LW - GRAPE AND RICOTTA CROSTATA

Versão em Português

Versión en Español

We sought inspiration in Italy, famous for art and culture, romantic songs, receptive people and, of course, good cuisine! The crostata doesn't enchant just the eyes, but is on the eating we totally surrender to all this charm of sweetness. It's not too sweet, excellent for breakfast. The pastry is crunchy, the filling combination is perfect, and leave an aroma in the house... If have to describe crostata with a phrase, it would be: home, sweet home.

200g flour

1/4 cup cornstarch

60g sugar

1/2 tsp salt

100g cold butter

1 egg

1 tbsp vanilla extract

1 tbsp cold water

Filling

350g Niagara grapes seedless

5 tbsp powdered sugar

200g fresh ricotta

100ml cold milk

Directions

Prepare the filling.

Heat the grapes with 2 tablespoon powdered sugar. Stirring until the pulp is out from skin. Liquefy the mixture until smooth. Heat again until becomes thick. Meanwhile, liquefy the ricotta, milk and 3 tablespoon powdered sugar.

Pastry

Sift flour, cornstarch, sugar and salt. Rub with your fingertips in the butter. Add egg lightly beaten with vanilla and water. Knead just for involve the ingredients. Make a ball with the dough and let to chill in fridge for 15 minutes.

Preheat the oven to 350˚F.

Roll out 3/4 of the dough and cover a 22cm round pan. Spread grape jelly in room temperature, ricotta and another grape jelly layer. Roll out the rest of dough, make strips and cover crostata. Bake for about 45 minutes. Can be served warm or room temperature.

Serve: You can invite even your mother-in-law.