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Cheese and Fig Crostata

Cheese and Fig Crostata

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

CROSTATA WITH CHEESES AND FIGS (2) 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.

See Also
Baked Egg Boats

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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  • Author: Veronica Lavenia
  • Yield: 2 to 4 servings 1x

Ingredients

Scale
  • 300 g 11 oz whole wheat Farro (or Kamut) flour
  • 1 pinch organic baking powder
  • 56 tbsp warm water
  • 56 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

  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.
  • Category: Baking

 

View Comments (2)
  • 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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