Vegan Fig Almond and Rosemary Crostata
Fresh, plump, sweet, pretty figs are in season. From the end of July through the beginning of September you should be able to find this perfect little fruit at your local market. Take advantage. The season is short and figs have a short shelf life, only one to two days once you take them home, and that’s only if your grocer is making sure that the fruit on display is not past its prime.
The wonderful thing about figs is that they aren’t too sweet, so they can be paired with savory or sweet. The figs that my hubby brought home this weekend were just begging to be turned into a fabulous dessert. But what kind?
I needed some inspiration, so I spent an hour online looking at fig recipes until one particular photo on Martha Stewart.com captured my attention. Martha seemed like the type of woman who would rock a fig dessert, and one look at her fig and almond crostata and I knew that I had to try it.
Even though I followed her recipe, I did put my own spin on it, and I have to say, I think I ramped up the flavor. Adding fresh rosemary from my garden, and pure almond extract to the crust was genius! The pungent flavor complimented the sweet figs perfectly.
I love making a crostata. It’s easy, it’s fun, and they look so rustic and pretty. We had a lot of figs so I made two, because Alex needed a gluten free version. Between my son and husband, they were both gone in one day. Alex and I were lucky to get the one piece each they we savored while catching up on the Bachelorette and Real Housewives. Yes, we watch those shows. Don’t judge.
Make the dough first. My first attempt at making the dough didn’t work out so well. I thought that adding a little corn meal to the flour would make it even better. In my mind it would give the crust some texture, and the corn taste would only make the figs and rosemary taste more amazing than they already did. Unfortunately, it was a crumbly mess, so I had to make another batch with just the flour.
Martha’s recipe called for chilling the dough for an hour or more. I chilled the first batch (the one that I had to toss), but I had to wait for it to warm to room temperature before it was soft enough to roll. The second batch I took from food processor to cookie sheet and it rolled out just fine. My advice, don’t chill the dough.
Once you make the dough, clean the food processor and make the filling. While the filling is being ground into a smooth, sticky texture, roll the dough into a flat 14 inch circle. Then spread the filling on the top leaving a 2 inch border. Then fold the dough over the top and bake it for 50 minutes. Brush some melted vegan butter on the edge of the crust and bake another 5 minutes.
How many times did I just write the word dough?
If you are the type of person who doesn’t like sweet things, this dessert is for you. The almonds, figs, and rosemary are subtle and border on savory. There is a whisper of sugar. If there was more to eat I could totally eat it for breakfast in lieu of my typical oatmeal. Darn those boys in my house!
Thankfully, fig season is just getting started, so there will be more of this to come. However, I will be hiding a few pieces for myself the next time I make this.
Try this, then come back and tell us what you think. We LOVE hearing from you all!