In a bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg yolk and ice water until the dough comes together. Wrap in plastic and chill for at least 30 minutes.

Roll Out Dough

On a floured surface, roll out the dough to fit a tart pan. Place the dough in the pan and trim any excess. Prick the bottom with a fork and chill for 15 minutes.

Blueberry Filling

Prepare the Filling

In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and vanilla extract. Cook over medium heat until the mixture thickens. Remove from heat and let cool.

Fill the Dough

Pour the blueberry mixture into the prepared crostata dough and spread evenly.

Bake the Crostata

Bake

Preheat the oven to 375°F (190°C). Bake the crostata for 35-40 minutes or until the crust is golden brown. Let cool before serving.

Lavender-Ginger Syrup

Make the Syrup

In a saucepan, combine water, sugar, dried lavender, and grated fresh ginger. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain the syrup and let cool.

Vanilla Semifreddo

Prepare the Semifreddo

In a bowl, whisk egg yolks and sugar until pale. In a separate bowl, whip the heavy cream until soft peaks form, then fold into the egg mixture along with vanilla extract. Pour into a loaf pan and freeze for at least 4 hours.