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Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
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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- Level: Easy
- Total: 1 hr 15 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 20 min
- Yield: 8 to 10 servings
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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