Recipe courtesy of David Rocco
Episode: Festa di Baldino
Crostata di Ricotta
Total:
1 hr 15 min
Prep:
25 min
Inactive:
30 min
Cook:
20 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
25 min
Inactive:
30 min
Cook:
20 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
25 min
Inactive:
30 min
Cook:
20 min
Yield:
8 to 10 servings
Level:
Easy

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

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. 

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. 

 

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.

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