Photo by Karen Mordechai
We love these gorgeous Crostatas, light and fruity. Use beautiful end of the season figs and a sprinkle of lavender, a sweet departure from the traditional cakes & pies. Recipe adapted from food & wine
Honeyed Fig + Lavender Crostata
1 ½ cups all purpose flour 1/8 cup sugar Kosher salt ¾ stick cold unsalted butter cut into ½ cubes 1/8 cup water (+ extra if needed)
6-8 figs cut into 6 wedges each 1.5 tbsp honey 2 tsp lemon juice Zest of ½ lemon ¼ tsp chopped lavender + more for garnish
1 egg beaten + 1 tbsp water
In a food processor pulse together flour sugar and salt. Slowly add butter cubes and pulse until small peas form. Slowly add water and pulse until dough gathers. Form disc , wrap in plastic wrap, and refrigerate for 30 minutes.
Roll disc out on lightly floured surface until 1/8 inch thick. Cut out 3 5.5 inch rounds (use any jar top or bowl!), rewrap in plastic, and refrigerate for another 30 minutes.
Preheat oven to 375 degrees. Combine ¾ of your figs, 1 tbsp honey, ½ tsp lavender, lemon juice, and a half of your zest in a bowl. Distribute figs amongst the center of your rounds leaving ¾ to an inch of border. Fold over sides, and brush with egg wash. Bake for 35 minutes, rotating pan half way through.
Let crostatas rest for 10 minutes. Combine left over honey and figs and distribute on top of cooled crostatas. Zest last quarter of lemon on top, and garnish with lavender. Serve!
All Food Styling + Photos by Karen Mordechai