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Plum and Fig Crostata




Difficulty:Easy
Prep Time:25 Minutes
Cook Time:15 Minutes
Serves:10

Nutritional Information

A nice shortbread-like crust topped with plum and fig preserves.

Ingredients

  • 2 1/4 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons lemon zest
  • 3/4 cup unsalted butter, cold and diced
  • 1 whole egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk
  • 2 ounces ice water
  • 3 ounces fig perserves
  • 3 ounces plum butter
  • 4 ounces goat cheese
  • 1 ounce heavy cream
  • 1/2 cup powdered sugar
  • For Salted Carmel
  • 1 cup sugar
  • 6 tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt
  • bourbon wood

Directions

  • 1. For the Crust:
  • 2. In the bowl of a food processor, combine flour, sugar, salt, baking powder, and lemon zest. Pulse to combine, about 5 short pulses. Add butter and pulse until it is the size of peas, about 5 pulses more. Add egg, egg yolk, vanilla extract, and milk and pulse until dough forms, adding the ice water (and more if needed) to help it come together. Wrap dough in plastic wrap and chill in refrigerator for 2 hours.
  • 3. Preheat EGG at 375 degrees for indirect heat.
  • 4. Grease a baking sheet and press the dough evenly into the bottom of the baking sheet.
  • 5. Parbake the crust on the EGG for 15 minutes and remove from the grill.
  • 6. In a medium bowl, mix together the fig preserve and the plum butter.
  • 7. Evenly spread the fig-plum mixture over the crust. Return the baking sheet to the grill and bake for 15 minutes. Remove from the grill and cool completely before slicing. Once cooled, cut the crostata into 1 1/2-inch squares. Serve with the smoked whipped goat cheese and salted caramel
  • 8. For the Smoked Goat Cheese:
  • 9. Preheat EGG to 275 degrees. Place the goat cheese on a greased baking sheet and smoke with bourbon wood for 20 minutes. Remove from the grill and let cool.
  • 10. Transfer the goat cheese to the bowl of an electric mixer. Add the heavy cream and the powdered sugar. With a whisk attachment, whisk the goat cheese, heavy cream and powdered sugar on high until smooth and creamy.
  • 11. For the Salted Caramel:
  • 12. In a small sauce pan, heat the sugar over medium heat, stirring constantly with a rubber spatula.
  • 13. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
  • 14. Once the sugar is completely, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
  • 15. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  • 16. Very slowly, drizzle in the 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
  • 17. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  • 18. Remove from the heat and stir in the salt. Allow to cool down before using.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828