Ricotta Crostata

The Easter and Passover holidays are the markers for Spring. Seeing fresh, local Ricotta is also another marker! We have a tasty recipe that will surely impress your brunch guests this weekend. 

Taken from The Sullivan Street Bakery Cookbook (our newest obsession) and modified to include fresh Ricotta from Moon Hill Dairy in Steamboat Springs, Colorado. We know this will be a keeper!

For the Filling:

  •  2 cups local Ricotta
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon dark rum
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate chips
  • 2 Tablespoons candied orange peel, cut into small pieces

For the Crust/Pastry:

  • 1 1/4 cups all purpose flour plus 2 Tablespoons
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 12 Tablespoons unsalted butter at room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon grated citrus zest
  • 1/2 teaspoon vanilla extract

Preheat the oven to 400 degrees F

Whisk the ricotta, sugar, egg, rum and vanilla together in a medium bowl until well combined. Stir in the chocolate chips and orange peel. Set aside.

For the pastry: Combine the flours, baking powder and salt in a small bowl. Set aside.

In a stand mixer with a paddle attachment, mix the butter, sugar, egg, egg yolk, zest and vanilla on low for 5-7 minutes, scraping often.

Add the dry ingredients and gradually bring the mixer to medium speed for 1 minute.

Turn the dough onto a piece of plastic wrap and pat into a 1/2 inch thick disk. Cover tightly and let rest in the refrigerator for at least 1 hour and as long as 8 hours. When ready to roll out the dough, allow it to sit unwrapped for a few minutes at room temperature, until slightly pliable.

When dough is ready, dust a work surface with flour and roll the dough to about 1/4 inch thick. Gently press the dough into the bottom and sides of a 10-inch tart pan with a removable bottom.

Spread the ricotta filling into the crust. Take extra trimming from the dough and place in strips on top of the topping in a criss-cross pattern.

Bake the crostata for 35 minutes or until the top has puffed up and browned up nicely. Cool the crostata in the pan on a wire rack for 5 minutes. Remove from the outer ring and continue to cool on the rack. Best served slightly warm while the chocolate is gooey.