Crostata with ricotta
6 servings
80 minutes
The recipe is taken from the book "Geography to taste with Nika Ganich. Gastronomic guides". Restaurant La Grotta.
1
For the test, beat room temperature butter, sugar, and egg until the sugar dissolves. Add flour and quickly knead the dough. Wrap in film and refrigerate for 30 minutes.
- Butter: 100 g
- Sugar: 125 g
- Chicken egg: 1 piece
- Wheat flour: 200 g
2
For the ricotta cream, beat with sugar and egg yolk. Add chopped candied fruits and crushed chocolate. Mix well.
- Ricotta cheese: 75 g
- Egg yolk: 1 piece
- Candied orange peel: 50 g
- Dark chocolate: 50 g
3
Line the form with baking paper. Take the dough out of the fridge. Roll out 2/3 of the dough with a rolling pin, carefully place it in the form, shape the edges, and cut off excess dough with a knife. Fill the resulting 'basket' with ricotta cream and smooth it out with a spoon. Roll out the remaining dough into a layer about 3 mm thick, cut into strips and place over the cream in a lattice pattern.
4
Bake in a preheated oven at 180 degrees for about 40 minutes.