Fruit crostatas don’t have to be sweet. They can be salty. They can be savory. They can be cheesy.
This isn’t a big leap to make. There’s a reason we add dried figs or apricot jam to cheese plates. Or sliced peaches or apples to a grilled cheese. Salty and sweet, creamy and juicy, funky and fresh—they all attract in the way that only opposites know how.
The crostata could, in theory, use any cheese. But I couldn’t stop thinking about blue. Its unapologetically tangy flavor, its eagerness to melt and bubble in a hot oven. I prefer to buy a wedge—versus crumbled—because it’s less dried-out, usually better quality, and you avoid any questionable caking agents that could cause problems (like the cheese breaking or separating) in the oven.
It could, in theory, use any fruit, too. If you ask me, a blue cheese crostata is the best way to show off end-of-summer fruit. If it’s overheated and not in the best shape, who will know? Between gooey cheese and a flaky crust, no one will notice or care.
I went with cherries, but you could adjust the recipe to use anything. Maybe it’s apricots or peaches or the first of this year’s apples. If the fruit is extra juicy, you might want to increase the cornstarch by a teaspoon or two. If it’s extra sweet, maybe you drop the sugar a pinch. This isn’t a science, but don’t say I said that.
For the crust, I decided to add more cheese and make a rugelach—a Jewish, cream cheese–based dough. Think of it as the most foolproof pie dough you’ll ever make. As Sarah Jampel explains, “the fat and milk solids in the cream cheese inhibit gluten formation (and provide a flavor that makes the crust tasty enough to eat bare).”
To add another depth of flavor—a nutty something-something to offset the cheese and fruit—I used half whole-wheat and half all-purpose flour. You could use rye instead of whole-wheat or just go with all–all purpose, if you want.
But that’s sort of the theme of these, right? They’re a template. Flaky crust, sharp cheese, sweet fruit. You can’t go wrong from there.
| 1/2 | cup whole-wheat flour |
| 1/2 | cup all-purpose flour, plus more for rolling |
| 1/2 | teaspoon kosher salt |
| 4 | ounces cream cheese, cubed, cold |
| 4 | ounces unsalted butter, cubed, cold |
| 1/2 | cup whole-wheat flour |
| 1/2 | cup all-purpose flour, plus more for rolling |
| 1/2 | teaspoon kosher salt |
| 4 | ounces cream cheese, cubed, cold |
| 4 | ounces unsalted butter, cubed, cold |
| 2 | cups (about 330 grams) pitted, halved cherries |
| 2 | tablespoons raw sugar |
| 2 | tablespoons cornstarch, divided |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon ground cayenne |
| 3/4 | cup (about 204 grams) crumbled blue cheese (see note) |
| 2 | cups (about 330 grams) pitted, halved cherries |
| 2 | tablespoons raw sugar |
| 2 | tablespoons cornstarch, divided |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon ground cayenne |
| 3/4 | cup (about 204 grams) crumbled blue cheese (see note) |
What fruit do you think would pair best with blue cheese? Tell us in the comments!
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