1 stick grass fed & finished butter (can swap in 1/2 cup coconut oil or vegan butter spread)
2-3 tbsp ice water
2 tbsp monk fruit or coconut sugar
1/8 tsp pink salt
Filling:
2 cups thinly sliced fruit
2 tbsp local honey
2 tbsp hemp seeds or sesame seeds
1 egg white, scrambled
Instructions:
Preheat the oven to 375 F
In a food processor, add flour, salt, and cold butter
Pulse the ingredients until it looks like the consistency of wet sand, about 3-4 minutes
Add water, 1 tbsp at a time, until the dough comes together into a ball
On a floured surface, use a rolling pin to roll the dough out to 1/4 inch thickness – any shape you want! I used a large baking sheet. If you use one, too, a square or rectangle works well. ** If you are using a pie plate, try to roll it as close to a circle as possible. It does NOT have to be perfect! Though, this method may be more difficult to spread honey on and may work better with a fig jam based or pumpkin puree. Email me with questions, [email protected]
Transfer the dough to a parchment lined baking sheet
Carefully spread honey down on the dough in a thin layer, leaving 1-2 inches of dough free from honey around the entire parameter – this will be the crust
Line a layer of fruit across the honey – I used thinly sliced pears, but you can use ANY fruit you want !
Use the parchment paper to help you roll the dough edges up and over the filling to create a rustic crust
Scramble egg whites in a small bowl with 1 tbsp of water
Use a clean finger or pastry brush to coat the crust with egg wash
Wash your hands
Sprinkle the crostata with the hemp seeds
Bake at 35-45 minutes until crust is crispy and golden brown
