Crostata di Fichi e Noci

I enjoyed a similar version of this crostata at Scottadito, a restaurant in Bevagna, Umbria. What set it apart from a typical jam crostatas was the crumbly whole-wheat crust, made with flour from a local mill. The rustic pastry bed really suited the fruit and nut filling. I know some people might not find three shades of brown appealing in a dessert, bu…