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Comments

  1. Myles says

    I don’t often comment on Susan’s recipes, but this is one I could not wait to hail. Che fa venire l’acquolina! Delizioso! Squisito! YUM !!!

  2. foodwanderings says

    Absolutely stunning fig crostata Susan. It was well worth the effort. Everything about it looks perfect, the jam, lattice, everything is just beautiful.You are so fortunate to travel to Italy so many times. Sending loads of fig love your way. Shulie

  3. angela@spinachtiger says

    This is my favorite fig recipe and I haven’t even seen many others. I”m Italian and this resonates with my eyes and taste buds. Perfect! (Susan, I can’t figure out why my post doesn’t show the fig pictures of the other posters the way that yours does). What code did you use?

    • The Wimpy Vegetarian says

      Thanks Angela!! I’m Italian in my heart, so I’m with ya!! On your code question, I posted some questions for you on our Loveblog Facebook site in case you weren’t following up here. Happy to help if I can 🙂

  4. EA-The Spicy RD says

    This is just gorgeous Susan!! I can’t imagine ever making pastry as pretty as yours, but I’d sure have fun experimenting. Pinning to my “make me gluten-free board” right now, and sending loads of #figlove your way!!

    • The Wimpy Vegetarian says

      Thanks Lynda! Too sweet can be a little cloying at times. I think you’d love this crostata – it’s right up your alley. I’m making your Grilled Chicken and Vegetable Salad with Pearl Couscous tonight (sans chicken). I’m substituting squash for the chicken, and I’m marinating some tofu to see how it does too. It looked like the perfect dinner for tonight.

  5. Erika says

    Wow, you definitely sold me on this one! Funny, I’ve been to Italy once and don’t think I had crostada there. But I’ve had the apple crostada at Maggiano’s here in the U.S. multiple times! I know it’s a chain, but it’s still soooo. good. This fig variation looks awesome!

    • The Wimpy Vegetarian says

      Well you’ve made me feel validated again, Erika. I swear I never, ever saw crostatas in Italy either – or at least not that I remember. But it was like the yellow car syndrome. Once you’re looking for one, you see them everywhere :-). Thanks for stopping by!!

  6. Tom @ Waegook Tom says

    I LOVE figs! I put off trying them for the longest time because I thought they’d taste exactly like dates (which I’m not a fan of), but was deliciously surprised when I finally tried them. This recipe looks absolutely fantastic – I’ve never heard of crostata before, so I will have to hunt it down…

    • The Wimpy Vegetarian says

      Most jams will be sweeter than this. You can definitely use jam as a substitute, but I would just quite a bit less to make a thinner layer. Otherwise the sweetness could be a little overwhelming. I’d love to hear how it works if you try it!

  7. mjskit says

    I was immediately drawn to the words “fig love”. I love figs! This is a great crostata and something I could eat in one sitting. Love the cider apple syrup. That would be delicious in a lot of different recipes – like your pumpkin soup!

  8. Mary @ Fit and Fed says

    I missed this the first time around, but oh my gosh, this is gorgeous! It’s giving me fantasies of having friends over for tea and serving this! I cannot eat oranges so this is just the kind of recipe that can nail me if I don’t think to ask whether the recipe contains orange… in my older age I’m finally developing a higher index of suspicion about that. With all those sweet figs I’m thinking the pastry and jam would be just fine (if a bit less complex) without the orange.

    • The Wimpy Vegetarian says

      I used an 8″ X 11″ tart pan with a removeable bottom. I’m glad you asked this, as it should definitely have been in the recipe. I’ll add it in now. Thanks! I hope you make this and like it as much as I do!!

Trackbacks

  1. […] but have never been terribly excited about the results. Well, except that first time, when I made fig bars all dressed up as a fig crostata. I was fresh from Italy and full of crostata ideas from all the pasticcerie I had visited, and they […]

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