This recipe for cherry vanilla ricotta crostata is an easy free form cherry pie with a layer of creamy vanilla ricotta underneath fresh cherries, wrapped up in a simple flaky crust! This cherry vanilla ricotta crostata is to die for!
For the Crust
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 tablespoons very cold butter
- 2 tablespoons vegetable shortening (I prefer non hydrogenated)
- 5 tablespoons ice water
For the Filling
- 1 cup full fat ricotta cheese
- 1/4 cup, plus 2 tablespoons sugar, divided
- 1 vanilla bean, split lengthwise and seeds scraped
- 2 pints fresh cherries, pitted (about 3 heaping cups of fruit)
- pinch of salt
- 1 egg beaten
- 1 tablespoon sugar in the raw (optional)
For the Crust
- Combine the flour, salt and sugar in a medium bowl. Use a pastry cutter to cut in the butter and shortening until the pieces become the size of peas. Add in 6 tablespoons of water and mix gently with a rubber spatula or wooden spoon until the dough just starts to come together. Add more water one tablespoon at a time if needed. The dough should not be sticky, and you should be able to see the pieces of butter and shortening flecked throughout. Be careful not to over knead it.
- Form dough into a roughly shaped rectangle, wrap in plastic and refrigerate for at last 30 minutes (or up to two days).
Make the Filling
- In a medium bowl, combine the ricotta cheese with 1/4 cup sugar, half of the vanilla seeds and set
- aside. In another bowl, mix together the pitted cherries, 2 tablespoons of sugar, the remaining vanilla seeds and a tiny pinch of salt.
Assemble the Tart
- Preheat the oven to 375 degrees. Remove the dough from the fridge and roll it out to an oval/rectangle roughly 16″ x 10″ in size – it doesn’t have to be perfect, this is a rustic tart. Roll up the dough on to the rolling pin and transfer it to a large baking sheet that’s been lined with parchment paper.
- Spread the ricotta mixture on the dough in an even layer, leaving a 2-3″ border around the edges. Arrange the cherries evenly on top of the ricotta and pour over any juice. Gather the edges and fold them up around the mixture to hold everything in.
- Brush the edges with the beaten egg, then sprinkle with raw sugar if desired. Place in the oven and cook for about 30 minutes or until the edges are golden brown. Remove from the oven and allow to cool. Serve warm, at room temperature, or cold. Store any leftovers in the refrigerator for up to 5 days.
- If cherries aren’t available, substitute the best fruit you can find.
Keywords: galette, cherries, ricotta, Italian, dessert, summer, easy, rustic