Fruit Crostata with Locatelli
This fruit crostata by @michele7533 features Locatelli cheese in the crust, filling and topping. It's the perfect way to celebrate the end of the summer harvest.
Ingredients
Locatelli Dough
- 1-1/4 cups AP flour
- 1 tbsp grated Locatelli
- 1 stick butter cold, cubed
- ¼ cup ricotta
- 2 tsp lemon juice
- ½ lemon zest
- 3 tbsps water
Base
- ½ cup ricotta
- 1 tsp lemon juice
- ½ tsp vanilla extract
- ½ lemon zest
- 1-1/2 tbsp grated Locatelli
Filling
- 2 cups of mixed fruit (plums. Strawberries, blueberries
- 2 tbsp corn starch
- 1-2 tbsp sugar
- 1 tbsp lemon juice
Notes
Locatelli Dough
Mix 1 stick of cold cubed butter into the flour mix by hand or a pastry cutter until the butter is pea sized. Add ¼ cup ricotta, 2 tsp. lemon juice and ½ lemon zested with 2 ½- 3 tbsp. water a mix to combine into dough. Shape into a ball the flatten and wrap in plastic. Refrigerate for an hour or freeze for 15 minutes.
Base Mix ½ cup ricotta with 1 tsp. lemon juice, ½ tsp vanilla extract, other ½ lemon zest and 1 ½ tbsp. grated Locatelli cheese.
Fruit Filling 2 cups of mixed fruit, I used sliced plums, strawberries and blueberries mixed with 2 tbsp. corn starch, 1-2 tbsp. tbsp. sugar, 1 tbsp. lemon juice. 1 tbsp Locatelli Cheese to dust on top for serving.
Roll dough into a 13-14 inch circle on parchment lined baking sheet. Spread the ricotta mixture on the dough, leaving 2 inch border. Spoon the fruit mixture on top and pleat the dough around the edge to seal it. Bake for 35-40 minutes in a preheated 375 f oven until golden brown. Sprinkle the top with more grated Locatelli. Let cool.
