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Gallery Pumpkin-and-Ricotta Crostata Recipe Summary Servings: 8 Yield: Makes one 10-inch crostata
Ingredients Ingredient Checklist 1 Disk Pasta Frolla All-purpose flour, for dusting Unsalted butter, softened, for pie plate 1 cup ricotta cheese, drained for 30 minutes in a cheesecloth-lined sieve set over a bowl 1/2 cup mascarpone cheese 1 can (15 ounces) solid-pack pumpkin 5 tablespoons sugar 1/4 teaspoon coarse salt Heaping 1/4 teaspoon freshly ground nutmeg 1/2 teaspoon pure vanilla extract 2 large egg yolks, lightly beaten 2 tablespoons pine nuts 1 large egg white, lightly beaten
Gallery Pumpkin-and-Ricotta Crostata
Recipe Summary Servings: 8 Yield: Makes one 10-inch crostata
Gallery
Pumpkin-and-Ricotta Crostata
Pumpkin-and-Ricotta Crostata
Pumpkin-and-Ricotta Crostata
Recipe Summary Servings: 8 Yield: Makes one 10-inch crostata
Recipe Summary
Servings: 8 Yield: Makes one 10-inch crostata
Servings: 8
Yield: Makes one 10-inch crostata
8
Makes one 10-inch crostata
Ingredients
Ingredients
- 1 Disk Pasta Frolla All-purpose flour, for dusting Unsalted butter, softened, for pie plate 1 cup ricotta cheese, drained for 30 minutes in a cheesecloth-lined sieve set over a bowl 1/2 cup mascarpone cheese 1 can (15 ounces) solid-pack pumpkin 5 tablespoons sugar 1/4 teaspoon coarse salt Heaping 1/4 teaspoon freshly ground nutmeg 1/2 teaspoon pure vanilla extract 2 large egg yolks, lightly beaten 2 tablespoons pine nuts 1 large egg white, lightly beaten
Directions
Preheat oven to 350 degrees. Bring pasta frolla to room temperature. On a lightly floured surface, roll out dough to 1/4 inch thick. Transfer to a lightly buttered 10-inch pie plate. Use your fingertips to press dough against bottom and sides of dish until even. Trim edges; refrigerate scraps in plastic wrap until step 4.
Prick bottom of pastry shell all over with a fork. Bake until set and pale golden brown, about 15 minutes. Let cool on a wire rack. With a small knife, trim edgeof shell where uneven to leave a 1/4-inch space between shell and top of dish.
Raise oven temperature to 375 degrees. Processricotta in a food processor until smooth. Add the mascarpone, pumpkin, sugar, salt, nutmeg, and vanilla; process until well combined, about 30 seconds. Add yolks; process until combined, about10 seconds. Pour into pastry shell.
Tear reserved chilled dough scraps into 1-inch pieces. On a lightly floured surface, gently roll pieces with your hands to make 1/4-inch-thick ropes. Gentlypress one long rope around top edge of shell (patch two ropes together, if necessary). Gently place other pastry ropes on top of filling to create a lattice pattern (ropes of all lengths can be used). Place 3 pine nuts in each square of lattice. Brush latticework with egg white.
Bake crostata until crust is golden brown and filling is set, about 40 minutes. Let cool on rack.
Reviews
Add Rating & Review 14 Ratings 5 star values: 3 4 star values: 4 3 star values: 5 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 14 Ratings 5 star values: 3 4 star values: 4 3 star values: 5 2 star values: 2 1 star values: 0
Add Rating & Review
14 Ratings 5 star values: 3 4 star values: 4 3 star values: 5 2 star values: 2 1 star values: 0
14 Ratings 5 star values: 3 4 star values: 4 3 star values: 5 2 star values: 2 1 star values: 0
14 Ratings 5 star values: 3 4 star values: 4 3 star values: 5 2 star values: 2 1 star values: 0
5 star values: 3 4 star values: 4 3 star values: 5 2 star values: 2 1 star values: 0
All Reviews for Pumpkin-and-Ricotta Crostata
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pumpkin-and-Ricotta Crostata
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
