Cowgirl Chef". I liked the crust recipe and I especially liked the idea of a ricotta filling. Crostatas (or Gallettes) are what I consider to be "free form" pies. They're rustic. They're fast and easy. You can use a store bought crust, but I prefer to make my own. I'm always game to try new pie crust recipes, and this one used all butter and a touch of sugar.
King Arthur Unbleached All-Purpose Flour. Once the dough chilled for about an hour, I rolled it out to about 9-inches wide. The uneven edges are fine, as I'll be folding the edges over. I have a tutorial on how to make my fool-proof pie crust here.
Peach & Armagnac jam that the lovely folks at East India Company sent to me. It's wonderful jam, and I'm sad that most of it has been eaten and thoroughy enjoyed.
...then added King Arthur Flour sparkling white sugar, for the lovely crunch I like so much.
With the oven preheated to 350F I baked this for about 45 minutes. Halfway through, I checked on my crostata and I was so sad... my lovely folded edges had melted into one flat pizza looking crust. I realized, too late, there was not enough flour in the dough (original recipe only called for one cup). I should have gone with my gut instinct, as I felt that the dough felt very soft as initially I rolled it out.
Aesthetically, I was disappointed. However, the crostata smelled wonderful, and I still had high hopes that the flavor would be a winner.
This is what the crust really should have looked like (this is a plum gallette that I make in the Fall.)
I let this crostata cool to room temperature-- just very slightly warm. I sprinkled my slice with a little bit of powdered sugar...
TASTING NOTES: The crust is quite lovely, really. It was tender and buttery. Next time, I'll add about 1/2 cup extra flour (already noted on the printable recipe card). The ricotta filling was perfect-- I'm so glad I went with the orange zest. It was a perfect compliment to the fruit. Oh, the fruit... the almond extract was very subtle. Cherries and almond are a great flavor combo. Cherries and apricots are lovely! The crostata was sweet, but not super sweet. I absolutely loved everything about this recipe. Would I make the same crust again? You bet. Again, just adding more flour until the dough comes together a bit more would be the solution.
The ricotta filling is something I will make with any kind of fruit, year-round. This almost reminds me of the Ina Garten Cheese Danish recipe that I've made in the past-- and which is also one of my most viewed recipes. A printable recipe card is at the end of this post.