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Rustic Pear and Walnut Crostata

 
I haven’t had too much time to bake in the past few days. Work has been hectic and I haven’t been getting home until 9 or 10 at night… and well, by then I’ve spent the entire day in the kitchen and I have no desire to step into mine. That said, when I realized I had signed up for the GYCO “pear challenge” I was dead set on making something simple. Sometimes the simplest recipes can turn out to be the best, and this is definitely one of them. You can call it a galette if you prefer, but since I’m Italian I’ll stick with crostata, they’re basically the same thing. A pie dough filled with fruits (usually stone fruits, pears or apples) folded into a “nest,” brushed with egg and covered in turbinado sugar. Sounds delicious, right?! Not only did it smell amazing while it was baking, but it tasted amazing too! We served ours up with homemade whipped cream (only because we didn’t have any vanilla ice cream on hand) and it was gone in a matter of minutes. I hope you’ll give this recipe a try- it’s a keeper!
 
 

Rustic Pear and Walnut Crostata Recipe

5 from 1 vote
Pin Rate
Course: Dessert, Pastries, Pies & Tarts
Cuisine: Italian
Prep Time: 15 mins
Cook Time: 30 mins
Chill and Cool: 50 mins
Servings: 8
Calories: 356kcal
Author: Life Made Simple Team
Print Recipe

Ingredients

  • 5-6 Bosc pears (or Bartlett if you prefer) - skin removed and sliced thinly
  • 4 Tbsp butter
  • 1/2 cup sugar
  • 1/4 cup all-purpoe flour
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1/4 cup chopped walnuts
pie dough
  • 1 1/2 cup all-purpose flour
  • 4 Tbsp butter - cold and cut in 1/2" cubes
  • 3/4 tsp salt
  • 2 tsp white wine vinegar
  • 4-6 Tbsp ice water
  • 1 egg - lightly beaten
  • 2 Tbsp turbinado sugar

Instructions

  • Preheat oven to 425 degrees. Place rack in the center of the oven (this will help prevent the top of the crostata from burning).
  • To make the dough, in a medium size bowl, combine flour and salt, whisk together. Add the cold cubed butter, using a pastry blender, cut for 1 minute (you don’t want the butter to get too small). Gradually add the vinegar, then add one tablespoon of ice water at a time, using your hands to combine the mixture as you add (you might not need all of the water, you just want it to barely hold together). Place the dough onto a sheet of plastic wrap and cover tightly. Place in the refrigerator to chill for 30 minutes (while you prep the other ingredients).
  •  Meanwhile in a large skillet over medium-low heat, add butter. When butter has melted add pears, cook for 5-8 minutes or until they become slightly soft. Remove from skillet and place into a large bowl. Toss with sugar, flour, cinnamon, lemon juice, lemon zest and walnuts- set aside.
  •  Roll out pie dough into a 9″ circle (the edges don’t have to be smooth). Transfer to a rimmed baking sheet lined with parchment paper or a Silpat mat. Place the pear mixture into the center leaving about 2″ of edge around the mixture. To fold, bring up the edges and pinch 5-6 times to help “get rid” of excess dough. Pat firmly around the mixture.
  • Brush the pie dough edges with the egg, then sprinkle generously with turbinado sugar. Place in oven and bake for 30-45 minutes or until the crust is crisp and the pears are tender. Remove and allow to cool for 20 minutes before cutting and serving.
Nutrition Facts
Rustic Pear and Walnut Crostata Recipe
Amount per Serving
Calories
356
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
51
mg
17
%
Sodium
 
328
mg
14
%
Potassium
 
188
mg
5
%
Carbohydrates
 
54
g
18
%
Fiber
 
5
g
21
%
Sugar
 
27
g
30
%
Protein
 
5
g
10
%
Vitamin A
 
409
IU
8
%
Vitamin C
 
5
mg
6
%
Calcium
 
26
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can't wait to see your version!

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Recipe by Stephen + Natalie 

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Comments:

  1. This looks amazing. I love crostatas (or galettes or rustic pies – it doesn’t matter to me what you call it, it all tastes amazing).

  2. This looks FANTASTIC!! I agree with Monica – just love them! Glad you are in the GYCO challenge! 🙂 Claire

  3. I feel the same way – everybody I work with always say my kids must be so lucky to have me for a mom, but by the time I get home I am so sick of being on my feet in the kitchen that I kind of feel guilty about how little I cook for them!

  4. Ok…um..Ok…I would like to try some of this- Please? WOW! This looks holy yummy crazy get in my belly! Thank you for cooking with us- amazing dish!
    Jen