*If you can't find coarsely chopped pistachios then you can chop your own, using a sharp knife or food processor. Instructions in the post.
Prepare the Crostata Dough, wrap in plastic and refrigerate at least 30 minutes.
While the dough is chilling make the ricotta filling. In a medium - large bowl beat until smooth the ricotta, vanilla, egg, sugar and cream, fold in the 4 tablespoons of the coarsely chopped pistachios.
PUTTING IT TOGETHER
Pre-heat oven to 350F (180C). Grease and flour an 8 or 9 inch (20-22 cm) pie plate.
Remove the dough from fridge and knead the dough a couple of times to soften it up, divide the dough into 2 parts, place one part on a floured flat surface. Roll out to 1/8″ thickness round circle. Be sure to lightly flour the rolling pin also.
Transfer the dough circle to the prepared pie plate, trim the dish of any extra dough. Prick the dough with the tongs of a fork, then sprinkle 2-3 tablespoons of the chopped pistachios on top. Spread the Ricotta cream mixture evenly over the nuts.
Roll out the 2nd part and cut to make 10 strips to create a lattice finish. Place 5 of the strips across the pie and the other 5 over in a criss cross form (see photos).
Brush the top of the crostata lightly with milk and bake for approximately 35 minutes or until golden. Let cool before enjoying.
To make it even more delicious, once the crostata has cooled, refrigerate for an hour or 2 before serving. This crostata is even better the day after!For room temperature remove from the fridge about 45-60 minutes before using.