Peach crostata from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 498) by Judy Rodgers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on September 25, 2021

    Made this using the "rough puff" pastry from the book. Since Judy recommends eating it within 45 minutes at the most, I made a half recipe. It was delicious and there was no problem meeting the timeline. I did feel like I was flipping pages a lot as some of the instructions for both the pastry and the crostata were in previous recipes but they're all there and taking the time to read through them all was worthwhile.

  • Breadcrumbs on September 11, 2011

    Peach Crostata – p. 498 Okay, full disclosure here . . . I cheated just a bit by using a high quality store-bought puff pastry so prep for this dish was minimized to peeling & slicing some peaches then tossing them in a bit of sugar (brown in my case), a pinch of salt and my own addition, a sprinkle of cinnamon. Fruit was then heaped onto pastry, folded over crostata style then popped into the oven until browned. FYI, Zuni suggests 40 – 45 mins at 425 degrees. My pastry package suggested a temp of 375. I went with the latter and the dish was ready after 40 mins. Sweet, juicy summertime perfection on a plate. Dare I admit we topped w a dollop of freshly whipped (and low cal because it was unsweetened!! LOL) whipped cream. Yum, do give this a try! photos in CH COTM

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