Fontina, Dried Figs, Prosciutto, and Caramelized Onion Crostata

Name: Fontina, Dried Figs, Prosciutto, and Caramelized Onion Crostata
Ingredients: 2−3 thin slices prosciutto (about 1 ounce); ⅓ cup (about 6) dried black Mission figs, stems removed; 2 tablespoons ice water; ½ teaspoon dried thyme leaves; 6 tablespoons whole wheat flour (I prefer Bob’s Red Mill); 1 tablespoon cream, half-and-half, or milk; ½ teaspoon honey; 1 teaspoon freshly squeezed lemon juice; 1 small clove garlic, minced; 1 small onion, thinly sliced onion; 1 large egg; 3 tablespoons cold unsalted butter, cut into small cubes; ¼ teaspoon salt; 6 tablespoons all-purpose flour; Freshly ground black pepper; Pinch salt; 1 cup shredded fontina cheese; 1½ teaspoons olive oil

Preparation info

Difficulty
Medium

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

This free-form tart, or crostata, makes a delectable appetizer or light lunch for two or three when combined with a green salad. The savory-sweet filling of fontina, caramelized onions, prosciutto, and figs is wrapped in a crust of mixed whole wheat and all-purpose flours.

Choose a mid-level fontina rather than a top-tier Italian import because they are less expensive and often melt better. You can also use purchased pizza dough to make this tart more quickly.

When a recipe

Ingredients

Lunch
Starter

Ingredients

Method