Desserts, Pies & Tarts

Fig + Goat Cheese Crostata

December 15, 2015

Well Thanksgiving is over, Black Friday is behind us (although shopping deals are still a-blazing!), and Christmas is literally right around the corner.  I’m sure by now your life is surrounded with Christmas decorations, and your tummies are already filled with Christmas Cookies and warm Hot Chocolate.  Instead of sharing another Christmas Cookie recipe with you {by.the.way — I have many great Christmas treat recipes in the Archives. Go take a look!}, here I have a delicious Fig + Goat Cheese Crostata.

Fig & Goat Cheese Crostata 2

Although fig season has technically ended you are still able to find some ripe and delicious figs right now {I suggest going to a local market, such as Whole Foods}.  Plus you could always use dried figs, or even another fruit — such as pears or raspberries.  Goat Cheese is such a great fall/winter cheese that really pairs well with so many fruits so you really can’t go wrong with this recipe.

I love making Crostatas because they are so quick and easy and they don’t need to look one bit perfect.  The more rustic, the more delicious.  The key to this Crostata is my most-favorite homemade Pie Crust. It’s flaky, buttery, and the perfect base.  This crust filled with creamy goat cheese and sweet figs will convince you that Crostatas just might be better than pies.  I’ll let you decide, wink wink.

Fig + Goat Cheese Crostata
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 1 8-inch Round
The most perfect flaky, buttery crust filled with creamy goat cheese and sweet figs // Made rustic with this easy Crostata.
Pie Crust
  • 1½ cups All Purpose Flour, plus more for dusting the surface
  • 9 tablespoons (1 sticks + 1 tablespoons) Unsalted Butter, Cold
  • ½ teaspoon Salt
  • 1 tablespoons Sugar
  • 5 tablespoons Water, Very Cold, more or less if needed
  • 5 tablespoons Goat Cheese
  • About 6-8 Fresh Figs, Sliced (You can use dried figs, or even a different fruit of your choice)
  • 3 tablespoons Unsalted Butter, Cold
  • Sprinkle of Kosher Salt
For the Egg Wash
  • 1 Egg
  • 1 tablespoon of Water
  • Sprinkle of Turbinado (Coarse) Sugar
  1. To make the pie crust, start by cutting the butter into ¼ inch squares. Put all the butter in a small bowl and place in the freezer until needed.
  2. In the bowl of a food processor, combine the flour, salt, and sugar; pulse just to combine. Add in the butter and pulse until the butter pieces are the size of small peas and the mixture resembles coarse meal.
  3. Add 2 tablespoons of water and then pulse a couple times. Add the remaining 3 tablespoons and pulse until the mixture comes together and is in wet clumps. Be sure to not add too much water – you don’t want to dough to be extremely wet. You might not use all 5 tablespoons, or you might need to use more.
  4. Pour out all the dough onto a lightly floured surface. Form the dough into a disc. Flour all sides of the dough, and wrap the disc in plastic wrap. Chill for at least 1 hour.
  5. Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper. Set aside.
  6. When the dough is done chilling, remove the disc from the refrigerator and place onto a floured surface. Dust the top of the dough with flour and, using a rolling pin, roll out the dough until it is about ¼-inch thick. While you are rolling out the dough, be sure to check the bottom of the dough to make sure it is not sticking. If it starts to stick, add more flour to the surface. Carefully roll the dough up onto the rolling pin and transfer to the prepared baking sheet.
  7. If the dough has started to soften, quickly place it in the refrigerator/freezer to firm back up.
  8. Spread the Goat Cheese in a thick layer in the center of the crust; making sure to leave 1.5-2 inches of crust on the edges.
  9. Layer the sliced figs on top of the Goat Cheese. Dot the top of the Figs and Goat Cheese with the cold butter. Sprinkle with the Kosher Salt.
  10. Fold over the edges of the crust towards the center of the crostata.
  11. Make the egg wash by whisking together the egg and water. Brush the top of the crust with the egg wash and sprinkle with the Turbinado Sugar.
  12. Place the Crostata in the oven and bake until the crust is golden brown and the figs have caramelized, about 30-40 minutes.
  13. Remove the Crostata from the oven and allow to cool until it is warm to touch and to slice.
  14. To reheat, place a piece of the Crostata in the microwave for about 30 seconds to 1 minute.
  15. This Crostata lasts up to 4 days in a sealed container in the refrigerator.


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  • Karen December 15, 2015 at 8:54 am

    The crust looks so amazingly flaky and I’ve always wanted to make a crostata. I may have to substitute cranberries for the figs because they are hard to find where I live. Would they work? Thanks!

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