Apple Crumb Pie
TWD: Johnny Cake Cobbler, with a dash of cranberries

Roasted harvest fruit in a Rustic Ricotta Crostata

Roasted pears
Much like a pie, galette or tart a crostata is self-contained desert made with any variety of fruit and or cheeses.  I spent a lot of happy moments in Italy sampling local crostatas or as Coppi as they are known in Naples and Sfogliate the typical recipe of  Lombardy.  I love this recipe because it is both versatile and the happiest marriage of cheesecake and fall's favorite fruits.

Form dough into a roughly shaped rectangle, wrap in plastic and refrigerate for at last 30 minutes (or up to two days).
In a medium bowl, combine the ricotta cheese with 1/4 cup Orange Vanilla Sugar, egg and a tiny pinch of salt, set aside.  
Ricotta crostata filling
  Tart, Galette and Crostata Dough
Preheat the oven to 375 degrees. Remove the dough from the fridge and roll it out to an oval between 2 pieces of parchment.  It should fit on a baking sheet and doesn't have to be perfect, this is a rustic tart. 
Remove the top layer of parchment.  Spread the ricotta mixture on the dough in an even layer, leaving a 2-3" border around the edges. Arrange the fruit evenly on top of the ricotta and pour over any juice. Gather the edges and fold them up around the mixture to hold everything in.

Place in the oven and cook for about 30 minutes or until the edges are golden brown. Remove from the oven and allow to cool. Serve warm, at room temperature, or cold. Store any leftovers in the refrigerator for up to 5 days.
Roasted harvest fruit in a Rustic Ricotta Crostata

 Some of our favorite sweet and savory pies:


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