Grape And Ricotta Crostata Recipes

RICOTTA CHEESE CROSTATA (TART)

Steps:

• To prepare the Ricotta Cheese Crostata tart, start with the ricotta pie and leave it to drain in a strainer for a couple of hours 1 depending on how rich it is in whey. Then proceed with the shortcrust pastry: put the flour into a mixer together with the cold butter cut into small pieces 2 and beat on low for a few moments. Pour the grainy mixture onto the worktop and add the powdered sugar 3 ,
• in the middle make a crater with your hands and pour the egg yolks into it 4 . Grate the lemon peel 5 and knead until obtaining a smooth and homogeneous dough 6 .
• which you can wrap and allow to rest in the refrigerator for at least half an hour 7 . Meanwhile, make the cream. In a mixer pour the egg yolks together with the sugar and grate the orange peel 8 , then add the cinnamon powder 9 .
• Lastly, add the ricotta 10 and blend until smooth 11 ; set aside. Take the shortcrust dough and remove the wrap, beat it with a rolling pin to soften it a little bit, then divide it into two parts, one double the size of the other, and start rolling the larger one between two sheets of baking paper 12 .
• You will obtain a disc of about 1/16" (3-4 mm) 13 and place it in a 9" (23 cm) pie pan already buttered and floured 14 . Use your fingers to carefully arrange it so that the dough fits the baking pan. If it breaks in some places, don't worry, just patch them with pieces of the dough. Level the edges on the top with the rolling pin 15 .
• and then pierce the bottom with a fork 16 . In the middle pour the ricotta cream 17 and carefully level it with a spatula 18 .
• Then sprinkle the surface with chocolate chips 19 and finally roll out the second layer of shortcrust pastry 20 to obtain a disc which you will put on top 20 . Level the tart by rolling with the rolling pin so as to eliminate the excess shortbread (which you can freeze and then use on another occasion perhaps to make biscotti!) and let the air escape 21 .
• To finish, pierce the surface with a knife blade 22 , more useful than the fork in this case, and bake 23 in a preheated oven, in static mode at 340° F (175° C) for 70 minutes: make sure to put the pan onto a drip pan and cook it on the lower rack. Halfway through the cooking process, re-pierce the holes you created on the top with a knife and then continue cooking. Once baked, take out the ricotta cheese crostata tart and let it cool completely before enjoying it 24 !

BLISTERED GRAPES WITH HONEY AND RICOTTA

Steps:

• Heat a large skillet over medium-high heat. Sprinkle the cinnamon, nutmeg and cardamom into the skillet and toast for a few seconds. Add the oil, grapes and salt to the skillet and cook, tossing every few seconds, until the grapes start to blister on all sides, 2 to 3 minutes.
• Divide the ricotta among four bowls. Top each bowl with grapes, a drizzle of honey, almonds and chia seeds.

GRAPE AND RICOTTA GALETTE WITH FENNEL CRUST AND RED WINE SYRUP

Steps:

