Seahive Cheese and Candied Lemon Crostata

Whether you want to call it a crostata or a galette, it’s becoming one of my favorite things. This crust is so buttery and flakey and is pretty much the perfect vessel for any combination of flavors. The unique combination of cheese and lemon makes this rustic dish incredibly elegant and so so good!

Entertaining tips:

1. Make the dough the day before. Wrap in plastic wrap and store in the refrigerator until you’re ready to use.

2. Make the lemons the day before. Transfer to a container and store in the fridge.

3. Make any of these along side for the perfect brunch menu.

   • Prosciutto Wrapped Blue Cheese Stuffed Dates 

   • Shaved Fennel, Asparagus, and Citrus Salad with Cara Cara Vinaigrette

   • Breakfast Caesar salad

   • Sunset Sangria

   • Blood Orange Bourbon Smash

Recipe

Serves 4-6

Ingredients:

For the crust

12 Tbsp cold salted butter, cubed

2 1/2 cups all purpose flour

1 Tbsp Tbsp granulated sugar

1 tsp chopped thyme

1 egg yolk

1 egg

2 Tbsp cold milk

For the topping

8oz grated Beehive Seahive Cheese (any firm cows milk cheese will do but this one is so good!)

2 lemons, sliced into 1/8”-1/4” thick rounds

2 cups of water

1/2 cup granulated sugar

1 Tbsp of honey (plus more for serving)

1 tsp thyme leaves

Directions:

1. Pre-heat oven to 375 degrees.

2. Line a baking sheet with parchment paper and set aside.

3. In a small bowl, combine eggs and milk. Whisk to combine and set aside.

4. In a large mixing bowl, add flour, sugar, and butter.

5. Using a pastry cutter or fork, start cutting through the butter while incorporating it into the flour. You want the dry ingredients to combine with the butter to form small pebbles.

6. Pour egg mixture into the butter and flour mixture and stir with fork until it all just starts to come together. Be careful not to overmix.

7. Lightly flour a clean, cold surface (stone counter works great) and pour your dough mixture onto your working surface.

8. Divide mixture into 2 sections and gently form into 2 balls. Wrap individually with plastic wrap.

9. Let chill in the refrigerator for at least 30 minutes or up to 24 hours. This recipe only calls for 1 crust so you can freeze the other dough for up to 3 months and use for another recipe.

10. While the dough is chilling, prepare the lemons. Add the water and sugar to a medium saucepan and bring to a simmer.

11. Once the water is simmering and sugar is dissolved, add the sliced lemons and allow them to simmer for 10 minutes. Once done, drain the water and pat the lemons dry.

12. Once the dough has chilled, remove from the refrigerator and dust your working surface with flour. Using a rolling pin, roll the dough out to a 1/4'“ thick circle, about 8-9” in diameter.

13. Transfer dough to the lined cookie sheet.

14. Sprinkle cheese over the dough, leaving about a 1” board around the edge.

15. Drizzle 1 Tbsp of honey over the shredded cheese.

16. Place the lemons on top of the cheese - it’s ok if they overlap a bit.

17. Sprinkle with the remaining 1 tsp of thyme leaves.

18. Bake for 20-25 minutes.

19. Remove from oven and drizzle with more honey.

20. Cut and serve warm.

21. Enjoy!