Plum and Almond Crostata
Shortly after that, I got to take an Italy al Fresco cooking class at Sur la Table. This blog is all about baking, of course, but I do love cooking as well. And, Italian food is one of my favorites. So, I was very excited for the chance to learn how to make some new Italian dishes.
We worked in groups to make some amazing food. There were delicious dishes like Polenta Bites with Arugula Pesto, Farro Salad, Grilled Marinated Steak with Salsa Verde, and a Plum Crostata. Since that class, I’ve had daydreams about that crostata. When I spotted some beautiful plums at a local market, I knew that I had to try to replicate it.
I’ve had a long-standing love/hate relationship with pie crust. I always hated when I would make a pie crust that just didn’t look as nice as I wanted. At some point, I accepted that they just aren’t always perfect. And, you know what? That’s okay. We get far too caught up in making our food look good when what’s most important is that it tastes good. Who’s with me?
Crostata simply means tart. This kind of free-form tart is also called a galette in the French world of baking. Or, just call it a rustic tart. No matter what you call it, if you have pie crust angst, then this kind of tart is the way to go. You don’t even need a pie plate. If you can roll out your dough into something resembling a circle, you’ve got this.
The filling couldn’t be simpler. A little almond paste followed by fresh plums, sugar, and flour. Most any fruit will work, too. So, if you’ve got fresh peaches or blueberries or some other favorite, try a little experimenting with one or more fruits to find your favorite version.
I have been chosen by Haagen Dazs as an ambassador for their Moment for Me campaign. I was provided with admission to the class described above. This post is not sponsored by or affiliated with Sur la Table, although I highly recommend their classes. All opinions written are my own. This post contains affiliate links.
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