Plum Pistachio Ricotta Crostata
This Plum Pistachio Ricotta Crostata is a quick and easy dessert that when served with a dollop of whipped cream, looks impressive and delicious!
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Ingredients
for the dough:
- 1 ½ cups all purpose flour
- 1 teaspoon kosher salt
- 3 tablespoons granulated sugar
- 1 stick unsalted butter chilled
- ¼ cup ice cold water
for the filling:
- ½ cup ricotta cheese
- 1 teaspoon vanilla or orange extract
- 1/4-1/2 cup pistachios
- 4-8 plums depending on size, pitted and sliced
- 1 egg for egg wash
- extra pistachios for the top
Instructions
- To make the dough, plus all the ingredients while drizzling in the ice water, in a food processor until it comes together. Place in bowl and let rest for 15-30 minutes.
- In the meantime, preheat the oven to 375F and sprinkle a baking tray with cornmeal. In the same food processor, grind the pistachios for the filling and then blend with ricotta and extract to form a nutty paste.
- Roll out the dough on a floored surface and spread the ricotta/nut paste at the bottom, in a circle about 5 inches wide. Layer the sliced plums around, tuck the galette over, and sprinkle a few more pistachios on top. Slide on to the baking tray, brush an egg wash over the dough, and bake until golden brown round the edges, about 30 minutes.
- Serve warm or room temperature with a dollop of whipped cream and crushed pistachios.
Servings: 6 servings