Crostata with Robiola, Fig Compote, & Rosemary Chantilly
This not-too-sweet rustic dessert tart features a filling of fig preserves and Robiola, a mixed-milk cheese from northern Italy with a rich, triple-cream-like texture. If unavailable, substitute Brie, Crescenza, or Perail.
- 1½ cups all-purpose flour
- 3 tablespoons sugar
- ½ tablespoon grated lemon zest
- 10 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 3 tablespoons ice water, plus more as needed
- Flour for dusting
- 2 well-chilled pieces (8 ounces each) Robiola cheese, cut into ½-inch-wide strips
- 3 cups homemade fig compote or store-bought fig jam
- 2 cups heavy whipping cream
- 3 tablespoons confectioners’ sugar
- 1 teaspoon minced fresh rosemary
- Toasted pine nuts (optional)
- In a food processor, mix the flour, sugar, and lemon zest. Add the butter and pulse until the mixture resembles a coarse meal. Add the salt and pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball, then flatten it into a disk. Wrap the dough tightly in plastic wrap and refrigerate at least 1 hour.
- Heat the oven to 400°F. On a floured work surface, roll the dough to an 11-inch round. Transfer the dough to a sheet pan lined with a silicone baking mat or parchment paper. Lay the strips of cheese evenly edge-to-edge on top of the dough, leaving a 2-inch border. Spread the fig jam gently and evenly over the cheese. Fold in the 2-inch border to create a crust around the 8- to 9-inch tart, pleating it loosely to seal any cracks in the dough. Press a piece of folded aluminum foil over the tart filling, leaving the folded crust exposed.
- Bake the crostata until just golden, about 35 to 40 minutes. While the crostata is baking, beat the cream, confectioners’ sugar, and minced rosemary until medium peaks form. Refrigerate until ready to serve.
- To serve, allow the crostata to cool until just slightly warm. Cut into wedges and top each with a scoop of the rosemary whipped cream and a few toasted pine nuts, if desired.
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