread delights.

  3. says

    I pinned it and I follow your blog with Google Reader–I love your blog. Do you think that I could use frozen peaches in this? A friend just gave me a whole zip lock bag of peaches (frozen)…this looks so DELICIOUS!

  4. says

    Mmm, the crosata looks delicious. I think I would like to try the Fleur de Sel on a brownie sundae topped with French vanilla ice cream…now I am starting to get hungry! I spend a lot of time (or should I say thyme?) in the kitchen.

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