Crostata di Ricotta

Name: Crostata di Ricotta
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 8 to 10 servings
Cuisine: italian
Ingredients: 1 pound 1 1/2 ounces/500 g all-purpose flour; 7 ounces/200 g sugar; 7 ounces/200 g unsalted butter; Zest of 1 lemon; 3 egg yolks; 1 whole egg; 3 egg whites; 8 3/4 ounces/250 g sugar; Scant 2 pounds/900 g fresh ricotta cheese

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Level: Easy
Total: 1 hr 15 min

Prep: 25 min
Inactive: 30 min
Cook: 20 min

Yield: 8 to 10 servings

Level: Easy
Total: 1 hr 15 min

Prep: 25 min
Inactive: 30 min
Cook: 20 min

Yield: 8 to 10 servings

Ingredients

Pastry:

1 pound 1 1/2 ounces/500 g all-purpose flour

7 ounces/200 g sugar

7 ounces/200 g unsalted butter

Zest of 1 lemon

3 egg yolks

1 whole egg

Filling:

3 egg whites

8 3/4 ounces/250 g sugar

Scant 2 pounds/900 g fresh ricotta cheese

Directions

For the pastry: Sift together the flour and sugar in a mixing bowl. Combine the butter, egg yolks, whole egg and lemon zest in a separate bowl. Mix the wet ingredients into the dry ingredients, and then knead into a dough. Let rest 30 minutes. Preheat the oven to 350 degrees F.
For the filling: Whip the egg whites with 1/2 of the sugar to stiff peaks in a mixing bowl. Whip the remaining sugar, ricotta and lemon zest together in a separate bowl, and then gently fold into the egg whites.
Roll out the pastry and fit into a pie plate. Spread the ricotta filling into the crust, sealing with more pastry as you would a pie. Bake 15 to 20 minutes.