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Plum Crostata

Plum Crostata with Pine Nuts and Thyme

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This rustic Italian dessert is a free-form version of pie, so it doesn’t need to be perfect. But that’s what makes it so homey and delicious, just like nonna used to make. This week, we’re taking advantage of late summer plums and cooking them down with fig jam and thyme for a sweet and savory filling. Topped with toasted pine nuts and a dusting of powdered sugar, this crostata would make the perfect end to a summer dinner party.

    Serving size
    4servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Shanna

    By Chef Shanna

    • Calories 320
    • Protein 3g
    • Total Carb 43g
    • Total Fat 16g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • lemon
      • 1
      • lemon
    • plums
      • 4
      • plums
    • thyme
      • 1/8 ounce
      • thyme
    • pine nuts
      • 1 tablespoon
      • pine nuts
    • unsalted butter
      • 1 packet
      • unsalted butter
    • cornstarch
      • 2 teaspoons
      • cornstarch
    • fig jam
      • 2 ounces
      • fig jam
    • pie crust
      • 1
      • pie crust
    • turbinado sugar
      • 1 packet
      • turbinado sugar
    • powdered sugar
      • 1 teaspoon
      • powdered sugar

    What You’ll Need

    • olive oil
    • aluminum foil
    • 12" large pan
    • baking sheet

    Allergens

    Soy, Milk, Tree Nuts, Wheat

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 400°F. Rinse all produce. Halve lemon. Slice off rounded sides of plums, discarding pits, and thinly slice. Strip half of thyme leaves, discarding stems—try pinching the stems near the top, then slide the fingers of your other hand down the length of the stem, to easily remove the leaves. Place pine nuts on a small piece of foil; bring edges together and seal to form a pouch.

    2. Cook plums

      Cook plums

      Heat butter in a large pan over medium heat. When butter is foamy, add plums and cook until beginning to caramelize, 3-4 minutes. Add ¼ cup water and cook, stirring occasionally, until plums have softened and liquid is mostly evaporated, 4-5 minutes more.

    3. Finish plum filling

      Finish plum filling

      Once plums have softened, stir in cornstarch, fig jam, juice of ½ lemon (save remainder to brighten a glass of water), and half of thyme leaves. Cook until thickened, 1-2 minutes. Remove from heat and set aside to cool slightly.

    4. Assemble crostata

      Assemble crostata

      Place tin with pie crust on baking sheet. Spoon plum filling into pie crust to cover bottom with a ¼ inch–thick layer. Gently fold outer edges of pie crust inward, over plums, to create a 1-inch border. Brush border with 1 teaspoon olive oil, then sprinkle over turbinado sugar.

    5. Bake crostata and pine nuts

      Bake crostata and pine nuts

      Bake crostata for 10 minutes, then add pine nut pouch to baking sheet (with crostata). Continue baking until crostata is golden brown and warmed through and pine nuts are light golden and fragrant, 10-15 minutes more. Once baked, let crostata cool for 10 minutes. Carefully open pine nut pouch to let steam escape.

    6. Plate plum crostata

      Plate plum crostata

      Once crostata is cool, scatter toasted pine nuts and remaining thyme over plum crostata. Finish with a dusting of powdered sugar. Snap a few #platedpics, cut into slices, and dig in!

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