Recipe courtesy of Sandra Lee
Grape and Ricotta Crostata
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- Level: Easy
- Total: 27 min
- Prep: 7 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 491
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 2 g
- Sugar
- 43 g
- Protein
- 7 g
- Cholesterol
- 48 mg
- Sodium
- 227 mg
- Level: Easy
- Total: 27 min
- Prep: 7 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 491
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 2 g
- Sugar
- 43 g
- Protein
- 7 g
- Cholesterol
- 48 mg
- Sodium
- 227 mg
Ingredients
Directions
- Preheat oven to 375 degrees F.
- Unroll pie crust and place on parchment-lined baking sheet. Spread grape jam over the pie crust leaving a 1-inch border around the edges. Randomly place tablespoon-sized dollops of ricotta over the grape jam. Fold in the edges of pie crust over the filling.
- In a small bowl, beat the egg and brush over pie crust. Randomly place the grapes flat side down onto the crust. Bake for 20 minutes until crust is golden and filling is puffed slightly. Remove to a wire rack, cool 10 minutes. When cool, dust with powdered sugar and cut into slices.
