One of my biggest sources of inspiration when I cook is my garden.
We planted two peach trees near the pond last year, and this year they were full of peaches at the beginning of August. I ate them and juiced them for Bellini cocktails, but both trees were still full of fruit when we were about to leave for vacation in Canada. I hate the idea of letting fruit rot on the tree, so I picked them, then washed, chopped, and froze them.
Back from vacation, the trees were empty but my frezeer was full of peaches so I decided to make a tart.
I got the recipe for the tart dough from a friend. I was intrigued by using an american recipe for the dough, and then adding an Italian-style filling.
I followed the recipe for the 9 inch one-crust pie. It was buttery and flaky, absolutely delicious. Next time I'll add some lemon zest in it for some freshness.
For the filling I cooked the peaches in a pan with rosmary leaves, a few tablespoons of sugar and vanilla essence.
I rolled the pastry dough and once the peaches cooled down a little I filled the tart and cook it in the oven.
The result was really good, Chris ate half of it but I want to experiment a different version, with a more 'italian' pastry crust.
This is the kind of recipe that makes me happy. It's simple but delicious, and it's not a recipe that I've seen before. But how the recipe came to be makes it a Florentine story. I built the simple recipe from ingredients that I grew myself in my garden. A perfect representations of the humble Italian way of cooking!
Make the dough first. In a bowl mix flour and salt, cut the cold butter in cubes and crumble with your hands. Add a tablespoon at a time of cold water and keep on kneading until the flour is moistened and the dough cleans the sides of the bowl. Gather the dough into a ball and flatten it evenly with a rolling pin.
Place parchment paper in an oven pan. Prick bottom and sides of the dough thoroughly with a fork. Bake at 475F for 8 to 10 minutes or until golden and then let it cool.
Slice the peaches and cook them in a pan on a medium heat, with the rosemary and sugar for 5 minutes or until tender but still retaining their shape. Add the vanilla at the end.
Pour the peaches on top of the crust and place it in the oven for 5 more minutes.
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Here's how Giuditta has asked for contributions from partners:
Sharing and cooking my recipes is a very important part of this project. I’d love volunteers who can try out some of my recipes, give me feedback, and share their own stories of making and eating the recipes with their families and friends.
English is my third language, and I’d love help from native English speakers who can give me suggestions on wording.
If you’re just able to read what I write, and provide the occasional comment that would still be very helpful. It’s so motivating to know that people are reading what I write and to hear what they think!on the evolution of the book it would be very helpful
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In another three weeks I'll start leading a course at the Amazon Community Center in Eugene called'Eat and Speak the Italian way': Italy conjures up great food and a musicality of language. Learn to express yourself in Italian as you learn recipes with our Italian-born instructor. I'm pretty excited about it. And scared. I'm excited because the idea of...