Honey Figs Gorgonzola and Prosciutto Crostata


For the crostata pastry
250g plain flour
125g cold butter, cubed
1 teaspoon caster sugar
1 egg
Pinch of salt
40 ml cold water

For crostata filling
5-6 figs, cut into quarters or eighths depending on their size
200g Gorgonzola
150g Prosciutto
2-3 tablespoons clear honey, I used Acai honey
A few springs of thyme


  1. In a food processor add flour, butter, sugar and salt and process until the mixture resembles coarse crumbs. Add the egg and water and process until the dough just comes together into a smooth ball of dough.

  2. Remove from processor onto a lightly floured surface and give it a few gentle kneads to bring the dough together. Use the dough immediately or wrap tightly in plastic wrap and refrigerate until you are ready to use. If you like the pastry can also be stored in the freezer for up to a month and used at a later date.

  3. Preheat oven to 190°C. Line a baking tray with baking paper.

  4. Divide the pastry into two portions and on a lightly floured surface, roll each portion into a circle of slightly larger than 24cm wide and about 4mm thick. You can use a plate or a 24cm round cookie cutter to cut out a neat and exact circle, which will give you neater edges.

  5. Slide the pastry onto the baking tray and chill for 20 minutes.

  6. Break off pieces of the Gorgonzola and place on crust, leaving a border about 3cm from the edge. Lay the fig wedges on the Gorgonzola, scatter with thyme, black pepper and drizzle with honey.

  7. Fold the edges up over the filling and pleat as you go along. Bake in the oven for 20-30 minutes or until the crostata pastry is golden in color. Once out of the oven arrange slices of the Prosciutto on top of each crostata and serve immediately with a large salad.