{"id":8219,"date":"2020-08-13T14:21:00","date_gmt":"2020-08-13T19:21:00","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=8219"},"modified":"2026-09-05T23:13:05","modified_gmt":"2026-09-06T04:13:05","slug":"rustic-pie-with-peaches-rosemary-and-lime-y-ottolenghi","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/rustic-pie-with-peaches-rosemary-and-lime-y-ottolenghi\/","title":{"rendered":"Rustic pie with peaches, rosemary and lime (Y. Ottolenghi)"},"content":{"rendered":"\n

Slice of Life<\/h2>\n\n\n\n

My little excursions into Ottolenghi’s gastronomy continue to delight and amaze me. I started to hear about this chef a few years ago, and since then, I’ve been completely addicted. Different flavours, original combinations, an oriental touch, in short, I love his cooking! I am also lucky enough to access his books at my local library. It’s a dream! And yes, I love spending time at the library. We agree that if I bought all the cooking books that I like [and reading books in general], I wouldn’t have enough space to store them at home, not to mention the budget it would eat off. So I regularly spend hours at the library browsing through Mr. Ottolenghi’s books and many others, of course.<\/p>\n\n\n\n

You can also find many of his recipes on blogs [Ottolenghi is an absolute darling of food bloggers] and directly on his website. My only drawback concerning Ottolenghi’s pastry: is the amount of sugar! When I see the proportions in the recipes, I almost have an attack. On average, I reduce the amount of sugar by a third or even half. But otherwise, I follow the master’s instructions.<\/p>\n\n\n

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About the Rustic Peach, Rosemary and Lime Pie<\/h2>\n\n\n\n

So it was on Ottolenghi’s website that I found the recipe for Peach, Rosemary and Lime Pie. You probably saw it on social networks a few years ago; this pie was trendy. And for a good reason; it is truly divine. It’s a simple fruit pie, but the addition of rosemary makes all the difference. And then that little peach syrup with rosemary and lime, what a treat. It is often said that the best things are the simplest; this rustic pie is proof of that. I’ve made it every summer for the past three years, and no one has ever complained about it, to tell you the truth: I’m asked for it every year when the peaches appear in the market.
You’ll need a puff pastry, and you’re free to prepare it or buy it. I make a quick puff pastry, and I think it is very suitable for this kind of recipe. For the rest, I follow the recipe, with some micro changes: a little more peaches, a little less sugar and no butter on the fruit, but that’s it. Oh, and no cream to go with it. I think this pie is good enough, but if you are interested, click on the link above, and you will have all the details to prepare it.<\/p>\n\n\n\n

My suggestions:
Take a look at my lemon pie<\/a>. Refreshing and full of pep with its lemon curd.<\/p>\n\n\n

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PEACH, ROSEMARY & LIME PIE (OTTOLENGHI)<\/h2>\n
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A simply delicious pie<\/span><\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cooking time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> people<\/span><\/span><\/div><\/div>
Course: <\/span>Tart<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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