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