Pie! Galette! Crostata! OH MY! It has been awhile 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 you 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 v...