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Perfect Nectarine and Whipped Ricotta Crostata

nectarine and whipped ricotta crostata - featured image
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A quick and easy summer dessert featuring a flaky crostata crust filled with whipped ricotta, fresh nectarines, honey, and a hint of lemon verbena for a bright, fresh flavor.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • ½ cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 3 to 4 tablespoons ice water
  • 1 cup (250g) ricotta cheese, drained and whipped
  • 2 tablespoons heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 medium fresh nectarines, thinly sliced
  • 3 tablespoons honey
  • About 10 fresh lemon verbena leaves, finely chopped (or substitute with lemon zest or fresh mint)

Instructions

  1. Make the Dough (15 minutes + chilling): In a large bowl, combine sifted flour, sugar, and salt. Add cold, cubed butter and rub into flour until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Whipped Ricotta Filling (10 minutes): Drain ricotta if needed. Transfer to a bowl, add heavy cream, powdered sugar, and vanilla extract. Beat until smooth and fluffy. Cover and refrigerate until ready.
  3. Slice the Nectarines (5 minutes): Rinse and dry nectarines. Thinly slice about 1/8-inch thick. Toss gently with a teaspoon of honey to keep glossy.
  4. Roll Out the Dough (10 minutes): On a floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to tart pan, pressing to fit bottom and sides. Trim excess dough leaving a 1-inch overhang.
  5. Assemble the Crostata (10 minutes): Spread whipped ricotta evenly over dough leaving a 2-inch border. Arrange nectarine slices in overlapping circles on top. Fold dough edges over filling, pleating to create rustic border. Brush dough with a little heavy cream or milk.
  6. Bake (35-40 minutes): Place crostata on baking sheet and bake at 375°F (190°C) until crust is golden and nectarines tender and bubbling. Cover edges with foil if browning too quickly.
  7. Add Finishing Touches (5 minutes): Remove from oven, let cool slightly. Drizzle with honey and sprinkle chopped lemon verbena leaves. Serve warm or at room temperature.

Notes

Chill dough for at least 30 minutes to ensure a flaky crust. Drain ricotta well before whipping to avoid watery filling. Use firm but ripe nectarines for best texture. Cover crust edges with foil if browning too fast. Lemon verbena can be substituted with lemon zest or fresh mint. Dough can be made up to 2 days ahead and kept refrigerated.

Nutrition

Keywords: nectarine crostata, whipped ricotta, summer dessert, honey, lemon verbena, fruit tart, easy crostata, homemade dessert

Find it online: https://dahliadishes.com/perfect-nectarine-and-whipped-ricotta-crostata-easy-homemade-honey-lemon-verbena-recipe/