Cheese and Fig Crostata

Celebrate fig season with this Italian crostata loaded with favorite cheeses and sweet figs.


The Italian dairy tradition has ancient roots with many varieties scattered throughout the territory. From North to South of the country, there are many dishes that require the presence of cheese, from appetizer to dessert.

The quality of raw materials and the care taken in processing are essential to enjoy excellent cheeses.

These savory little crostatas or tarts with cheeses and figs is one of the recipes that I love preparing in September when figs are in season.

In this recipe, the amount of water and olive oil depends on the type of flour and its how the dough feels when you are kneading it.

Cheese and Fig Crostata
Celebrate fig season with this Italian crostata loaded with favorite cheeses and sweet figs.
Recipe Type: Baking
Serves: 2 to 4 servings
  • 300 g (11 oz) whole wheat Farro (or Kamut) flour
  • 1 pinch organic baking powder
  • 5-6 tbsp warm water
  • 5-6 tbsp Extra virgin olive oil
  • Pinch of sea salt
  • 1 large organic free range eggs
  • 100 ml (3½ fl oz) organic milk
  • 100 g (3½ oz) Fontina cheese (or other local semi-soft cheese)
  • 50 g (2 oz) Taleggio cheese
  • 1 tbsp Parmigiano, grated
  • 6 figs (7-8 if small)
  • 1 pear
  • 1 tsp raw honey (optional)
  1. Mix the flour with baking powder. Add water gradually, as the flour requires it.
  2. Add the olive oil, a pinch of salt and knead the dough until compact. Roll out the dough on a baking sheet, lined with parchment paper.
  3. In a bowl, beat the egg with the milk. Add the Fontina, Taleggio cut into cubes and grated Parmigiano. Add the figs, coarsely cut and the pear, cut into cubes.
  4. Pour over the dough in a mold. Add the cheese and figs mixture. Bake, in preheated oven, at 180°C (350°F/gas 4) for 20 minutes.
  5. Serve, as desired, warm or cold, with a sprinkle of raw honey.


Veronica Lavenia

Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.

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  1. The Parmigiano isn’t listed in the ingredients. How much?
    Also, since the dough is rolled out on the baking sheet, how are you pouring the fig and cheese mixture over it in tart molds? Where do the tart molds come into the picture?
    It sounds interesting, but the recipe isn’t very clear on these details.

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