Crostata Di Ricotta
Servings
Instructions
- After sifting the flour, put it in a food processor. Add the sugar, salt and blend. Add the butter and incorporate it by pulsing it in until the mixture reaches a crumbly texture, At this point, add the egg and egg yolk, and the vanilla extract, and process into a smooth dough (you can also do all this by hand, of course).
- Wrap the dough with plastic wrap, and place in the refrigerator for one hour.
- For the filling, place the ricotta cheese, sugar, and egg yolks in a bowl or food processor and blend them into a smooth, creamy mixture. Stir in the raisins and pine nuts.
- In a clean bowl, with a clean mixer or whisk, beat the reserved egg whites until they form stiff peaks. Gently fold them into the ricotta mixture using an upward motion.
- Preheat your oven to 375 F and butter a 9″ or 10“ pan and dust it with flour. Remove the dough from the refrigerator and set aside one third. Roll out the remaining 2/3 with a rolling pin. Place the dough disc over the prepared pan, covering the bottom and sides and trimming around the edges.
- Pinch some holes into the surface with a fork or a toothpick to prevent the dough from puffing while baking. Pour in all the ricotta mixture and level with a spatula.
- Roll the remaining 1/3 of the dough and cut it into strips, which you will place on top of the cake in a diamond pattern.
- Beat an egg white with a couple of tablespoons of milk or water, and use it to brush the dough strips on the top of the cake (this will give it shine).
- Bake for about 40 minutes. Let the cake cool on a rack before you serve it warm, at room temperature, or cool.
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