Pear, Hazelnut, and Valdeón Crostata
The buttery, whole-wheat crust of this crostata is an ideal vehicle for a savory-sweet filling. The sweet pear contrasts with the tangy complexity of Valdeón, which makes this a perfect dessert for the picky diner who “doesn’t do sweets.”
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 1/2 teaspoon kosher salt divided
- 1/4 cup plus 1 teaspoon sugar divided
- 1/2 cup unsalted butter cut into 1/4-inch cubes
- 4–6 tablespoons ice water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 2 large pears cores removed and sliced into 1/4-inch wedges
- 4 ounces Valdeón rind removed
- 1/2 cup roughly chopped hazelnuts
Instructions
- Whisk together flours, 1 teaspoon salt, and 1 teaspoon sugar in a large bowl. Add butter and rub the mixture with your fingers until it resembles cornmeal with pea-size balls of butter. Bit by bit, add ice water and gently mix with your hands until the dough begins clumping. Place on a lightly floured work surface and knead for 1 minute, or until dough forms a ball. Wrap in cling wrap and refrigerate for at least 1 hour.
- Heat the oven to 350°F.
- On piece of parchment paper on a flat surface, roll the dough into a 12-inch circle, about 1⁄8-inch thick.
- Combine remaining salt, sugar, and spices in a large mixing bowl. Add pears and toss until coated.
- Arrange pear slices in the center of dough, leaving a 2-inch border. Break cheese into small pieces and divide on top of pears, then sprinkle with hazelnuts.
- Slide the parchment onto a baking sheet and bake for 30 minutes, or until golden brown.
Derek Bissonnette
A former chef who worked in bakeries and three Michelin-starred restaurants throughout America and Europe, Derek Bissonnette has switched gears and now documents his passion for creating food with his camera (One Cheese, Five Ways, p. 25). Derek is the author and photographer of six cookbooks and is currently working on his seventh. He combines his skills for recipe development, styling, and photography at his studio in Saco, Maine.
