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This is how it got started. OK, it actually got started when I realized that I had a cup of buffalo ricotta in my fridge that I needed to use. And some cherries. Oh, and a few apricots, yeah. OK, that’s where it got started.

So I rolled a quick dough and put it in the fridge to chill. Took the buffalo ricotta and added a couple of egg yolks, some sugar, and beat it to hell. Pulled out the pastry dough, rolled it out, and spread the ricotta cream.

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Here you see the apricots and cherries spread over the ricotta pastry cream with the flaps folded over it all to form a crostata. Or, were this in France, it would be a galette. 

I baked this for about 35 minutes…it took awhile to brown properly, but the final result was definitely worth it. I had a moment of mild concern when my wife asked me if this was a stone fruit as a local purveyor had made a recall on their stone fruit due to listeria. We checked online and cooked fruit would have killed the bugs. Oh, good.

We will definitely survive till tomorrow.

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