Fresh Fig and Gorgonzola Crostada

1 recipe Pie Crust, made without the sugar OR use 2 store bought pie crusts (in boxes, not in pans), or use 2 sheets of store bought puff pastry, thawed
2 red onions, thinly sliced
2 T. butter or olive oil
1 tsp. kosher salt
3 D’Anjou or Comice pears, peeled, or 8- 12 fresh large black mission figs, cut in half lengthwise
1 1/2 – 2 cups crumbled Gorgonzola cheese
1/2 cup almond slices, chopped walnuts, or pine nuts
2 T. butter, cut into small pieces

Roll out YOUR OWN pie crust pastry to a 14″ diameter circle and place on a parchment lined 14″ round pizza pan, or to make smaller crostadas, divide the dough in half, and roll out each half to 10″ diameter circles and place each round of dough on two parchment lined baking sheets. Or roll out 2 store bought pie crusts, or 2 sheets of puff pastry, and place on parchment lined baking sheets.

Saut√© the red onions in butter or olive oil with kosher salt, for 8-10 minutes on low heat until soft and caramelized. Cool to room temperature. Cut the pears vertically into 1/8″ thick slices, removing any seeds. Spread the onions on the pastry evenly, leaving a 1″ border all around the pastry, top each pastry with the thinly sliced pears or fresh figs, cut side up, in a single layer, sprinkle on the cheese, nuts, and dot with bits of butter. Fold up the 1″ border over the filling, so that there is a band of crust around the outer edge. NOTE: If using puff pastry, just crimp the edges to form a border. Bake in preheated 425o oven (middle shelf) for 20-25 minutes until golden brown and cheese is bubbly. Remove from oven and cool slightly before cutting into serving pieces. Each pastry serves 6-8.

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