Copyright Melanie Spiller 2013. Do not copy without permission.
2 1/2 cups all-purpose flour
1/4 cup plus 1 Tblsp sugar
1 1/2 sticks cold unsalted vegan butter, cut into 1/2-inch pieces
cup plus 3 Tblsp ice water
1 1/2 pounds fresh green and purple figs, each cut into 6 wedges
5 teaspoons agave or honey
1 teaspoon fresh
1/4 teaspoon thyme leaves, plus small sprigs for garnish
Egg substitute, such as flax seeds whisked in water OR just
plain water, OR 1 egg beaten with 1 Tblsp of water
1. In a food processor, pulse the flour with the sugar and 1/2 teaspoon
of salt. Add the butter and pulse until it's the size of peas. Add the water, and pulse until the dough comes together. Pat the dough
into a disk, wrap in plastic, and refrigerated for 30 minutes.
2. On a lightly floured surface, roll out the dough to 1/8th-inch-thick
disks. Cut out eight 5-inch rounds, rerolling the scraps if necessary. Transfer to a parchment paper-lined baking sheet and refrigerate
for 30 minutes.
3. Preheat the oven to 375 degrees F. In a bowl, toss two-thirds of the figs with 3 teaspoons of the agave or
honey, the lemon juice, thyme leaves, and a pinch of salt. Arrange the figs on the dough rounds, leaving a 1/2-inch border all around.
Fold the edges over the figs and brush the dough with the egg/egg-substitute wash.
4. Bake the crostatas for 35 minutes,
rotating halfway through baking. The crusts should be golden. Let them stand for 10 minutes.
5. Gently toss the remaining figs
with the remaining 2 teaspoons of agave or honey. Transfer the crostatas to plates, top with any left-over figs and thyme
sprigs, and serve.