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ALMOND CROSTATA WITH RICOTTA & JAM.

Makes one 10-inch crostata. Reprinted from Naturally Vegetarian by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Valentina Solfrini.
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Servings 8

Ingredients
  

For the crust:

  • ½ cup (2.8 oz/80 g) whole-wheat flour (see Note)
  • ½ cup plus 1 tablespoon (2.8 oz/80 g) rice flour
  • ½ cup plus 3 tablespoons (2.5 oz/70 g) almond flour
  • 3 tablespoons (1 oz/30 g ) potato starch
  • ½ cup (3.5 oz/100 g) packed dark brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3 tablespoons (1.4 oz/40 g) cold unsalted butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Grated zest of 1 small lemon
  • Almond milk or nondairy milk if needed

For the filling:

  • 1 large egg separated
  • ¼ cup (1.7 oz/50 g) packed dark brown sugar or honey
  • 1 teaspoon vanilla extract
  • 1½ cups (10.5 oz/300 g) fresh ricotta cheese
  • 1½ cups (375 ml) cherry jam, strawberry jam, or any other jam you love
  • a handful almond slivers to garnish

Instructions
 

  • Make the crust: Combine the whole-wheat flour, rice flour, almond flour, potato starch, brown sugar, baking powder, baking soda, butter, egg, vanilla, and lemon zest in a food processor and process until the dough comes together. (You can also make the dough in a bowl and just knead it with your hands.) Scrape it out and knead it briefly to incorporate any flour that may not have been combined. If the dough is crumbly, add milk by the teaspoon until it comes together. The dough should feel wet but not really sticky. Let it rest for at least 30 minutes, or prepare it the night before and refrigerate.
  • When ready, press the dough evenly into a 10-inch (25 cm) tart pan and set aside in the fridge while you prepare the filling.
  • Make the filling: Combine the egg yolk, brown sugar, and vanilla in a medium bowl and beat the mixture in a stand mixer or with a handheld mixer for at least 5 minutes, or until the mixture is foamy and has tripled in size. Add half the ricotta and beat. Add the remaining ricotta once the first half is creamy and smooth.
  • In another clean, dry bowl, beat the egg white until stiff. Mix one-third of the egg whites into the ricotta mixture and, once fully incorporated, gently fold in the rest.
  • Preheat the oven to 350°F (180°C).
  • Take the crust out of the fridge and spread ½ cup (125 ml) of the jam on the bottom. Spread the ricotta mixture on top, then dollop on the rest of the jam and marble it with the spoon or spatula you are using. Sprinkle with almond slivers and bake for 35to 45 minutes, until the ricotta is set and the crust is golden (cooking time depends on your oven).
  • When the crostata is ready, the crust willfeel soft to the touch and it might seem undercooked, but if it has browned on top it is done. If you leave it in the oven too long, it might turn a little tough. Test it with a toothpick and, if the toothpick comes out dry, it is ready. Turn off the ovenand let it set for5minutes more before removing.
  • Wait for it to cool before unmolding and slicing, as crostata is very crumbly when hot.

Notes

You can substitute the whole-wheat flour with fine polenta meal to make a gluten-free version.