Honeyed Fig Crostatas

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 1/2 cups all-purpose flour
• 1/4 cup plus 1 tablespoon sugar
• kosher salt
• 3/4 cup cold unsalted butter, cut into 1/2-inch pieces
• 1/4 cup plus 3 tablespoons ice water
• 1 1/2 lbs fresh figs, green and purple, cut into 6 wedges
• 5 teaspoons honey
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon thyme leaves, plus small sprigs for garnish
• 1 egg beaten with 1 tablespoon water

Recipe

• 1 in a food processor, pulse the flour with the sugar and 1/2 teaspoon of salt. add the butter and pulse until it is the size of peas. add the water; pulse until the dough comes together. pat the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
• 2 on a lightly floured surface, roll out the dough 1/8 inch thick. cut out eight 5-inch rounds, rerolling the scraps if necessary; transfer to a parchment paper–lined baking sheet and refrigerate for 30 minutes.
• 3 preheat the oven to 375°. in a bowl, toss two-thirds of the figs with 3 teaspoons of the honey, the lemon juice, thyme leaves and a pinch of salt. arrange the figs on the dough rounds, leaving a 1/2-inch border all around. fold the edges over the figs and brush the dough with the egg wash. chill for 30 minutes.
• 4 bake the crostatas for 35 minutes, rotating halfway through baking, until the crusts are golden. let stand for 10 minutes.
• 5 gently toss the remaining figs with the remaining 2 teaspoons of honey. transfer the crostatas to plates, top with the figs and thyme sprigs and serve.