Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg yolk
- 2 tablespoons ice water
- 1/2 pound Taleggio cheese, rind removed and diced
- 2 ripe pears, peeled and thinly sliced
- 1/4 cup honey
- 1/4 cup chopped walnuts
Special equipment needed:
- Food processor
- Rolling pin
- Parchment paper
- 9-inch tart pan with removable bottom
Step-by-step instructions:
1. In a food processor, pulse together flour, sugar, and salt until combined.
2. Add chilled butter and pulse until mixture resembles coarse sand.
3. In a small bowl, whisk together egg yolk and ice water.
4. With the food processor running, slowly pour in egg mixture until dough comes together.
5. Turn dough out onto a lightly floured surface and knead a few times until smooth.
6. Flatten dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
7. Preheat oven to 375°F.
8. Roll out dough on a lightly floured surface to fit a 9-inch tart pan with removable bottom.
9. Transfer dough to tart pan and trim edges.
10. Arrange diced Taleggio cheese and sliced pears on top of the dough.
11. Drizzle honey over the cheese and pears.
12. Sprinkle chopped walnuts on top.
13. Bake for 35-40 minutes, or until crust is golden brown and cheese is melted and bubbly.
14. Let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 395
Fat: 23g
Saturated Fat: 14g
Cholesterol: 92mg
Sodium: 324mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 18g
Protein: 13g
Substitutions for ingredients:
- Instead of Taleggio cheese, you can use Brie or Camembert cheese.
- Instead of pears, you can use apples or figs.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- Add a sprinkle of cinnamon or nutmeg for extra flavor.
- Top with arugula or mixed greens for a savory twist.
- Use a different type of cheese, such as goat cheese or blue cheese.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the food processor.
- Don't overwork the dough or it will become tough.
- Use a sharp knife to slice the pears thinly and evenly.
- Let the crostata cool for a few minutes before slicing to prevent the cheese from oozing out.
Storage instructions:
Store leftover crostata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat crostata in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve crostata on a decorative platter or cake stand.
Garnishes:
Garnish with fresh herbs, such as thyme or rosemary.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a little more ice water.
- If the cheese is not melting, increase the oven temperature and bake for a few more minutes.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Keep perishable ingredients refrigerated until ready to use.
Food history:
Crostata is a traditional Italian dessert that dates back to the Middle Ages. It was originally made with fruit preserves and a simple pastry crust.
Flavor profiles:
This crostata has a sweet and savory flavor profile, with the sweetness of the pears and honey balancing the richness of the cheese.
Serving suggestions:
Serve crostata as a dessert or as a savory appetizer.
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Region: Italian