• For the fennel crust: Add the flour, ground fennel and crushed sea salt to a food processor and pulse to combine. Next add the butter and pulse to pebble-size granules. With the food processor running, slowly stream in the cold grape juice -- stop when the dough comes together, even if you haven't added the full 1/4 cup. Remove the dough from the food processor, form into a disc, and wrap with plastic wrap. Refrigerate for at least 2 hours or overnight.
• For the grape and ricotta filling: To a stand mixer fitted with the paddle attachment, add the crumbled almond paste, granulated sugar and 1/4 teaspoon of the crushed sea salt. Turn the mixer on low speed and slowly increase the speed to medium-high. Continue to beat the almond paste on high speed for 3 to 4 minutes, until the sugar is completely combined with the almond paste. (The mixture will have softened for the most part, but some of the almond paste will still have the texture of sand.) Add the ricotta, lemon zest, cinnamon, nutmeg and one of the eggs. Beat on medium-high for an additional 3 to 4 minutes, scraping the sides and bottom of the bowl halfway through to ensure the almond paste is completely combined with the ricotta. Set aside at room temperature until ready to use.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Remove the rested dough from the refrigerator and let it come to room temperature; this can take anywhere from 30 minutes to over an hour.
• Just before rolling out the dough, combine the green grapes, red grapes, honey and the remaining 1/2 teaspoon crushed sea salt in a bowl. Set aside. (Do not let the mixture sit for any length of time or the grapes will release too much liquid.)
• On a lightly floured work surface, roll out the dough into a 14-inch round. Roll the crust onto the rolling pin, then unroll it onto the prepared baking sheet; arrange in the center of the baking sheet (the sides will overhang by a couple inches). Using an offset spatula, evenly spread the ricotta frangipane onto the crust, leaving a 2-inch border. Mound the grape mixture (and any honey from the bowl) in the center of the frangipane, leaving at least a 2-inch border of frangipane. Gently fold the sides of the crust toward the center, covering 1 to 2 inches of the grapes. Allow the dough to fold over and land naturally; the galette doesn't have to look perfect, as long as all the sides are folded over to seal the filling inside the dough.
• Whisk the remaining egg and brush it generously over the crust. Sprinkle the turbinado sugar over the crust and grapes. Bake for 35 to 40 minutes. When done, the crust will be a deep golden brown, the grapes will have browned slightly but still hold their shape, and the frangipane will look set except for a little bubbling in the center. Let cool.
• For the red wine syrup: In a medium saucepan, combine the red wine, granulated sugar and fennel seed. Bring to a boil and cook until reduced to about 3/4 cup, 15 to 20 minutes. Strain the fennel seeds from the syrup and let cool; the syrup will thicken as it cools. If the syrup becomes too thick, stir in warm water, 1 tablespoon at a time, until it reaches the desired consistency. (Makes 3/4 cup.)
• To serve: Slice the galette and drizzle with red wine syrup.

ROASTED GRAPE AND RICOTTA TOASTS

Steps:

• Preheat the oven to 400 degrees F.
• Toss the grapes with the red wine, thyme, 1 tablespoon of the olive oil and some salt and pepper. Place on a small baking sheet or baking dish. Roast until the grapes are tender, wilted and juicy, about 25 minutes.
• Heat a grill pan over medium-high heat. Brush the bread slices with the remaining tablespoon of olive oil. Grill on both sides until crisp and lightly charred in some places, 3 to 4 minutes per side. Spread the ricotta evenly on the bread. Top with the roasted grapes and their juices. Sprinkle with lemon zest and flaky salt, then serve.

SAVORY CROSTATA

Steps:

• Preheat the oven to 375 degrees F.
• Heat an oven-proof 10-inch nonstick skillet over medium-high heat. Add the olive oil and onions and reduce the heat to medium. Cook, stirring often, until the onions are a dark golden-brown, about 15 minutes. Season with 1/2 teaspoon kosher salt. Stir in the balsamic and sprinkle the oregano over the top. Turn off the heat and spread the onions evenly over the bottom of the pan, using a rubber spatula.
• Place the ricotta in a small bowl. Season with 1/8 teaspoon each kosher salt and black pepper. Dollop the ricotta over the onions in 8 to 10 places. Using a fork, prick the puff pasty a few times evenly. Place the puff pastry over the top of the filling, pressing down gently to make sure the dough is touching the ricotta and onions.
• Bake until the pastry is puffed and golden brown, 35 to 40 minutes. Remove from the oven and cover with a plate slightly larger than the skillet. Invert the crostata onto the plate, replacing any onions that may have stuck to the pan. Set aside to cool slightly.
• Meanwhile, in a small bowl, dress the arugula with the lemon juice. Sprinkle the arugula over the cooled crostata and nestle the tomatoes into the onions. Slice into wedges or squares and serve.

CROSTATA DI RICOTTA

Steps:

• For the pastry: Sift together the flour and sugar in a mixing bowl. Combine the butter, egg yolks, whole egg and lemon zest in a separate bowl. Mix the wet ingredients into the dry ingredients, and then knead into a dough. Let rest 30 minutes. Preheat the oven to 350 degrees F.
• For the filling: Whip the egg whites with 1/2 of the sugar to stiff peaks in a mixing bowl. Whip the remaining sugar, ricotta and lemon zest together in a separate bowl, and then gently fold into the egg whites.
• Roll out the pastry and fit into a pie plate. Spread the ricotta filling into the crust, sealing with more pastry as you would a pie. Bake 15 to 20 minutes.