Simple Italian Ricotta Crostata

Crostata on a glass cake stand and a slice on a white plate.

5 from 1 vote

This simple Italian ricotta crostata is made with an easy olive oil shortcut pastry, a layer of sweet jam and a creamy ricotta filling!

Prep Time30

Cook Time30

Chilling Time1

Total Time2

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 257kcal

Author: Rosemary Molloy

Ingredients

1 olive oil pie crust

FILLING

1 cup ricotta cheese (room temperature)
1 large egg yolk (room temperature)
⅓ cup sugar (granulated or fine)
½ tablespoon lemon zest
1 pinch salt

EXTRAS

½ cup strawberry jam (or jam of choice)
2-3 tablespoons powdered sugar

US Customary - Metric

Instructions

Prepare the Olive oil pie crust. Chill for one hour.
Pre-heat oven 350F/180C. Grease and flour or spray an 8 inch crostata pan or pie plate.
In a large bowl beat together the ricotta, yolk and sugar, add the zest and salt and beat to combine.
Remove the dough from fridge and knead it a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8″ thickness circle.
Transfer and fit the circle into the prepared pie plate. Trim the plate of any extra dough. Prick the dough with the tongs of a fork, then spread the pastry shell with the jam, top with the ricotta filling.
With the extra dough make strips to create a lattice finish. Brush the top lightly with milk or the lightly beaten egg white, bake for approximately 30-35 minutes or until golden. Let cool completely before dusting with powdered sugar, then slice and serve. Enjoy!

Notes

For room temperature remove from the fridge approximately 30 minutes before using.

Storage

Store leftover Italian ricotta crostata covered with plastic wrap in the refrigerator for up to 3 days.

You can freeze leftovers as well. Wrap slices in plastic wrap and then in foil and store for up to a month in the freezer. Thaw in the refrigerator and enjoy.

Nutrition