Peach Crostata

Courtesy of Fina Scroppo, author of "The Healthy Italian"


  • 1 1/4 cups of unbleached all-purpose flour
  • 1 1/4 cups of Poggio del Farro organic spelt flour
  • 1 tbsp ground flaxseed
  • 1 pkg (0.6 oz/16g) vanilla baking powder (lievito vanigliato)
  • 1/4 tsp salt
  • 3 tbsp unsalted butter, softened
  • 1/4 cup granulated sugar
  • 3 large eggs
  • 1/4 cup low-fat 2% vanilla Greek yogurt
  • Milk for brushing
  • 1/2 cup toasted sliced almonds
  • 1 1/4 cups Gigi Linea Oro peach jam
  • Icing sugar for dusting


In a large bowl, combine flours, flaxseed, lievito vanigliato and salt. Set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in yogurt.

With the mixer running at medium-low speed, gradually add the flour mixture just until all the ingredients are combined. Turn the dough out onto a lightly floured surface and knead for 1 to 2 minutes. Reserve about 1 cup (or a handful) of dough to make a lattice-patterned crust on top.

Grease a deep, round 12-inch non-stick baking pan or 12.5-inch non-stick fluted tart pan with removable bottom. Using a rolling pin, roll out the dough to about 1/2 inch (1cm) thick and large enough to fit pan size. The dough will rise so don’t be afraid to roll it out thinly. Transfer dough to the greased pan and gently press the dough up the sides of the pan. (If you don’t have an extra-large deep-pan, use a round pizza pan to flatten out the dough and pinch up the edges)

Preheat oven to 350 F

Scatter almonds evenly over the entire crust and gently press pieces into the dough. Drop peach jam by the teaspoonful over almonds, leaving 1/2 inch (1cm) perimeter of dough bare.

Take the reserved dough, sprinkle with extra flour and flatten with a rolling pin to form a rectangle about 6 x 10 inches. Cut dough into six long strips diagonally over the first strips. Cut off any remaining dough at the ends and pinch the dough at the perimeter.

Bake for about 40 minutes or until crostata is lightly browned. Remove crostata from the oven and let cool for about 10 minutes before removing from pan. Once cooled, sprinkle with icing sugar and serve.

High in Fibre

Although we’re talking about a dessert here, this recipe is actually high fibre, thanks to the addition of an ancient grain, potent nut and versatile seed – spelt flour, almonds and flaxseed. While we wouldn’t advocate eating dessert for breakfast, most cereals contain as much sugar, more fat and a lot less fibre than a slice of this crostata.