GINGER PEAR CROSTATA
Ingredients:
For the dough:
- 1 1⁄2 cups cassava flour @ottosnaturals
- 1 tablespoon monkfruit @lakanto
- 1⁄2 teaspoon salt
- 5 tablespoons ghee
- 1 tablespoon apple cider vinegar
- 1⁄4 cup ice water
- 1 large egg, beaten, for egg wash
For the filling
- 1/3 cup monkfruit
- 2 tablespoons lemon zest
- 1⁄4 teaspoon cinnamon @evermill
- 1 tablespoon zested or minced fresh ginger
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla
- 2 Pears, thinly sliced
Method:
Preheat the oven to 400ºF / 200ºCMix flour, monkfruit and salt.
In a separate bowl combine the vinegar and water.
Slowly pour into the flour mix.
Add the ghee and knead and shape into a round.
Mix the ingredients for the filling minus the pear.
Spread the filling into the center of the dough leaving a 2” border.
Fan out the thinly sliced pears and fold in the dough.
Brush the egg wash and bake 20-30 min.
