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GRAPE-RICOTTA CROSTATA FROM A COZY COLORING COOKBOOK.

from A Cozy Coloring Cookbook, reprinted with permission of the author and Rodale Books
Print Recipe

Ingredients
  

pastry dough

  • 3 tablespoons water
  • 1 tablespoon apple cider vinegar
  • 4 ice cubes
  • 1 ¼ cup all-purpose flour
  • ¼ teaspoon sea salt
  • 1 tablespoon granulated sugar
  • 8 tablespoons salted butter (1 stick) chilled

crostata filling

  • ½ cup ricotta cheese
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • 1 pound red or black seedless grapes
  • 1 teaspoon cornstarch
  • ¼ cup firmly packed brown sugar
  • splash of vanilla extract
  • 1 teaspoon large egg + 1 water for egg wash

Instructions
 

Make the dough (my own recipe, not from A Cozy Coloring Cookbook).

  • In a small bowl, mix together the water, apple cider vinegar, and ice cubes. In a large bowl, whisk together flour, salt, and sugar. Add chilled butter cubes and cut into the dry mixture using a pastry cutter until the butter is in pea-sized and slightly smaller pieces. Add 2 tablespoons of the ice water-apple cider vinegar mixture, and continue to blend using pastry cutter until dough begins to come together. Use hands to knead dough gently into a uniform ball. If it’s too sticky, add a sprinkle or two of flour, until pliable but smooth. Shape dough into a disk and flatten into a 1-inch thick circle. Wrap in plastic and chill in refrigerator at least one hour.

Make the crostata.

  • Preheat the oven to 400ºLine a baking sheet with parchment paper.
  • In a small bowl, whisk together the ricotta, honey, and salt. In a medium bowl, toss the grapes with the cornstarch, sugar, and vanilla.
  • Roll out the pie crust into a 13" circle and transfer to the baking sheet. Spread the ricotta mixture over the crust, leaving a 2 ½" border. Arrange the grapes on top. Fold over the sides of the crust. In a small bowl, whisk the egg and water. Brush the crust with the egg wash. Bake for 30 to 40 minutes, or until golden brown.