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Pumpkin and Ricotta Crostata




Source of Recipe


Recipe created exclusively for Cooking.com by Johanne Killeen & George Germon.


List of Ingredients




1/2 cup pumpkin puree, or squash puree

1/2 cup (4 ounces) ricotta cheese, drained in fine mesh colander

1/4 cup sugar

2 large egg yolks

1/8 teaspoon almond extract, pure

10 ounces dough, Tender Tart (see recipe)

2 tablespoons confectioners sugar

Tender Tart Dough:
1/2 pound (2 sticks) unsalted butter, cold

2 cups unbleached flour

1/4 cup sugar

1 pinch sea salt, fine

1/4 cup plus 1 tablespoon ice water



CUT the butter into 1/2-inch cubes. Set aside in the coldest part of the refrigerator for at least 10 minutes while you set up the food processor and gather together the dry ingredients.

PLACE the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter, tossing quickly with your fingers to coat each cube with flour, taking care not to touch the blade. This prevents the butter cubes from adhering together and helps them break apart and combine more evenly with the flour. Pulse 15-20 times, or until the butter particles are the size of small peas.

With the motor running, ADD the ice water all at once through the feed tube. Stop the motor immediately. Scrape down the bowl with a rubber spatula, then pulse on and off 3-4 times to distribute the moisture evenly. The dough will still be in particles, not a solid mass. Do not process further or the dough will be tough. It should just hold together when pressed between your thumb and forefinger.

DUMP the contents of the bowl onto a large sheet of aluminum foil. With floured hands press the loose particles together forming a solid mass of dough roughly 7-inches in diameter. Cover the dough completely and refrigerate for at least 2 hours or overnight.







Recipe



PREHEAT oven to 450 degrees F. Using rubber spatula, stir first 5 ingredients in large bowl until smooth.

ROLL OUT dough on lightly floured work surface to 11-inch round. Transfer dough to rimmed baking sheet. Spoon filling atop dough, leaving 2-inch border. Fold dough border over filling to form 7-inch round, pleating loosely and pinching to seal any cracks in dough.

BAKE until filling is just set and dough is golden, about 20 minutes. Cool on rack 10 minutes. Dust with confectioners' sugar. Serve while still warm and aromatic.