Celebrate fig season with this Italian crostata loaded with favorite cheeses and sweet figs.
Giuseppe Giustolisi
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.
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- Yield: 2 to 4 servings 1x
Ingredients
- 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)
Instructions
- Mix the flour with baking powder. Add water gradually, as the flour requires it.
- 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.
- 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.
- 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.
- Serve, as desired, warm or cold, with a sprinkle of raw honey.
- Category: Baking
Frequently Asked Questions
What type of cheese works best for the Cheese and Fig Crostata?
A combination of creamy cheeses like ricotta or mascarpone with a sharper cheese like goat cheese or blue cheese creates a balanced flavor profile.
How do I know if my dough has the right consistency when making the crostata?
The dough should feel smooth and slightly tacky but not overly sticky; adjust the amount of water and olive oil based on how the flour absorbs them.
Can I use dried figs instead of fresh figs in the crostata?
Yes, you can use dried figs, but be sure to rehydrate them in warm water or a bit of liquor for about 30 minutes to soften them before adding to the filling.
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.
Hi Gina,
the recipe has been updated.
Thank you for your comment:-)