Crostata di Ricotta

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 25 min
  • Inactive: 30 min
  • Cook: 20 min
  • Yield: 8 to 10 servings
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Ingredients

Pastry: 

1 pound 1 1/2 ounces/500 g all-purpose flour

7 ounces/200 g sugar

7 ounces/200 g unsalted butter

Zest of 1 lemon

3 egg yolks

1 whole egg

Filling:

3 egg whites

8 3/4 ounces/250 g sugar

Scant 2 pounds/900 g fresh ricotta cheese

Directions

  1. For the pastry: Sift together the flour and sugar in a mixing bowl. Combine the butter, egg yolks, whole egg and lemon zest in a separate bowl. Mix the wet ingredients into the dry ingredients, and then knead into a dough. Let rest 30 minutes. Preheat the oven to 350 degrees F. 
  2. For the filling: Whip the egg whites with 1/2 of the sugar to stiff peaks in a mixing bowl. Whip the remaining sugar, ricotta and lemon zest together in a separate bowl, and then gently fold into the egg whites. 
  3.  
  4. Roll out the pastry and fit into a pie plate. Spread the ricotta filling into the crust, sealing with more pastry as you would a pie. Bake 15 to 20 minutes.