Ricotta and Strawberry Einkorn Crostata

Recipe by Giulia. This delicate crostata celebrates spring with fresh strawberries folded into a creamy ricotta filling, all nestled in a tender, buttery crust made with Jovial’s All-Purpose Einkorn Flour. For best results, handle the einkorn dough gently and chill well before rolling to ensure a soft, easy-to-work crust with a beautifully rustic finish.

Instructions

1. Make the crust: Combine the flour, baking powder, salt, and lemon zest in a bowl. Mix until all ingredients are evenly distributed.
2. Cut the cold butter into small cubes and add into the dry mixture, cut into the flour with a pastry cutter or fork, until mixture is sandy in texture. Add in the powdered sugar and mix to combine.
3. Create a well in the middle of the mixture, then add in the egg. Mix using hands by slowly incorporating the flour, until the dough can be shaped into a rough ball. Try to knead dough the least amount possible, just enough for it to hold its shape. Cover it in plastic wrap and place in the fridge to rest for 30 minutes.
4. Preheat the oven to 350°F.
5. Once rested, remove dough from fridge. Cut off a quarter of the dough and place back in the fridge for later. Lightly dust a piece of parchment paper with flour and transfer the remaining dough to it. Dust the top of the dough and roll it into a 10-inch circle, dusting with more flour as needed to prevent sticking. Invert the dough into an ungreased fluted 9½-inch tart pan. Push the dough from the center toward the edges to cover the entire surface of the pan. Pass over the edges of the pan with your rolling pin to cut the fluted edges in the dough. Put any scrap dough in the fridge along with the dough removed earlier.
6. Set the prepped crostata aside and make the filling: Chop the strawberries into ½ inch pieces. Set aside.
7. In a bowl combine the ricotta and sugar. Beat with a mixer until well combined and fluffy. Add in the eggs and mix until completely incorporated. Add in the lemon juice and vanilla extract, then give one final mix, resulting in a smooth cream.
8. Fold in the chopped strawberries, using a spatula. Once the strawberries are evenly distributed, pour the filling to the prepared crostata crust.
9. Take the leftover dough out of the fridge and place it on flour-dusted parchment paper, dust the top of the dough and cover with another piece of parchment. Roll the dough to an 8 x 10-inch rectangle ¼-inch thick. Use a pastry wheel to cut ¾-inch-wide strips of dough. Arrange the strips across the tart, leaving a ½-inch space between them, then rotate the pan slightly and place more strips on top at a 45-degree angle.
10. Bake the crostata for 65-70 minutes, until the crust is golden. It is normal for the filling to rise; it will set while cooling. Let reach room temperature, then serve dusted with powdered sugar.