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: 35 minutesTotal: 1 hour 5 minutesDifficulty: Medium
- 2 cups unbleached white flour
- ¼ cup sugar
- ½ tsp. kosher salt
- ½ lb. unsalted butter, diced
- ¼ cup ice water
- 3 medium Bosc pears, peeled, cored, and chopped
- 1 tsp. lemon zest
- 1 Tbsp. fresh lemon juice
- ¼ cup fig jam
- ¼ cup sugar
- 2 Tbsp. unbleached white flour
- 2 Tbsp. finely ground walnuts
- 4 Tbsp. cold unsalted butter, diced
- 2 oz. blue cheese, crumbled
- Make the crust: In a food processor combine flour, sugar, and salt and pulse with metal blade until ingredients are combined. Add the 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 (without ice) through feed tube, then pulse until dough is just combined. Remove dough, form into 2 balls, wrap and refrigerate for an hour.
- Combine peeled and chopped pears in a bowl with lemon zest, lemon juice, and fig jam. Toss and set aside.
- Make the topping: In a food processor combine sugar, flour, and ground walnuts, and blend until well mixed. Add cold, diced butter and pulse until ingredients are well combined and dough begins to form into small pellets.
- On a well-floured surface, roll crostata dough out to about 10" around, then place on a parchment-paper lined baking sheet.
- Preheat oven to 450°F.
- Leaving about 2" of dough all around, place pears in the middle of the crostata dough. Top with cheese, then sprinkle with sugar, flour, walnut, and butter mixture. Fold the edges of the dough up and around the fruit and flour mixture so it forms a folded edge all around. Crimp loose edges with your fingers. Bake at 450°F for 30 minutes until crust is golden brown. Cool and serve.