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.