Jammy figs turn into a decadent hand-formed tart.
Serve it warm with a scoop ofvanillaice cream or dollop of creme fraiche for extra decadence.
Ingredients
1lb.fresh figs, stemmed and halved or quartered, depending on their size
2Tbsp.
Credit:Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Ruth Blackburn
Let stand until ready to use.
On a lightly floured work surface, roll out piecrust into a 12-inch round.
Transfer pastry to a parchment paper-lined rimmed baking sheet.
Whisk together cream cheese and egg yolk in a small bowl until smooth.
Using an offset spatula, spread cream cheese mixture over pastry round, leaving a 2-inch border around edge.
Sprinkle evenly with thyme leaves.
Gently stir pecan pieces into fig mixture; spoon over cream cheese mixture, mounding fig-pecan mixture in center.
Fold edge of pastry dough over edge of filling, pinching folds closed.
Whisk egg white until frothy, and brush over pastry.
Sprinkle pastry with coarse or granulated sugar.
Cover with plastic wrap, and refrigerate until pastry is chilled and firm, about 1 hour.
Preheat oven to 375F.
Bake crostata until pastry is a deep golden brown and juices are bubbling, 40 to 45 minutes.
Let cool for at least 20 minutes.
Serve warm or at room temperature, and garnish with grated orange zest and additional fresh thyme leaves.
