Peach-Ginger and Ricotta Crostata plus Giveaway

June 14, 2012 By 73 Comments



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?

Nothing.

Huh?

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 
Ingredients:
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




Directions:
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. 

 

Filed Under: desserts, fruit, peaches, pie

Comments

  1. Mandy B says:
    June 14, 2012 at 11:43 am

    I’d love to try this. I bet it would be fabulous on creamy, scrambled eggs.

    Reply
  2. Danielle says:
    June 14, 2012 at 12:13 pm

    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!

    Reply
  3. Danielle says:
    June 14, 2012 at 12:13 pm

    I follow you with Google reader.

    Reply
  4. Shannon says:
    June 14, 2012 at 12:14 pm

    Beautiful, Jen!

    Reply
  5. Stefanie O. says:
    June 14, 2012 at 12:44 pm

    I am already a subscriber of Mother Thyme :-)

    Reply
  6. Stefanie O. says:
    June 14, 2012 at 12:45 pm

    I am a FB fan of Mother Thyme :-)

    Reply
  7. Stefanie O. says:
    June 14, 2012 at 12:56 pm

    I am following your boards on Pinterest and pinned this dessert to my ~Sweet Treats~ board :-)

    Reply
  8. Stefanie O. says:
    June 14, 2012 at 1:01 pm

    I’m obsessed with salted caramel ANYTHING…so I would probably use the Fleur de Sel to sprinkle on some Salted Caramel Cheesecake, mmmm!

    Reply
  9. jhood@hoodlp.com says:
    June 14, 2012 at 2:51 pm

    Absolutely Avocados and a glass of Tequila!

    Reply
  10. kelseygossett22@gmail.com says:
    June 14, 2012 at 3:04 pm

    I receive your emails!

    Reply
  11. kelseygossett22@gmail.com says:
    June 14, 2012 at 3:04 pm

    I follow you on Twitter!

    Reply
  12. Diane says:
    June 14, 2012 at 3:05 pm

    I follow you by email!
    dwmarks33@comcast.net

    Reply
  13. kelseygossett22@gmail.com says:
    June 14, 2012 at 3:06 pm

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

    Reply
  14. Diane says:
    June 14, 2012 at 3:07 pm

    Would love to try it on some chocolate caramel brownies!
    dwmarks33@comcast.net

    Reply
  15. Diane says:
    June 14, 2012 at 3:08 pm

    I’m a FB fan!
    dwmarks33@comcast.net

    Reply
  16. Laura (Tutti Dolci) says:
    June 14, 2012 at 3:19 pm

    Such a pretty crostata, I love peaches too.

    Reply
  17. Cheryl says:
    June 14, 2012 at 4:09 pm

    I would love to try the Fleur de Sel on my new obsession of homemade pretzel bread. Thanks for the opportunity to enter.

    dizzybloom@gmail.com

    Reply
  18. Cheryl says:
    June 14, 2012 at 4:11 pm

    I am subscribed to your RSS Feed.

    dizzybloom(at)gmail(dot)com

    Reply
  19. Cheryl says:
    June 14, 2012 at 4:12 pm

    Following you on Facebook (Cheryl HeartnSoulmom)

    dizzybloom(at)gmail(dot)com

    Reply
  20. Cheryl says:
    June 14, 2012 at 4:14 pm

    Following you on Twitter @HeartnSoulmom

    dizzybloom(at)gmail(dot)com

    Reply
  21. Cheryl says:
    June 14, 2012 at 4:15 pm

    Tweeted

    https://twitter.com/HeartnSoulmom/status/213378757606641666

    dizzybloom@gmail.com

    Reply
  22. Cheryl says:
    June 14, 2012 at 4:18 pm

    I follow you on Pinterest and have pinned this post.

    Reply
  23. Cheryl says:
    June 14, 2012 at 4:21 pm

    Shared this post with my Facebook friends

    https://www.facebook.com/cheryl.heartnsoulmom/posts/122326144572836

    dizzybloom(at)gmail(dot)com

    Reply
  24. Jennie35 says:
    June 14, 2012 at 4:27 pm

    I love it on chocolate truffles!

