Rye and Chickpea Flour Crostata with Fontina, Drie…

When rye and chickpea flours are combined, as in the crust for this tasty crostata, the texture is both toothsome and tender. It’s a nice partner for the savory-sweet filling of fontina, caramelized onions, prosciutto, and figs. Rye flour is quite absorbent, so the dough is refrigerated a couple times during the prep. Crostatas are […]

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