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A Tonic for Ramshackle Wordsmiths
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Completely Off Topic
Completely Off Topic
2 1/2 cups all-purpose flour
1/4 cup plus 1 Tblsp sugar
Kosher salt
1 1/2 sticks cold unsalted vegan butter, cut into 1/2-inch pieces
1/4 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 lemon juice
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.

 
Fig Crostatas