When we got to know that figs are not only sweet as candies, but also packed with nutrients offering a variety of potential health benefits, and, most important of all, that they have fewer calories than grapes and tangerines, we filled up our pantry.
The recipes that see the use of the figs are endless and creative, from pairing them with pecorino or goat cheese to the preparation of main dishes. Given their sweetness, we also appreciate their use in the preparation of cakes, like our Fig Crostata with Ricotta cheese.
Let us thank Giuseppe – Vadawine for the amazing morning spent shooting the pictures and videos of this post.
🍷 Francesca & Marinella🍴
INGREDIENTS for 6/8 servings
Ready in 1 1/2 h – What you need: pie weights or dry beans
For the Pasta Frolla:
400 g flour (3 1/2 cup)
160 g (1 1/2 cup) sugar
120 g (1/2 cup) cold butter, diced
3 g baking powder
a pinch of salt
For the filling:
250 g (1 cup) ricotta cheese
3 tbsp almond cream or alternatively 3 tbsp almond flour
60 g (1/2 cup) icing sugar
1/2 glass strawberry or raspberry jam (or fig jam)
Sift the flour with the baking powder. Put it in a large bowl ( or on a wooden work surface) and add the diced butter, the sugar and a pinch of salt. Rub the mixture between the palm of your hands until it forms fine crumbs. Add the eggs and knead until obtaining a smooth dough. Form the dough into a ball. Wrap the dough in a plastic and let it chill for 1 hour in the fridge.
Preheat the oven to 180°C. Grease a 24 cm round shallow baking tin with a little butter and flour.
When the dough is ready to use, on a flowered work surface, roll it out until it is large enough to line the prepared tin, ensuring the base and sides are completely covered. Then let it chill again in the fridge for about 30 minutes.
Carefully line the pie dough with parchment paper first, then add some weight. You can purchase special pie weights or you can use dry beans. The weights on the bottom will keep the pie from puffing up.
Bake in the oven for 20 minutes. Then remove the weights and the paper from the pie, and let it cool off.
Prepare the filling. Blend the ricotta cheese, the egg, the sugar and the almond cream (or almond flour) all together.
When the crostata has cooled, spread the jam at the bottom of the crostata. Then pour the ricotta cream on top of the jam. Bake again in the oven for 20 minutes.
Slice the figs and decorate the crostata with them.
Dust with icing sugar before serving.