Copyright 2020 Melanie Spiller. All rights reserved.
Fig Crostatas (vegan)
MelanieSpiller and Coloratura Consulting
2 ½ cups all-purpose flour¼ cup plus 1 TBLSP sugar Kosher salt1 ½ stick cold unsalted vegan butter, cut into ½-inch pieces¼ cup plus 3 TBLSP ice water1 ½ pounds of fresh green and purple figs, each cut into 6 wedges5 teaspoons agave or honey1 teaspoon fresh lemon juice¼ teaspoon fresh thyme leaves, plus small sprigs for garnishEgg substitute, such as flax seeds whisked in water OR just plain water OR 1 egg beaten with 1 TBLSP waterIn a food processor, pulse the flour with the sugar and ½ 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 refrigerate for 30 minutes. On a lightly floured surface, roll out the dough to 1/8-inch-thick disks. Cut out eight 5-inch rounds, rerolling the scraps, if necessary. Transfer to a parchment-lined baking sheet and refrigerate for 30 minutes. Preheat the oven to 375°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 ½-inch border all around. Fold the edges over the figs and brush the dough with the egg/egg -substitute wash. Bake the crostatas for 35 minutes, rotating halfway through. The crusts should be golden.Let them rest on a wire rack for 10 minutes. Gently toss the remaining figs with the remaining 2 teaspoons of agave or honey. Transfer the crostatas to plates, top with these raw/agaved figs and thyme sprigs. Serve while still warm.