Blue Cheese and Pear Crostata
Most people think of apples and peaches when they think of crostatas. But this combination of pears and blue cheese is a lovely sweet and sharp surprise.
Serves: 8Hands-on: 30 minutesTotal: 2 hoursDifficulty: Medium
- 2 cups plus 2 Tbsp. all-purpose flour, divided
- 1⁄2 cup sugar, divided
- 1⁄2 tsp. salt
- 1 1⁄4 cups unsalted butter, diced, divided
- 1⁄4 cup ice water
- 3 medium Bosc pears, peeled, cored, and chopped
- 1 tsp. grated lemon zest
- 1 Tbsp. lemon juice
- 1⁄4 cup fig jam
- 2 Tbsp. finely ground walnuts
- 2 oz. blue cheese, crumbled
- Make the crostada dough: In a food processor combine 2 cups flour, 1⁄4 cup sugar, and salt and pulse until ingredients are combined. Add 1 cup butter, a little at a time, and pulse until ingredients have formed into small balls about the size of peas. With motor running, pour ice water through feed tube, then pulse until dough is just combined. Remove dough and form into a ball. Wrap dough in plastic wrap and refrigerate for 1 hour.
- Combine pears in a bowl with lemon zest, lemon juice, and fig jam. Toss and set aside.
- For the topping, combine remaining 1⁄4 cup sugar, remaining 2 tablespoons flour, and walnuts in a food processor and pulse until well mixed. Add remaining 1⁄4 cup butter and pulse until ingredients are combined and dough begins to form into small pellets.
- Preheat oven to 450°F. Line a baking sheet with parchment paper.
- On a well-floured surface, roll crostata dough out to about 10 inches around, then place on prepared baking sheet.
- Leaving about 2 inches of dough all around, place pears in the middle of the crostata dough. Top with cheese, then sprinkle with topping mixture. Fold the edges of the dough up and around the fruit and topping so it forms a folded edge all around. Crimp loose edges with your fingers. Bake for 30 minutes until crust is golden brown. Cool at least 30 minutes before serving.