Crostata with Dried Apricots and Taleggio

Name: Crostata with Dried Apricots and Taleggio
Prep time: 1 h 28 min
Cook time: 1 h 28 min
Total time: 1 h 28 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams cups dried apricots; 1 egg, beaten; 355 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 59 milliliters honey; 3 Tbsps ice water; 2 Tbsps fresh lemon juice; 2 teaspoons lemon zest; 118 milliliters cold mascarpone cheese; 1 teaspoons fine sea salt; 1 teaspoons fine sea salt; 1 Tbsp sugar; 198 grams Taleggio cheese, rind removed, cut into 1/2-inch cubes; 3 Tbsps cold, unsalted butter, cut into small pieces; 79 milliliters chopped walnuts

Crostata with Dried Apricots and Taleggio requires roughly 1 hour and 28 minutes from start to finish. This recipe makes 8 servings with 439 calories, 11g of protein, and 21g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have sea salt, lemon juice, flour, and a few other ingredients on hand, you can make it.

Instructions

Add the flour, salt, and sugar to a food processor and pulse to combine.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal.

Ingredients you will need

Butter

Add the mascarpone cheese and lemon juice and pulse a few times.

Ingredients you will need

Mascarpone

Lemon Juice

Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not overmix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 30 minutes.

Ingredients you will need

Water

Dough

Wrap

Equipment you will use

Plastic Wrap

For the filling: Put an oven rack in the lower third of the oven. Preheat the oven to 375 degrees F. In a medium bowl, combine the apricots, walnuts, lemon zest, cinnamon, and sea salt.

Ingredients you will need

Lemon Zest

Apricot

Cinnamon

Sea Salt

Walnuts

Equipment you will use

Bowl

Oven

Add the honey and stir until all the ingredients are coated. Stir in 2/3 of the cheese.

Ingredients you will need

Cheese

Honey

Cut a piece of parchment paper to fit inside a 12 by 17-inch baking sheet and put it on a work surface.

Equipment you will use

Baking Paper

Baking Sheet

Put the chilled dough on the parchment paper.

Ingredients you will need

Dough

Equipment you will use

Baking Paper

Roll the dough into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer it to a baking sheet.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Paper

Baking Sheet

Put the apricot filling in the center of the dough, spreading evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough. Arrange the remaining cheese on top of the filling.

Ingredients you will need

Apricot

Cheese

Dough

Using a pastry brush, brush the crust with the beaten egg.

Ingredients you will need

Crust

Egg

Equipment you will use

Pastry Brush

Bake until the crust starts to turn golden, about 15 to 18 minutes. Cover the crostata loosely with a piece of foil and cook until the crust is golden and the cheese has melted, another 12 to 15 minutes.

Ingredients you will need

Cheese

Crust

Equipment you will use

Oven

Aluminum Foil