Plum Rosemary Crostata
Prep: 20 mins
Cook: 25 mins
Servings: 6
Afternoon tea is served with our Plum Rosemary Crostata. A crostata can be described as a cheats version of a pie as it folds the pastry on itself for a rustic look. It can be filled with any seasonal fruit. Our crostata is filled with vibrant plums and sprigs of rosemary.
Ingredients
Method
- Place flour, butter and sugar in the bowl of a food processor and pulse until mixture resembles fresh breadcrumbs. Add yolk and water, continuing to mix until dough comes together.
- Remove to a lightly floured surface. Form into a ball and roll out to a 15cm diameter disc. Cover with cling wrap and refrigerate for 30 mins.
- Pre-heat oven to 200°C fan-forced. Line an oven tray with baking paper.
- Cut plum halves into 3 or 4 wedges each and toss in a bowl with the sugar and rosemary. Set aside.
- In a medium sized bowl, combine almond meal, ricotta and lemon rind. Mix well.
- Remove dough from refrigerator and place onto a lightly floured surface. Roll out to a 30cm diameter. Transfer to a lined oven tray and spread the almond mixture in the centre of the round, to a 22cm diameter.
- Arrange plums over the almond mixture and fold the pastry up over the plums, forming a 5cm edging. Overlap the pastry where required to get an even fold. Refrigerate for 20 mins.
- Remove from the refrigerator. Sprinkle with sugar and place into the oven. Reduce temperature to 180°C fan-forced and bake for 20 mins, or until pastry is golden. Allow to cool slightly before serving with cream or ice-cream.
Featured in: