Simple Italian Ricotta Crostata

Ingredients

• 1 olive oil pie crust
• 1 cup ricotta cheese (room temperature)
• 1 large egg yolk (room temperature)
• 1/3 cup sugar (granulated or fine)
• 1/2 tablespoon lemon zest
• 1 pinch salt
• 1/2 cup strawberry jam (or jam of choice)
• 2-3 tablespoons powdered sugar

Instructions

1. 1

   Prepare the Olive oil pie crust. Chill for one hour.

2. 2

   Pre-heat oven 350F/180C. Grease and flour or spray an 8 inch crostata pan or pie plate.

3. 3

   In a large bowl beat together the ricotta, yolk and sugar, add the zest and salt and beat to combine.

4. 4

   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.

5. 5

   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.

6. 6

   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!