Crostata with lemon ricotta and Midnight Beauty grapes.
Cook time: 35 mins | Prep time: 15 mins | Serves: 6
Ingredients.
30cm x 30cm store-bought shortcrust pastry
500g fresh ricotta, drained
1 lemon, rind and juice
1 ½ cups Midnight Beauty®️ grapes, whole, stems removed
2 tablespoons light brown sugar
½ tablespoon cinnamon powder
½ tablespoon cornflour
1 tablespoon caster sugar
2 tablespoons icing sugar
Method.
1. Preheat the oven to 180ºC fan force. Roll out the shortcrust pastry on a lightly floured surface to a 30cm x 30cm square, Place on a lined baking tray. Set aside.
2. In a large bowl, combine the drained ricotta and lemon rind. Whisk until smooth and creamy. Set aside.
3. In a medium bowl add Midnight Beauty®️ grapes, lemon juice, light brown sugar, cinnamon and cornflour. Mix well to coat the grapes. Set aside.
4. Spread the ricotta mixture evenly over the center of the pastry, leaving a border of 1 inch around the edges. Evenly scatter the whole grapes on top of the ricotta with excess liquid.
5. Gently fold the pastry edges over the ricotta and grapes to form a rustic round border. Press lightly to secure.
6. Sprinkle caster sugar over the pastry and bake for 35 minutes, or until the pastry is golden and the ricotta filling is set.
7. Allow the crostata to cool slightly before dusting with icing sugar and slice. Serve warm or at room temperature.
Enjoy! Amanda x
In partnership with Palms Vineyards for Midnight Beauty®️
