The velvety combination of pumpkin and ricotta is studded with pine nuts for a scrumptious Thanksgiving crostata.
- 1 Disk Pasta Frolla
- All-purpose flour, for dusting
- Unsalted butter, softened, for pie plate
- 1 cup ricotta cheese, drained for 30 minutes in a cheesecloth-lined sieve set over a bowl
- 1/2 cup mascarpone cheese
- 1 can (15 ounces) solid-pack pumpkin
- 5 tablespoons sugar
- 1/4 teaspoon coarse salt
- Heaping 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon pure vanilla extract
- 2 large egg yolks, lightly beaten
- 2 tablespoons pine nuts
- 1 large egg white, lightly beaten
Preheat oven to 350 degrees. Bring pasta frolla to room temperature. On a lightly floured surface, roll out dough to 1/4 inch thick. Transfer to a lightly buttered 10-inch pie plate. Use your fingertips to press dough against bottom and sides of dish until even. Trim edges; refrigerate scraps in plastic wrap until step 4.
Prick bottom of pastry shell all over with a fork. Bake until set and pale golden brown, about 15 minutes. Let cool on a wire rack. With a small knife, trim edge of shell where uneven to leave a 1/4-inch space between shell and top of dish.
Raise oven temperature to 375 degrees. Process ricotta in a food processor until smooth. Add the mascarpone, pumpkin, sugar, salt, nutmeg, and vanilla; process until well combined, about 30 seconds. Add yolks; process until combined, about 10 seconds. Pour into pastry shell.
Tear reserved chilled dough scraps into 1-inch pieces. On a lightly floured surface, gently roll pieces with your hands to make 1/4-inch-thick ropes. Gently press one long rope around top edge of shell (patch two ropes together, if necessary). Gently place other pastry ropes on top of filling to create a lattice pattern (ropes of all lengths can be used). Place 3 pine nuts in each square of lattice. Brush latticework with egg white.
Bake crostata until crust is golden brown and filling is set, about 40 minutes. Let cool on rack.
SourceMSL Cookbook Vol. 2; The New Classics