- Prep time
- 50 minutes PT50M
- Cook time
- 20 minutes PT20M
- 2 small crostatas
This beautiful berry crostata combines the creaminess of ricotta with the sweetness of fresh summer berries.
- ½ cup plus 3 tablespoons sugar
- ⅛ teaspoon cinnamon
- ½ cup ricotta cheese
- 2 pints blackberries
- 2 pints strawberries, hulled and quartered
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1 box of puff pastry (2-pack), thawed
- 1 egg, lightly beaten
- Coarse sugar, for sprinkling
Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper.
In a small bowl, stir together 1 tablespoon sugar and cinnamon with ricotta, and remove any excess liquid.
Separately, combine 1 cup strawberries with 1 tablespoon of sugar, and in another small bowl, 1 cup blackberries with 1 tablespoon of sugar. Allow berries to macerate, stirring occasionally.
In a small bowl, mix together ½ cup sugar and cornstarch until there are no lumps.
In a large bowl, add remaining blackberries and strawberries. Toss with sugar and cornstarch mixture, lemon juice and salt, then set aside to macerate for 40 minutes.
Trim corners of puff pastry, then place one sheet of pastry onto the baking sheet. Spread half of the ricotta in the center, then mound half of the macerated berry mix on top. Fold the edges of the puff pastry up into the middle leaving the center open. Pleat the puff pastry around the crostata until you have the desired shape. Repeat process with the remaining puff pastry, ricotta and berry mixture.
Brush exposed pastry with egg then sprinkle with coarse sugar. Bake until golden, about 20-25 minutes.
If the dough is browning too quickly, cover loosely with foil. Cool and top with uncooked, macerated berries. Serve with vanilla ice cream or whipped cream.