    Reply
  25. Deb says:
    June 14, 2012 at 6:14 pm

    Fleur de Sel is excellent on roasted vegetables!

    Reply
  26. Deb says:
    June 14, 2012 at 6:15 pm

    I follow Mother Thyme on Twitter.

    Reply
  27. Deb says:
    June 14, 2012 at 6:15 pm

    I am a happy subscriber to your blog!

    Reply
  28. Sylvie @ Gourmande in the Kitchen says:
    June 14, 2012 at 7:48 pm

    I’m with you, I can never get enough of peaches in the summer. I have a bit of an obsession with fleur de sel as well and sprinkle it on everything but it’s especially spectacular in caramel sauce.

    Reply
  29. Melissa C. says:
    June 14, 2012 at 8:05 pm

    Salted caramel!

    Reply
  30. Cassie/Bake Your Day says:
    June 14, 2012 at 8:11 pm

    I had no idea a galete and crostata were the same thing. The peaches are just perfect in this. I think my favorite is blueberry. But these peaches have my mouth watering. Just gorgeous!

    Reply
  31. Cassie/Bake Your Day says:
    June 14, 2012 at 8:13 pm

    I follow you on Twitter.

    Reply
  32. Julie @ Table for Two says:
    June 14, 2012 at 8:27 pm

    I love fleur de sel on brownies, cookies, caramel, basically all sweets!!

    Reply
  33. Julie @ Table for Two says:
    June 14, 2012 at 8:27 pm

    I already follow you on twitter :)

    Reply
  34. Julie @ Table for Two says:
    June 14, 2012 at 8:28 pm

    I like you on facebook

    Reply
  35. Julie @ Table for Two says:
    June 14, 2012 at 8:28 pm

    Annnnd I already subscribe to your blog :)

    Reply
  36. Unknown says:
    June 14, 2012 at 9:00 pm

    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!

    Reply
  37. Amanda Thompson says:
    June 14, 2012 at 9:49 pm

    I would love to use it on caramel brownies!

    adb6{at}humboldt{dot}edu

    Reply
  38. Amanda Thompson says:
    June 14, 2012 at 9:50 pm

    I subscribe to Mother Thyme via email!

    adb6{at}humboldt{dot}edu

    Reply
  39. Shawn @ I Wash...You Dry says:
    June 15, 2012 at 1:05 pm

    I would love to use it on this! Mmm! Looks tasty!

    Reply
  40. Shawn @ I Wash...You Dry says:
    June 15, 2012 at 1:05 pm

    I follow your RSS feed now! :)

    Reply
  41. Shawn @ I Wash...You Dry says:
    June 15, 2012 at 1:06 pm

    I follow you on Twitter!

    Reply
  42. Rachel @ Baked by Rachel says:
    June 15, 2012 at 3:48 pm

    Such a beautiful dessert! I’ve yet to make a crostata or galette but it’s been on my list :)

    Reply
  43. Sally says:
    June 15, 2012 at 6:57 pm

    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.

    Reply
  44. Steve @ the black peppercorn says:
    June 15, 2012 at 9:41 pm

    I have been wanting to make a crostata but have never gotten around to it. This looks incredible!! wonderful photos. I sure the peach tasted delicious

    Reply
  45. ♡♥♬ Carolsue ♡♥♬ says:
    June 15, 2012 at 10:28 pm

    Does this sound awesome or what? Sea Salt Marshmallows! I’d love to try them
    http://pinterest.com/pin/248612841899841166/
    Digicats {at} Sbcglobal {dot} Net

    Reply
  46. ♡♥♬ Carolsue ♡♥♬ says:
    June 15, 2012 at 10:29 pm

    I subscribe to your newsletter via e-mail.
    Digicats {at} Sbcglobal {dot} Net

    Reply
  47. ♡♥♬ Carolsue ♡♥♬ says:
    June 15, 2012 at 10:29 pm

    I like you on Facebook (Carolsue Anderson)
    Digicats {at} Sbcglobal {dot} Net

    Reply
  48. ♡♥♬ Carolsue ♡♥♬ says:
    June 15, 2012 at 10:30 pm

    I follow you on Twitter as MsCarolsueA
    Digicats {at} Sbcglobal {dot} Net

    Reply
  49. ♡♥♬ Carolsue ♡♥♬ says:
    June 15, 2012 at 10:32 pm

    I follow you on Pinterest as cezovski9 and here is the pin to your post
    http://pinterest.com/pin/138204282285451733/
    Digicats {at} Sbcglobal {dot} Net

