Ingredients

Crust:

• 1 c. flour
• 2 T sugar
• 1 stick ice-cold butter, cut into small pieces
• 2 T ice water

Filling:

• 4-6 med-small pears, peeled and cut into 1 1/2″ chunks
• 1/2 c. sugar
• 2 T flour
• 2 T rosemary needles
• juice of 1 lemon
• 1 egg

Instructions

1. Make the crust: place flour, sugar and salt in a food processor.  Add butter and pulse until the butter is the size of small peas.  Sprinkle with ice water and continue pulsing until dough comes together in a shaggy mass.  Turn out onto a sheet of waxed or parchment paper, bring it together, flatten into a disc and chill for at least an hour.
2. Preheat oven to 450.  Place pears in a large bowl and toss with lemon juice.  Place sugar and rosemary in food processor and process until rosemary is finely chopped.  Sprinkle pears with about 1/4 c of rosemary sugar and 2 T flour.  Toss until evenly coated.
3. Turn dough out onto floured parchment paper and roll into a rough circle about 8-9″ round.  Mound pears in the center, leaving a 2-3″ border, then bring pastry edges up and crimp to seal as needed.  Brush the edges with beaten egg & sprinkle top and edges with additional rosemary sugar.  Transfer crostada on paper onto a baking sheet and bake for 20-30 minutes until golden brown.