Pumpkin and Ricotta Crostata
Recipe information
Yield
Makes one 10-inch crostata
Ingredients
Pasta Frolla
Preparation
Step 1
Preheat the oven to 350°F. Bring the pasta frolla to room temperature. On a lightly floured surface, roll out the dough to 1/4 inch thick. Transfer to a lightly buttered 10-inch pie plate. Use your fingertips to press the dough against the bottom and sides of the dish until even. Trim the edges; refrigerate the scraps in plastic wrap until step 4.
Step 2
Prick the bottom of the pastry shell all over with a fork. Bake until set and pale golden brown, about 15 minutes. Let cool on a wire rack. With a small knife, trim the edge of the shell where uneven to leave a 1/4-inch space between the shell and the top of the dish.
Step 3
Raise the oven temperature to 375°F. Process the ricotta in a food processor until smooth. Add the mascarpone, pumpkin, sugar, salt, nutmeg, and vanilla; process until well combined, about 30 seconds. Add the yolks; process until combined, about 10 seconds. Pour into the pastry shell.
Step 4
Tear the reserved chilled dough scraps into 1-inch pieces. On a lightly floured surface, gently roll pieces with your hands to make 1/4-inch-thick ropes. Gently press 1 long rope around the top edge of the shell (patch 2 ropes together, if necessary). Gently place other pastry ropes on top of the filling to create a lattice pattern (ropes of all lengths can be used). Place 3 pine nuts in each square of lattice. Brush the latticework with egg white.
Step 5
Bake the crostata until the crust is golden brown and the filling is set, about 40 minutes. Let cool on a wire rack.
Pasta Frolla
Step 6
Pulse the flour, sugar, and salt in a food processor just until combined. Add the butter; pulse until the mixture resembles coarse meal, 6 to 8 times.
Step 7
Whisk together the egg, egg yolk, vanilla, and lemon zest. With the processor running, add the egg mixture; process just until the dough begins to come together. Turn the dough out onto a floured work surface; lightly knead to form a ball.
Step 8
Divide the dough into 2 pieces; gently press into flat disks. Wrap tightly in plastic. Refrigerate at least 1 hour or overnight, or freeze up to 1 month.
