Grape and Ricotta Crostata

Save Recipe
  • Level: Easy
  • Total: 27 min
  • Prep: 7 min
  • Cook: 20 min
  • Yield: 6 servings
Share This Recipe

Ingredients

1 pie crust (recommended: Pillsbury)

1 1/2 cups grape jam or jelly

1 cup whole-milk ricotta

1/2 cup seedless grapes, sliced in half

1 egg

Powdered sugar, for dusting

Directions

  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
Baked Brie Crostata
PREMIUM
James Briscione

Baked Brie Crostata

7m Easy 100%
CLASS
Orange Ricotta Pancakes
PREMIUM
44m Easy 96%
CLASS
Pumpkin Ricotta Pancakes
PREMIUM
21m Easy 100%
CLASS
Easy Ricotta Gnocchi
PREMIUM
12m Easy 100%
CLASS

Nancy Silverton

Homemade Ricotta

3m Easy 90%
CLASS
Erin Jeanne McDowell

Ricotta Beignets

16m Intermediate 100%
CLASS