- 2 1/2 cups all-purpose flour
- 1/4 cup plus 1 tablespoon sugar
- Kosher salt
- 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 1/4 cup plus 3 tablespoons ice water
- 1 1/2 pounds fresh green and purple figs, each cut into 6 wedges
- 5 teaspoons honey
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon thyme leaves, plus small sprigs for garnish
- 1 egg beaten with 1 tablespoon of water
- In a food processor, pulse the flour with the sugar and 1/2 teaspoon of salt. Add the butter and pulse until it is the size of peas. Add the water; pulse until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
- On a lightly floured surface, roll out the dough 1/8 inch thick. Cut out eight 5-inch rounds, rerolling the scraps if necessary; transfer to a parchment paper–lined baking sheet and refrigerate for 30 minutes.
- Preheat the oven to 375°. In a bowl, toss two-thirds of the figs with 3 teaspoons of the honey, the lemon juice, thyme leaves and a pinch of salt. Arrange the figs on the dough rounds, leaving a 1/2-inch border all around. Fold the edges over the figs and brush the dough with the egg wash. Chill for 30 minutes.
- Bake the crostatas for 35 minutes, rotating halfway through baking, until the crusts are golden. Let stand for 10 minutes.
Gently toss the remaining figs with the remaining 2 teaspoons of honey. Transfer the crostatas to plates, top with the figs and thyme sprigs and serve.
Wine Suggestion: Moscato d'Asti (sweet & effervescent)