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Ricotta and Lemon Crostata

Ricotta and Lemon Crostata

Prep time: 75 minServes: 8

Pairs with

The ricotta's gentle sweetness and lemon acidity enjoy an off-dry white or light sparkling — Asti Spumante or Moscato d'Asti.

Ingredients

  • Sweet pastry:
  • 250 g plain flour
  • 100 g sugar
  • 125 g cold butter
  • 1 egg
  • 1 egg yolk
  • Zest of 1 lemon
  • Filling:
  • 500 g ricotta
  • 100 g sugar
  • 3 eggs
  • Zest and juice of 2 lemons
  • 1 tsp vanilla paste
  • Icing sugar

Method

  1. 1Pastry: Rub flour, sugar, salt and butter. Mix in egg, yolk and lemon zest. Chill 30 min.
  2. 2Line a 24 cm tin. Reserve some dough for decoration.
  3. 3Filling: Whisk ricotta, sugar, eggs, lemon juice, zest and vanilla until smooth. Pour into the shell.
  4. 4Roll out the reserved dough and lay strips across the top.
  5. 5Bake at 170 °C for 40–45 minutes until golden and set. Cool. Dust with icing sugar.