A rustic lemon crostata topped with goat cheese and plums makes for a great dessert and a morning glory of a breakfast.
Servings: Serves 8
- 1 cup all-purpose flour , plus more for dusting
- 1/4 cup sugar
- 1 teaspoon freshly grated lemon zest
- 8 tablespoons (1 stick) cold, unsalted butter , cut into small pieces
- 1 large egg yolk , lightly beaten
- 4 ounces fresh mild goat cheese
- 8 small ripe plums , pitted and quartered
- 3 tablespoons honey
In a large mixing bowl, beat flour, sugar and lemon zest at low speed until blended. Add butter and beat until texture resembles coarse meal. Drizzle in egg yolk and beat just until dough comes together. Gather into a ball and press into a disk; wrap in plastic wrap and refrigerate 1 hour.
In the meantime, preheat oven to 375°. Line a large cookie sheet with parchment paper. Flour paper lightly. Flour a rolling pin and roll dough into a 10-inch circle on the parchment paper. If dough cracks, press it back together with fingertips. Fold the edge of free-form crust inward 3/4 inch and press gently to form a rim. Evenly prick bottom with a fork. Refrigerate dough 15 minutes. Bake until golden brown, 12 to 15 minutes.
Crumble goat cheese evenly over bottom of crust. Arrange plums in concentric circles over goat cheese. Drizzle with 2 tablespoons honey. Bake 15 more minutes, or until plums soften slightly and crust is further browned on bottom. Remove from oven, drizzle with remaining honey and place on a rack to cool. Serve warm or at room temperature.
Printed from Oprah.com on December 10, 2013
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