Crostata with blackberry and ricotta
Crostata with blackberry and ricotta
This recipe came about because my friends, Leigh and Ed, have a huge blackberry bush in their back garden which was getting overrun. A few days ago I went over to their house with a large tupperware container and filled it up with the most deliciously ripe blackberries. Only a few fingers were harmed in the process.
Crostata is an Italian baked tart, which is often made with jam. It’s usually served as a dessert, but you’ll sometimes see it in bars next to the cornetti (croissants) when going to get your morning coffee. Although I still can’t get my head around eating something this sweet for breakfast, it’s Nicolò’s go-to breakfast when we’re in Italy.
I went for a more rustic looking crostata, mostly because I lack the finesse involved in making anything more sophisticated. I included a layer of fresh ricotta flavoured with vanilla, honey and lemon which balances out the tartness of the blackberries. The easiest way to make the pastry is in a food processor, but you can also make it by hand. Enjoy!
Ingredients
For the pastry
1 ¼ cups flour
½ tsp salt
1 tbsp raw sugar
100g very cold unsalted butter, diced
3 tbsp ice cold water
For the filling
1 cup fresh ricotta (about 250g)
1 tbsp honey
1 vanilla pod, seeds removed or 1 tsp vanilla extract
Grated zest of 1 lemon
2 cups fresh blackberries
For the topping
1 egg
1 tbsp milk
1 tbsp raw sugar
Method
If using a food processor to make the pastry, add the flour, salt and sugar and pulse a couple of times. Add the diced cold butter and pulse until the mixture resembles fine breadcrumbs. Finally, add the ice cold water and pulse until just combined.
If using your hands, place the flour, salt and sugar in a bowl and rub the butter in with your fingers until the mixture resembles fine breadcrumbs. Add the water and bring the pastry together with your hands.
Turn the pastry out onto a well-floured surface and form into a disc with your hands. Refrigerate for at least 1 hour. Meanwhile, preheat the oven to 180°C.
Blend the ricotta, honey, vanilla and lemon zest together until smooth.
Place the pastry on a well floured surface. Dust the top with flour and, using a floured rolling pin or wine bottle, roll it out until you get about a 28cm circle (don’t worry if it’s not a perfect circle, remember this is a rustic crostata).
Once the pastry is rolled out, transfer it to a floured tart or pie tin (about 20cm in diameter), or alternatively place it on a piece of baking paper in the centre of an oven tray.
Spread the ricotta mixture evenly on the base of the dough, leaving about a 4cm border if using an oven tray. Mound the blackberries on top of the ricotta then fold the edges of the pastry over, pleating it as you go to make a circle.
Whisk the egg and milk together in a small bowl. Brush the pastry with the beaten egg mixture, then sprinkle over the raw sugar.
Bake the tart for around 30 minutes, until it is lovely and golden on top and the pastry is cooked through.
