Tuesday, October 20, 2009

Honeyed Fig Crostatas

Honeyed Fig Crostadas

This past weekend I got together with my friends for one of our famous potlucks. As the host, JenFinn got to pick the theme which was "fabulous fall foods". As you know, I love this time of year, especially when it comes to the produce. With many pumpkin based items already planned, I wanted to do something different. The figs at the Beverly Hills market are just about gone, but I was lucky to score a couple baskets of the beautiful fruit.

Honeyed Fig Crostadas

This was definitely one of the most amazing potlucks that we've had. We stuffed our faces with pumpkin ravioli, stuffed acorn squash, brussels sprouts, pumpkin soup, pumpkin bread, salmon, pear salad, and two kinds of potatoes. Plus, later after all the wine, I had my first poutine experience (yum!). The tarts seemed to go over really well. They were pretty easy to make too. I did the dough by hand, but other than that I followed the recipe directly except I did add a splash of lemon juice to the fresh figs on top of the tarts. Fig season is just about done, so I was happy to get my hands on some and make this wonderful, simple desssert.

Honeyed Fig Crostada

Honeyed Fig Crostatas
(From Food & Wine, October 2009)

Makes 8 mini crostadas

2 1/2 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar
Kosher salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1/4 cup plus 3 tablespoons ice water
1 1/2 pounds fresh green and purple figs, each cut into wedges
5 teaspoons honey
1 teaspoon fresh lemon juice
1/4 teaspoon thyme leaves, plus small sprigs for garnish
1 egg beaten with 1 tablespoon of water

In a food processor, pulse the flour with the sugar and 1/2 teaspoon of salt. Add the butter and pulse until it is the size of peas. Add the water; 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 1/8 inch thick. Cut out eight 5-inch rounds, rerolling the scraps if necessary; transfer to a parchment paper–lined baking sheet and refrigerate for 30 minutes.

Preheat the oven to 375 degrees. In a bowl, toss two-thirds of the figs with 3 teaspoons of the honey, the lemon juice, thyme leaves and a pinch of salt. Arrange the figs on the dough rounds, leaving a 1/2-inch border all around. Fold the edges over the figs and brush the dough with the egg wash. Chill for 30 minutes.

Bake the crostatas for 35 minutes, rotating halfway through baking, until the crusts are golden. Let stand for 10 minutes.

Gently toss the remaining figs with the remaining 2 teaspoons of honey. Transfer the crostatas to plates, top with the figs and thyme sprigs and serve.

Printable Recipe

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Maria said...

Oh my goodness those are gorgeous! Great way to use the figs!

Olga said...

ooh pretty! I don't think I've ever seen green figs.

The Wind Attack said...

Figs are the sexiest fruit there is. And they are really delicious. The pairing of them with the honey and thyme sounds great.

Dolce said...

I love figs but I am so used to South of France "get me off the tree and eat me right now" kind of figs that I cannot buy figs here that I like eating. Sigh. Your crostata looks so great.

The Food Librarian said...

OMG. This is soooo pretty. And that potluck sounds absolutely delicious!!!

Diana said...

Another unfoodie confession -- I have never cooked with figs before. I know, I totally suck! Better hurry and remedy that before the season is over!

These look great!

P.S. Where did you get the poutine?

LetMeEatCake Eat With Me! said...

Looks beautiful! I'm going to miss figs =(

Fresh Local and Best said...

What a lovely treat to bring to a pot luck! Kudos for adding the sprigs of thyme, it's so rustically beautiful!

Erica said...

This sounds like an incredible potluck! Minus the salmon, I love everything you guys had. Your addition is just gorgeous. THIS belongs in a cookbook.

Dawn said...

esi this is just stunning to look at and I bet even more so to eat.
magazine ready photo girl!

Antonietta said...

These look so pretty and tasty. I wish I could still find figs in Minneapolis!

Esi said...

Wow, you guys are so awesome.

Olga, I had never had green figs and now I am sorry I haven't tried them sooner. They are totally beautiful inside.

Andy, figs are damn sexy and I totally mean it about our next potluck!

Dolce, figs in CA are pretty awesome.

Diana, get thee to the farmers market. You may still be able to find some purple figs. We MADE the poutine. Well, JenFinn did. Her mom brought the gravy mix and cheese curds from Montreal.

doggybloggy said...

I can never leave enough figs to make anything with - once they get near me I gobble them.

Cinnamon-Girl Reeni♥ said...

These look absolutely divine! All the food at the potluck sounds delicious!

Mary said...

How pretty. It's really hard to get green figs here, but I'll keep my eyes open.

The Cooking Photographer said...

Esi these aren't just dessert! They are art! I'm going to check for figs. I haven't tasted any this year. That's the downside of living where I do.


Hungry Dog said...

These are stunning, and look delicious as well. I love figs.