Lemon Crostata with Fresh Figs and Goat Cheese
- Total:
- 2 hr
- Prep:
- 30 min
- Inactive:
- 1 hr
- Cook:
- 30 min
- Yield:
- 4 servings
- Level:
- Intermediate
Ingredients
Directions
Make the dough: Blend the flour, sugar, and lemon zest at low speed in a mixer fitted with a paddle attachment. Add the butter and continue blending at low speed until the mixture is coarse and sandy-looking. Add the beaten egg and blend just until the mixture comes together. Form into a ball, wrap with plastic wrap, and refrigerate at least 1 hour.
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
On a floured surface, roll the dough out to a rough circle, about 8 inches in diameter. The dough may seem crumbly but you can just push it back together and make patches if necessary. Transfer to the prepared pan. All around the circle, fold in the outer 1/2-inch of the pastry to form a naturally raised, "rustic" edge to the tart. Don't press the edge down.
Using your fingers, break the goat cheese into small pieces, sprinkling it over the bottom of the tart (not the edges). Arrange the fig halves in concentric circles over the goat cheese and drizzle the figs with honey. Bake about 25 to 30 minutes, or until the underside of the tart crust is browned.
Recipe courtesy Gale Gand, "Gale Gand's Short and Sweet" by Gale Gand and Julia Moskin, Clarkson N. Potter Publishers, 2004
My Private Notes
Buffalo Chicken Enchiladas
Now Playing
Buffalo Chicken Enchiladas 00:45
Now Playing
Patriotic Piñata Cookies 01:00
Now Playing
Grilled Brie with Prosciutto 00:40
Now Playing
How to Make Basil Pesto 03:48
Now Playing
Sheet Pan Brownie-Cookie Bars 01:15
Now Playing
