Apple & Fig Crostata
The Crostata is an oft overlooked Italian culinary delicacy. Also known by it’s French name, Galette, a crostata is also what I call a “Counter Pie”. As there is no pie pan or dish in which restrict the dough, a crostata is entirely a creative endeavor with a free flowing soul of it’s own. Simply roll the whole thing out on the counter fill and fold. Beautifully rustic, and absolutely hand made, it’s perfectly imperfect- evoking images of tufts of flour all over a thick marble counter, in an Italian countryside villa. Belissima!
Apple & Fig Crostata
Yield: 1 large Crostata for 8+ servings
For Crust:
2 c. all purpose flour
¼ c. sugar + 1 tsp. for dusting crust
½ tsp. fine kosher salt
2 sticks or ½ lb. unsalted butter – cut into cubes
ice water – as needed
For Filling:
4 McIntosh Apples – cored & cut into 1/8 slices
½ orange, for zest and juice
¼ c. flour
¼ c. sugar
¼ tsp. fine kosher salt
¼ tsp. cinnamon
1/8 tsp. all spice
1/8 tsp. ginger
4 fresh figs, stems removed & thinly sliced
1. Make the crust dough: Add the flour, sugar, and salt to the bowl of a food processor, fitted with the flat steel blade, and pulse 4-5 times until ingredients are mixed. Add 1 stick of the butter cubes, by dropping each of the cubes individually into the food processor bowl, and then pulse 5 times. Repeat with the 2nd stick of butter cubes, and continue to pulse until marble sized crumbles form, and dough loosely holds together. Feel the texture of the dough by squeezing a small amount between your fingers - it should feel like play dough. If the dough feels dry and crumbly, add 1 Tbs. ice water and continue to pulse 4-5 times until incorporated. Repeat until the dough texture holds together as described.
2. Turn the dough mixture out on to a lightly floured surface, and bring it together form a loose dough ball. Gently knead 2-3 times, and then form the dough into a disk. Wrap the dough in plastic and refrigerate for 20-30 minutes until slightly firm.
3. Prep the apple filling: In a large bowl, toss together the apple slices zest & juice of ½ an orange, flour, sugar, salt and spices until all slices are coated. Let sit for about 15-20 minutes, or while crust dough is chilling.
4. Preheat oven to 375 degrees F.
5. Rub a bit of flour to lightly coat a rolling pin. Roll the chilled dough out into a 12-14 inch round, about ¼ inch thick, on a lightly floured counter or work surface. Transfer the dough to a large baking sheet lined with a silicone baking mat or parchment paper - some of the dough may hang over the sides of the baking sheet at this point.
6. Arrange the apple slices in the center of the dough in 2 layers, leaving a 2 inch border of dough all around. Arrange the figs on top of the apples. Pour any remaining filling over the apples and figs. Fold the border of the dough over the apples, pleating it gently to make a circular shape. Sprinkle 1 tsp. sugar over the top of the crostata dough.
7. Bake in the preheated oven for 45-55 minutes at 375 degrees F. until crust is golden brown, apples are fork tender, and filling is bubbly. Remove from oven and allow to cool. Serve just warm or at room temperature.