A crostata, also known as a galette, is an open-faced pie that is quicker and more forgiving to make than most pies. Rather than rolling pastry into a tidy round and fitting it into a pie plate, you just roll the dough until it’s reasonably round (mine often look like amoebas), pile filling in the middle and fold up the edges. The pastry holds in the fruit and their bubbling juices, although if it happens to leak a little, it’s no big deal because a crostata is rustic by design.
For the filling, I took inspiration from the flavors of a classic Old Fashioned cocktail, perhaps my all-time favorite. They go beautifully with the natural jammy sweetness of fresh figs.
Makes 8 servings
Stir together the figs, bourbon and bitters in a large bowl. Whisk together the brown sugar, cornstarch and salt until smooth in a small bowl, sprinkle over the figs and stir to coat. Let stand until needed.
On a lightly floured work surface, roll out the pastry to a 12-inch round. Transfer to a parchment-lined rimmed baking sheet.
Whisk together the cream cheese and egg yolk in a small bowl until smooth. Stir in the marmalade. Spread over the pastry, leaving a 2-inch border all around.
Gently stir the walnuts into the fig mixture, and then spoon it over the cream cheese mixture, mounding it in the center.
Fold the edge of the pie pastry over the edge of the filling, pinching the folds closed.
Whisk the egg white until frothy and brush over the pastry. Sprinkle with coarse sugar. Cover with plastic wrap and refrigerate for 1 hour or until the pastry is deeply chilled and firm.
Preheat the oven to 375°F. Bake the crostata for 40 to 45 minutes or until the pastry is deep golden brown and the juices are bubbling.
Let the crostata cool on the pan for at least 20 minutes before serving slightly warm or at room temperature, garnished with orange zest. Serve with a dollop of bourbon whipped cream, if using.
Beat the cream and sugar to stiff peaks in a chilled metal or glass bowl. Fold in the bourbon.
Figs reign supreme in Sheri Castle’s inventive fresh fig, orange and bourbon crostata.
Sheri Castle, award-winning food writer and cooking teacher, is known for melding culinary expertise, storytelling and humor, so she can tell a tale while making a memorable meal. Her creative, well-crafted recipes and practical advice inspire people to cook with confidence and enthusiasm. She's written a tall stack of cookbooks and her work appears in dozens of magazines. In 2019, the Southern Foodways Alliance named Sheri among Twenty Living Legends of Southern Food, calling her The Storyteller.
Sheri says that she's fueled by great ingredients and the endless pursuit of intriguing stories, usually about the role that food plays in our lives, families, communities and culture.
When she steps away from the kitchen or a local farm, Sheri enjoys spending quiet time at her home near Chapel Hill. She hails from the Blue Ridge Mountains of North Carolina.
In each episode of "The Key Ingredient," Sheri Castle features one local ingredient, tracing its journey from source to kitchen. The renowned food writer and cooking teacher will introduce us to local farmers, growers, fisherman and chefs and share approachable home cooking recipes and tips. Join Sheri & friends to learn the stories behind some of North Carolina's most beloved ingredients.