Recipe Archives->Pies->Lemon Crostata

Lemon Crostata with Plums and Goat Cheese

1 cup flour
1/4 cup sugar
1 teaspoon lemon zest
8 tablespoons cold butter, cut into pieces
1 large egg yolk, lightly beaten
4 oz fresh mild goat cheese
8 small ripe plums, pitted and quartered
3 tablespoons honey

In a large mixing bowl, beat flour, sugar and zest at low speed
until blended.  Add butter and beat until mixture resembles coarse
meal.  Drizzle in egg yolk and beat until dough comes together.
Gather into a ball and press into a disk, wrap in plastic wrap and
refrigerate 1 hour.

Preheat oven to 375F.  Line a large cookie sheet with parchment
paper.  Flour paper lightly.  Flour a rolling pin and roll dough
into a 10-inch circle on the parchment.  If dough cracks, press
back together with fingertips.  Fold the edge of the free-form crust
inward 3/4 inch and press gently to form a rim.  Evenly prick bottom
with fork.  Refrigerate 15 minutes.  Bake until golden, 12 to 15
minutes.

Crumble goat cheese evenly over bottom of crust.  Arrange plums in
concentric circles over goat cheese.  Drizzle with 2 tablespoons
honey.  Bake 15 minutes more or until plums soften slightly and
crost is browned on bottom.  Remove from oven, drizzle with remaining
honey and place on a rack to cool.  Serve warm or at room temp.

Variation: substitute 10 fresh ripe figs, trimmed or stems and
halved lengthwise.

Printable version: lemon-crostata.txt.