Summer Peach Crostata

Nothing says summer quite like ripe, juicy peaches baked into a rustic crostata. This simple, free-form tart captures the essence of the season with golden peaches nestled into a buttery, flaky crust.

Season: Summer

Prep time: 20 minutes

Bake time: 45-50 minutes

Serves: 8–10

Peach Filling

5–7 medium ripe peaches, sliced

Zest and juice of 1 lemon

2 tsp monk fruit sugar, or to taste

Pinch of fine sea salt

Fresh nutmeg, lightly grated with a microplane

Pastry Dough

• 1 cup almond meal flour

• 1½ cups Cup4Cup gluten-free flour

• ¼ cup coconut sugar or monk fruit sugar

• ½ tsp fine sea salt

• 1 stick (½ cup) cold unsalted grass-fed butter, cut into small pieces

• 1 egg, lightly beaten

• 1 tsp vanilla paste or extract

• 3 tbsp ice water

Make the Dough

In a food processor or stand mixer, combine the almond flour, gluten-free flour, salt, and sugar. Pulse briefly to incorporate. Add the butter in small pieces and pulse until the mixture resembles coarse crumbs.

Add the egg, vanilla, and ice water (a tablespoon at a time), pulsing gently until the dough begins to hold together. Avoid overmixing.

Transfer dough to a lightly floured surface and form into a ball. Flatten into a 6–7 inch disc, wrap in plastic, and chill for at least 1 hour (up to 2 days in the fridge or 2 months in the freezer).

Prepare the Peach Filling

While the dough chills, place sliced peaches in a large bowl. Add lemon zest, lemon juice, monk fruit sugar, salt, and a dusting of freshly grated nutmeg. Let sit for at least 5 minutes to macerate.

Assemble the Crostata

Preheat oven to 350°F (175°C).

Roll the chilled dough between two sheets of parchment paper, lightly floured on both sides. Roll into a 14-inch circle. Carefully peel back the parchment to prevent sticking, dusting with more flour if needed.

Starting about 3 inches from the edge, arrange peaches in a circular pattern, overlapping slightly. Continue layering until the center is filled. Dot the top with small pieces of butter and sprinkle with additional monk fruit sugar.

Fold the dough edges over the fruit, creating natural pleats and gently pinching to seal. Brush the crust with melted butter and sprinkle with monk fruit sugar for extra crispness.

Bake & Serve

Transfer the crostata (on parchment) to a baking sheet or pizza stone. Bake for 45–50 minutes, rotating halfway through. Check doneness at 40 minutes. The crust should be golden and the bottom fully baked—use a metal spatula to peek underneath.

Let cool for at least 15 minutes before slicing. Serve warm or at room temperature.