Pumpkin and Ricotta Crostata

Pumpkin and Ricotta Crostata

Prep Time

 

Cook Time

 

Serves

 
Pumpkin and Ricotta Crostata

This pumpkin and ricotta dish can be served at the holidays or anytime of year.

Recipe courtesy of Cooking.com.

Nutrition Facts

Serves 8

Facts per Serving

Calories: 229 Fat, Total: 14g Carbohydrates, Total: 22g
Cholesterol: 89mg Sodium: 30mg Protein: 4g
Fiber: 1g % Cal. from Fat: 55% % Cal. from Carbs: 38%

Product Recommendation


Cuisinart 11-c. Premier Series Prep 11 Plus Food Processor, Brushed Chrome

Product Recommendation


Cuisinart 15 × 10 × 1-in. Chef’s Classic Nonstick Baking Sheet

Ingredients

  • 1/2 cup pumpkin or squash puree
  • 1/2 cup (4 ounces) ricotta cheese, drained in a fine mesh colander to eliminate excess moisture
  • 1/4 cup sugar
  • 2 large egg yolks
  • 1/8 teaspoon pure almond extract
  • Confectioners' sugar
  • 9 to 10 ounces Tender Tart Dough
  • TENDER TART DOUGH: 1/2 pound (2 sticks) cold unsalted butter
  • 2 cups unbleached flour
  • 1/4 cup sugar
  • Pinch fine sea salt
  • 1/4 cup plus 1 tablespoon ice water

Preparation

  • 1 Preheat oven to 450ºF.
  • 2 Using rubber spatula, stir first 5 ingredients in large bowl until smooth.
  • 3 Roll out dough on lightly floured work surface to 11-inch round. Transfer dough to rimmed baking sheet. Spoon filling atop dough, leaving 2-inch border. Fold dough border over filling to form 7-inch round, pleating loosely and pinching to seal any cracks in dough.
  • 4 Bake until filling is just set and dough is golden, about 20 minutes. Cool on rack 10 minutes. Dust with confectioners' sugar. Serve while still warm and aromatic.
  • 5 TENDER TART DOUGH: Cut the butter into 1/2-inch cubes. Set aside in the coldest part of the refrigerator for at least 10 minutes while you set up the food processor and gather together the dry ingredients.
  • 6 Place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter, tossing quickly with your fingers to coat each cube with flour, taking care not to touch the blade. This prevents the butter cubes from adhering together and helps them break apart and combine more evenly with the flour. Pulse 15-20 times, or until the butter particles are the size of small peas.
  • 7 With the motor running, add the ice water all at once through the feed tube. Stop the motor immediately. Scrape down the bowl with a rubber spatula, then pulse on and off 3-4 times to distribute the moisture evenly. The dough will still be in particles, not a solid mass. Do not process further or the dough will be tough. It should just hold together when pressed between your thumb and forefinger.
  • 8 Dump the contents of the bowl onto a large sheet of aluminum foil. With floured hands press the loose particles together forming a solid mass of dough roughly 7-inches in diameter. Cover the dough completely and refrigerate for at least 2 hours or overnight.

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