• 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 ¼ 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.