Recommended for this use
300+MGO Raw Mānuka Honey
Ingredients:
Crust:
1 1/4 cup flour
1 stick of butter cut in small cubes and stored in freezer for 5 min
1 Tbsp. water
1 Tbsp. sugar
Pinch of salt
Filling:
2 Tbsp. ACTIVIST Raw Mānuka Honey
2 pints of blueberry
3 sprigs of thyme
Method:
For the crust, add in a food processor the flour, sugar, and salt. Pulse to combine. Remove butter from the freezer and add it to the flour mix. Pulse until the butter resembles large crumbs. If the dough doesn't stick together when pinching the mix, add cold water until the dough come together. Be careful to not over process the dough. Small chunks of butter should remain. Form a ball with the dough and place in the fridge while making the blueberry mix.
In a saucepan combine all ingredients with the exception of 1/4 cup of blueberries. Simmer until the blueberries break down and you get what looks like a compote. Not too juicy but not dry either.Remove from heat and add the remaining blueberries.
Remove crust from fridge and using a pin, roll until you get a “circle” 14 inches in diameter (doesn’t have to be a neat round, we like the rustic aspect of uneven edges).
Cover a sheet pan with parchment paper and place the crust on it. Optional: If you have on hand, sprinkle the crust with almond flour, that will soak up a bit of the juice.
Pour the blueberry mixture in the center of the crust, leaving 2 inches clear on the edge.
Fold the edge and pinch together to stick. Optional: Brush the edges with a bit of egg wash, diluted with milk, and sprinkle some turbinado sugar. Place the crostada in a 350ºF oven and bake for approximately 30 minutes or until the crust is golden.
