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1
Preheat the oven to 400 degrees F.
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2
Arrange the pears, cut sides up, on a baking sheet and dot with butter.
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3
Put the baking sheet in the oven and bake 25 to 30 minutes, or until the pears are just tender.
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4
Let cool.
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5
Increase the oven heat to 450 degrees F.
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6
Sprinkle the counter and a rolling pin lightly with flour.
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7
Roll the dough out to a 14-inch round, about 1/4-inch thick.
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8
It doesn't have to be perfect.
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9
Transfer the dough to the back of a lightly floured baking sheet.
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10
Slice the pears and arrange them on the dough round by overlapping the slices in a spiral fashion, leaving a 2-inch border all around.
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11
Drizzle with the honey, scatter blue cheese over the top, and sprinkle with the almonds.
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12
Brush the border with the egg wash. Bring the edge of crust over onto the filling, leaving the fruit exposed in center.
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13
Gently fold and pinch the dough to seal any cracks.
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14
Brush the crust with the remaining egg wash and sprinkle with the sugar.
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15
Put the baking sheet in the oven and bake for 30 minutes or until the crust is golden brown and the fruit is tender.
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16
Slide a knife under the crostata to loosen it from the pan.
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17
Then cut into wedges and serve warm or at room temperature.
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18
2 cups all-purpose flour, plus more for rolling
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19
3 tablespoons sugar
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20
1/4 teaspoon salt
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21
1 lemon, zested and finely grated
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22
3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks
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23
1 egg yolk
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24
2 tablespoons ice water, plus more if needed
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25
Combine the flour, sugar, salt, and lemon zest in a large mixing bowl.
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26
Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs.
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27
Add the egg yolk and ice water and work that in with your hands.
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28
(Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.)
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29
Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky.
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30
If it's still crumbly, add a little more ice water, 1 teaspoon at a time.
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31
When you get it to the right consistency, shape the dough into a disk and wrap it in plastic.
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32
Put it in the refrigerator and chill for at least 30 minutes.
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33
Yield: enough for 1 double-crust pie or crostata
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34
Inactive Prep Time: 30 minutes
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35
Ease of preparation: intermediate
