Crostata di Ricotta
- Total:
- 1 hr 15 min
- Prep:
- 25 min
- Inactive:
- 30 min
- Cook:
- 20 min
- Yield:
- 8 to 10 servings
- Level:
- Easy
Ingredients
Pastry:
Filling:
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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