    Reply
  50. Karen says:
    June 16, 2012 at 12:22 am

    Love to sprinkle some on homemade bread and sweet butter.
    karenreichmann@hotmail.com

    Reply
  51. Nate and Felice Siebach says:
    June 16, 2012 at 3:31 pm

    I would love to try this salt in salted caramel popcorn.

    felice.siebach10@gmail.com

    Reply
  52. Nate and Felice Siebach says:
    June 16, 2012 at 3:32 pm

    I have followed you on twitter and tweeted about this post. Thanks!

    Lmnfelice

    Reply
  53. Nate and Felice Siebach says:
    June 16, 2012 at 3:33 pm

    I liked you on Facebook!

    felice.siebach10@gmail.com

    Reply
  54. Nate and Felice Siebach says:
    June 16, 2012 at 3:35 pm

    I subscribed to your newsletter, and I am so excited for future posts! This peach crostada looks delicious. I think it may be what I make for Father’s Day dinner dessert. My husband loves peaches!

    felice.siebach10@gmail.com

    Reply
  55. Nate and Felice Siebach says:
    June 16, 2012 at 3:38 pm

    I am now following you on Pinterest and pinned this post on my Foodies board. Cat’t wait to try it!

    felice.siebach10@gmail.com

    Reply
  56. Amy L says:
    June 16, 2012 at 7:37 pm

    I’d like to try this salt on the radishes that are growing in our garden, and the tomatoes, too.

    Reply
  57. Amy L says:
    June 16, 2012 at 7:38 pm

    I subscribe in Google Reader (Amy L)

    Reply
  58. Amy L says:
    June 16, 2012 at 7:39 pm

    I already follow you on twitter @amylou61

    Reply
  59. Amy L says:
    June 16, 2012 at 7:43 pm

    I already follow you on Pinterest (Amy Leach) and I pinned this
    http://pinterest.com/pin/38632509274117037/

    Reply
  60. Kristin says:
    June 17, 2012 at 3:01 pm

    I’ve never used fleur de sel but I really want to make some caramel or make a caramel hot chocolate and sprinkle both with it!

    Reply
  61. Kristin says:
    June 17, 2012 at 3:02 pm

    I’m an email subscriber…I love that I know I’ll never miss a new recipe!

    Reply
  62. Kristin says:
    June 17, 2012 at 3:03 pm

    I’ve liked you page on Facebook!

    Reply
  63. Kristin says:
    June 17, 2012 at 3:03 pm

    I’m following you on Twitter!

    Reply
  64. Kristin says:
    June 17, 2012 at 3:04 pm

    Just left a tweet about the giveaway!!

    Reply
  65. Shannon says:
    June 19, 2012 at 7:41 am

    Love it on caramel!

    Reply
  66. meredith m says:
    June 19, 2012 at 6:14 pm

    i want to make salted caramels
    mermont84 at yahoo.com

    Reply
  67. meredith m says:
    June 19, 2012 at 6:15 pm

    i’m a fan of Mother Thyme on Facebook.
    mermont84 at yahoo.com

    Reply
  68. meredith m says:
    June 19, 2012 at 6:17 pm

    tweeted https://twitter.com/mermont84/status/215221558329884673
    mermont84 at yahoo.com

    Reply
  69. meredith m says:
    June 19, 2012 at 6:19 pm

    I Subscribe to Mother Thyme RSS Feed
    mermont84 at yahoo.com

    Reply
  70. meredith m says:
    June 19, 2012 at 6:20 pm

    i shared on facebook https://www.facebook.com/meredith.montgomery.98/posts/335531289859931

    Reply
  71. meredith m says:
    June 20, 2012 at 4:09 pm

    tweeted 6/20 https://twitter.com/mermont84/status/215551761119854593
    mermont84 at yahoo.com

    Reply

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