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Blackberry and Goat Cheese Crostata

For the Crostata Dough:

1 1/2 cup all purpose flour

1 tablespoon sugar

1 large egg

6 tablespoons butter, diced into small pieces

heavy cream

In a food processor, pulse the flour and sugar together.

In a measuring cup beat the egg and add enough cram to get 1/3 cup of liquid.

Add the butter to the flour mixture and pulse 10 times until the butter is broken up and the size of peas. Drizzle in the egg mixture and pulse until the dough comes together.

Put the dough onto a counter and bring together until it is in a cohesive piece. Flatten it into a disk and wrap with plastic wrap and chill for 2 hours.

For the filling:

8 oz goat cheese

1 egg

1 tablespoon honey

3 cups blackberries

1 1/2 tablespoons cornstarch

1/3 cup of sugar

1 tablespoon demerara sugar

Caramel or cajeta sauce

In a small bowl mix together the goat cheese, egg, and honey until well combined.

In a separate bowl toss the blackberries with the sugar and cornstarch.

Preheat the over to 375 F.

When the dough is finished chilling, roll it out on a well floured board to a 12 inch round. the edges can be rough. Transfer the dough to a parchment lined baking sheet. Spread the goat cheese mixture over the top of the dough, leaving 1 inch border. Spread out the blackberry mixture on top so they are evenly covering the goat cheese. Fold the pastry crust over the fruit, pleating it to hold everything in. Brush the pastry with heavy cream and sprinkle with the demerara sugar.

Bake for 30-45 minutes or until the crust is golden brown. Let cool on pan and then drizzle with the caramel sauce and cut into wedges to serve.

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