Gorgonzola & Fig Jam Crostata. This beautiful, rustic tart is suprisingly easy to make! A quick homemade crust comes together in the food processor and is slathered with a creamy filling, swirled with sweet fig preserves and topped with savory Gorgonzola cheese and walnuts.
Disclosure: I have an ongoing partnership with Stonyfield Organic as a member of their Clean Plate Club and received these products for review. As always, the opinions here are all my own!
No matter how much I prepare myself every year I just cannot get ahead of the game in December. I make my lists {and check them twice}, get organized, get going and execute, but there just aren’t enough hours in the day this time of year. {Or ever, really, but especially during the holidays.}
For example, this post was supposed to be written yesterday. The books I have piled in Cole’s closet with a tube of wrapping paper propped up next to them? They should have been wrapped weeks ago so we could do this. Though I’ve almost finished my Christmas shopping for most of my family, I have exactly one gift purchased for Cole {a pair of fuzzy Thomas the Train socks, in case you were wondering}. I FINALLY got Christmas cards made this year, but I finished addressing them at midnight last night and they’re currently staring at me from the corner of my desk wondering why they’re not headed to their intended destinations. I haven’t even begun baking anything yet.
Of course, none of those things really matter, but isn’t it nice to feel like you have it together every once in a while?
In November {see? I told you I was behind!}, Stonyfield challenged its Clean Plate Club members to bake something up with King Arthur Flour products, Silpat Silicone Baking Mat and DreamFarm Levoons. If you follow me on Instagram, you know that I’m already enamored with the majority of the things KAF offers {parchment sheets, specialty ingredients, etc. etc.} and that I’ve even participated in their Bakealongs a few times.
I knew that I wanted to make something that would be nice enough to serve for holiday parties, but low-maintenance enough to not send a frazzled baker over the edge because — if ever there was a time to have a secret supply of top-notch, last minute recipes — Christmastime is it. I love just about any recipe that takes minimal work but delivers on maximum “wow factor.” And that’s how this crostata came to be.
The name “crostata” alone sounds fancy enough to bust out when you need to impress, but there’s nothing more to it than an easy crust and a delicious filling. It’s a “rustic tart” that can you can pass off as sophisticated and festive, especially when you fill it with a creamy Stonyfield Greek yogurt-cream cheese filling swirled with fig preserves and sprinkled with gorgonzola cheese and toasted walnuts. It’s a little sweet, a little savory and fabulously tender {yet sturdy} thanks to a combo of King Arthur Flour’s Whole Wheat and All-Purpose Flours. {And butter. Let’s not forget butter.}
Is it weird that I’m jealous of this crostata for having it more “together” than I do?
One year the month of December will be in the bag, but for now, I’m happy enough just having this crostata in the oven!
Gorgonzola & Fig Jam Crostata
Ingredients
- 1 cup King Arthur Flour All-Purpose Flour
- 1/2 cup King Arthur Flour Whole Wheat Flour
- Pinch of salt
- 1 stick {8 tablespoons} cold butter diced into small cubes
- 3-4 tablespoons ice water
For Filling:
- 8 ounces cream cheese
- 3 tablespoons Plain Stonyfield Organic Whole Milk Greek Yogurt
- 1 egg
- 1/4 cup fig jam
- 2-3 tablespoons crumbled Gorgonzola cheese
- 2 tablespoons chopped walnuts
Instructions
- Preheat the oven to 375 degrees. Place Silpat (silicone baking mat) or a large sheet of parchment on the counter and dust lightly with flour.
Make the crust:
- In a food processor, pulse together flours, salt and cold butter until crumbly. Add ice water, 1 tablespoon at a time, pulsing until the dough comes together. {It should be able to hold its shape when squeezed.} Turn dough out onto floured Silpat or parchment and quickly pat together into a ball. Top with another sheet of parchment and roll out to a rough circular shape, about 1/4 inch thick. Carefully lift the Silpat or parchment with the dough on top and place onto a large baking pan.
Make the filling:
- To the bowl of a food processor, add cream cheese, Greek yogurt and egg. Process until smooth. {You may have to stop and scrape down the sides.}
- Spread the filling onto the center of the rolled out dough, leaving about a 2 inch border all the way around.
- Dollop fig jam by the tablespoon over the cream cheese filling. Swirl the jam into the filling using the tip of a butter knife or an offset spatula.
- Sprinkle with gorgonzola cheese and walnuts.
- Gently lift one part of the edge of the dough and fold it over onto the filling. Do this all the way around the crostata to form the outer edge of the crust.
- Bake for about 23-25 minutes until the crust is lightly golden and the filling is slightly puffed and cooked. Remove from oven and allow to cool for about 15-20 minutes before slicing.
