Crostata di Fichi
So the fireworks can still be heard and observed at Linda’s Italian Table with the kick-off of this year’s fig season. Where were we? Oh yes, figs, figs, and more figs! And pie!
It would be wrong if I just made a SLICED FIG CROSTATA or Crostata di Fichi by adding a few lonely figs to a crust and calling it a day. It would indeed be delicious – but it’s just not in my DNA to do the expected. Today we will make a Crostata with sliced fresh figs—and a little more…
We’ll use the Puff Pastry again – so there are NO EXCUSES!! It’s just too easy. This is a simple dessert taking about 30 minutes that you should not deliver to the table unprepared for the gasp or two which will result. Guaranteed!
Like Us On Facebook!
SLICED FIG CROSTATA
Makes: 1 Crostata
Prep: 10 minutes
Cook: 20-25 minutes
1 sheet Frozen Puff Pastry
About 6-7 Fresh Ripe Figs, washed, stems removed
1 Egg White – beaten a little
Honey for drizzle
A couple of Tbsp. Toasted Slivered Almonds
A little Melted Dark Chocolate for drizzle
For more photos on rolling the dough and forming the crostata – see the previous post ALL FIGGED UP.
Roll out Puff Pastry sheet to 12-14 inches and Roll to make a little wider as well.
You can create your crostata on a surface and then transfer it to your baking sheet with a large spatula or you can lay it on the baking sheet and assemble it there.
Brush the center of the Puff Pastry Sheet where the figs will be placed with the egg white in about an 8 inch wide circle.
Slice each fig into about 3-4 slices.
Lay the figs in the center on top of the egg white making any type of design you like.
Cut off the corners of the dough giving it a more circular shape.
Then fold the sides in on the figs about for about an inch or two.
Drizzle the figs with honey.
Bake in a 400 oven for 20-25 minutes or until golden on the edges of the crust.
Remove from the oven and sprinkle the figs with the toasted almonds.
Now take a teaspoon and first drizzle the figs and almonds with the dark chocolate in a free form design. Then follow with a drizzle around the edges of the crust.
Serve: Try this amazing treat with a little vanilla ice cream – or even better – a dollop of ricotta cheese flavored with some powdered sugar. How about a finish with a light sweet chilled Moscato?
I’m off to fashion more bottle rockets as fig season is still young. I’m with Yogi Berra – “it ain’t over til it’s over!”
PARLA COME MANGI!
Also: See the RECIPE OF THE MONTH on
Food Photos By Tommy Hanks Photography