Pie! Galette! Crostata! OH MY! It has been a while since I baked something warm and sweet, so I got into the kitchen to do just that the past month. What do pies, galettes, and crostata have in common? They are all a form of pie just done a little differently. Pies are found in America; galettes are found in France and crostatas are found in Italy. I made this sweet harissa peach crostata because I could – no particular reason just sweet juicy peach pie of sorts.
A galette, as well as a crostata, is a free-form pie. I prefer to make these over the traditional rolled out dough kind; simpler and more rustic. Why do I find rolling dough soon time-consuming? There are not many pies made at our house, but there are many galettes both sweet and savory being served at our table. And now crostatas.
NY Shuk recently sent me some spices to play with; a sweet harissa as well as some Hawaii. Has anyone tried either?? My first thought for the sweet harissa was to pair it with something chocolatey. Or maybe burnt caramel. Even coconut! I wanted more than that.
Peaches are at their peak this summer season, so I decided to play around with this spice and some sun-kissed yellow peaches. Sweet harissa is a powder, not a paste which most of us are probably more familiar. It is has a warm spicy taste, one that is slightly smoky with a little heat, the kind that kisses your tongue instead of slapping you in the face. When mixed with juicy peaches, a little sugar, and exotic cardamom, you create an enticing dessert that brings to your tents in the desert with camels running around. Or well, to your table for an exciting and tantalizing dessert. A girl can dream ….
I am glad I played with this spice, as this sweet harissa peach crostata is outstanding and I cannot wait to make it all peach season long.
** if you cannot find Sweet Harissa, just a little powder regular harissa to add some heat; but try to find Sweet Harissa as it is very special.
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Sweet Harissa Peach Crostata
2 cups all-purpose flour
2 tablespoons sugar
pinch of salt
1 1/2 sticks frozen butter
4 -5 tablespoons ice cold water
6 small peaches, with skin on, sliced into slices
1/3 cup sugar
1/2 teaspoon sweet harissa – if you do not have use 1/8 teaspoon chipotle
1/2 teaspoon cardamon
In a food processor add 2 cups flour, sugar and pinch of salt. Pulse a couple times to mix.
With the food processor running at the butter a tablespoon at a time, after adding the last tablespoon, pulse a few times to combine.
Begin adding the ice cold water a tablespoon at a time until the dough comes together.
Using your hands lightly knead the dough into a disk, wrap in waxed paper and place in the refrigerator for at least an hour.
Preheat oven to 425.
In a large bowl add the peach slices, sugar, sweet harissa, and cardamom. Fold gently with your hands.
Roll out the dough, into 5 small circles.
One at a time, place a circle of dough onto the baking sheet covered with parchment paper and top the dough with some of the peaches.
Gently fold the edges in.
Repeat until all of the dough is used – 5 will fit on most baking sheets.
Lightly brush the folded edges of the dough with the beaten egg, then sprinkle with sugar.
Place into the oven and bake for 30 – 35 minutes; until golden and lightly bubbly.
Cool for 10 minutes.
Disclosure: This post is not sponsored. We received some spices for review purposes only and were not asked or required to write about it. All opinions are always 100% our own. Thank you for supporting the brands we love and believe in, which makes Chez Us possible.