Ricotta Crostata
Baking and Desserts • European
Description
This recipe is taken from the book 'Culinary Journeys with Emily Johnson. Gastronomic Guides.' Restaurant The Garden Bistro.
Ingredients
- Butter 5 oz
- Sugar 5 oz
- Chicken Egg 1 piece
- Wheat Flour 5 oz
- Ricotta cheese 5 oz
- Whole egg 1 piece
- Candied Lemon Peel 0 oz
- Bittersweet Chocolate 0 oz
Step-by-Step Guide
Step 1
For the dough, beat room temperature butter, sugar, and egg together until the sugar dissolves. Add the flour and quickly knead the dough. Wrap it in plastic wrap and refrigerate for 30 minutes.
Step 2
For the cream, beat the ricotta with sugar and the egg yolk. Add the chopped candied fruits and the grated chocolate. Mix well.
Step 3
Line the baking dish with parchment paper. Take the dough out of the refrigerator. Roll out 2/3 of the dough with a rolling pin, carefully transfer it to the dish, shape the edges, and trim any excess dough with a knife. Fill the resulting "basket" with ricotta cream and smooth it out with a spoon. Roll out the remaining dough to a thickness of about 3 mm, cut it into strips, and arrange them on top of the cream in a lattice pattern.
Step 4
Bake in a preheated oven at 355°F for about 40 minutes.
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