Blueberry and Nectarine Crostadas

Rated 5.0 based on 2 customer reviews
Blueberry and Nectarine Crostadas
Blueberry and Nectarine Crostadas


  • Pie Crust
  • 1¼ cups all-purpose flour
  • ¼ cup cornmeal
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, cubed and chilled
  • ¼ cup sour cream (or Greek yogurt)
  • 1 tablespoon lemon juice (or apple cider vinegar)
  • 2 tablespoons water

  • Blueberry and Nectarine Filling
  • 2 nectarines, sliced
  • ½ cup blueberries
  • 3 tablespoons brown sugar
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground nutmeg
  • ½ teaspoon lemon zest
  • ½ teaspoon lemon juice
  • ½ tablespoon cornstarch


  1. Mix flour, cornmeal, salt, and sugar in a medium bowl. In a separate bowl, whisk together sour cream, lemon juice, and water. Work butter cubes into flour with your hands until mixture starts to become sandy and butter pieces are between the size of a lentil and half of a walnut. Do not allow butter to become too warm. Pour wet ingredients into dry and mix together gently with a spatula. If dough does not come together when squeezing a handful, add more water; 1 tablespoon at a time until it comes together. Form dough into a disc, wrap in plastic wrap and refrigerate, at least 1 hour.
  2. Preheat oven to 425°F (220°C).
  3. Remove dough from refrigerator and rest at room temperature for 10 to 15 minutes to become more pliable. Roll out on generously floured surface to approximately ¼ inch thickness. Place pastry on a parchment lined baking sheet and refrigerate while preparing the filling.
  4. Toss nectarines with blueberries, sugar, salt, nutmeg, lemon zest, juice, and cornstarch. Scoop ¼ cup or more of filling onto each circle of dough; fold edges up and over. Brush dough with egg wash; sprinkle with sugar in the raw. Bake, about 20 to 25 minutes until crust is golden brown; transfer to a cooling rack.
  5. To serve, divide into 6 wedges and serve warm or cool with vanilla ice cream.
Mealthy tip:

You could make one big crostata (as in the recipe) or make mini crostatas. Use a bowl or large cookie cutter that’s at least 5 inches in diameter to stamp out individual crusts. Just make sure to create a tight crimp to prevent dough from unfolding in the oven.


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(2 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

These crostadas were so good! I made them as a dessert, served warm with whipped cream. The crust was really easy to make and very delicious. Nice treat!

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Laura Griffin says:

I made these crostadas for breakfast, and surprisingly they were not too labor intensive, especially for dough made from scratch. The blueberry and nectarine together were amazing. The brown sugar and nutmeg gave it a sweet, delicious flavor.