about 1/3-1/2 cup Preserves of Choice(I used sour cherry. You want something chunky with large pieces of fruit. Jam won't work here; it'll melt and leak all over)
For Finishing
1egg beaten with 1 teaspoon of water
Sugar in the Raw or other sugar with large crystals, for sprinkling
A bit of flake salt for sprinkling(I used Fleur de Sel)
Instructions
Set an oven rack in the center of the oven and preheat to 350F.
Line a baking sheet with parchment paper. Build your crostata in place on the parchment.
For the Filling
Stir together the Biscoff spread, cream cheese, egg yolk, salt and vanilla until smooth.
To Assemble and Bake
Spread the filling in the center of your round of dough. You want about a 1/2" layer of filling. Keep about 2" away from the edge of your dough all the way around.
Top with your preserves. Be generous but not ridiculous.
Carefully fold up edges of dough over the filling all the way around, pleating when necessary.
Brush the dough with the egg wash.
Liberally sprinkle the sugar all over the dough and filling.
Give a light sprinkling of flake salt over the filling.
Bake in the center of the oven until the filling is puffed and both the filling and crust are a deep golden brown, about 30 minutes.
Let cool on the baking sheet for 15 minutes.
Remove to a rack and let cool to warm.
Notes
I made a small crostata since I was just using up leftover dough. Make as much filling as you need for the amount of dough you have. Or make as much dough as you need for the amount of filling you have. Have fun with this. It's rustic. Feel free to make individual crostatas. In that case, you'll need dough rounds of roughly 5" in diameter. I served mine with vanilla ice cream, but a cinnamon Anglaise would also be lovely here, if just a tad rich.