Crostata with ricotta and tomato

Crostata with ricotta and tomato

1. Knead the dough:
• mix flour and baking powder
• add cold butter to the flour – grind
• mix egg and salt
• add egg and grated parmesan to flour – knead soft dough
2. Wrap the dough in cling film and refrigerate for 1-2 hours
3. Prepare the cheese filling:
• mix ricotta, grated parmesan and egg
• cut the tomatoes into rings, 3-5 mm thick
4. Form a crostat:
• roll out the chilled dough on parchment paper into a round or oval layer, 5-6 mm thick
• transfer the dough base (on paper) to a baking sheet
• put the ricotta filling on the base of the pie – spread over the dough, leaving 2-3 cm around the edges
• put sliced ​​tomatoes on top of the cheese filling
• sprinkle tomatoes with salt, oregano and thyme
• drizzle with olive oil
• sprinkle with pieces of gorgonzola
• wrap the free edges of the sand base up, forming the sides of the cake
5. Bake crostata in an oven preheated to 170-180 degrees for 30-40 minutes
6. Cool the finished crostata
7. Sprinkle with parmesan flakes and fresh spinach/basil/sorrel leaves before serving.

View full recipe with ingredients

#Crostata #ricotta #tomato

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