Josh and Nic's Crostata Ricotta

Prep time: 1 hour 30 mins (+resting)
Cook time: 1 hour 20 mins
Serves: 6


25g butter

2 firm ripe peaches, thinly sliced

1 tbs caster sugar

Shortcrust Pastry

200g plain flour

100g caster sugar

Pinch salt

Pinch yeast

100g cold butter, chopped

Finely grated zest of ½ lemon

1 egg yolk

1 tsp vanilla paste      

Ricotta Filling

500g fresh ricotta

50g caster sugar

3 eggs, lightly beaten

70g chocolate chips

2 tsp ground cinnamon


1 To make pastry, sift combined flour, sugar, salt and yeast into a processor. Add butter and zest and pulse to form crumbs.

2 With motor operating, add egg yolk and vanilla paste and process to combine. Turn dough out onto a lightly floured surface and shape into a disc. Wrap in cling film and refrigerate for 30 minutes. 

3 Preheat oven to 180C.

4 Bring pastry to room temperature then roll out on a lightly floured surface until about 3mm thick. Use to line the base and side of a deep 22cm round fluted tart tin with removable base. Prick base then freeze for 10 minutes.

5 Line with baking paper and fill with pastry weights or rice. Cook for 15 minutes. Remove paper and weights. Return to oven for a further 10 minutes or until dry and crisp. Cool completely.

6 Reduce oven to 140C.

7 To make filling, whisk ricotta until smooth. Whisk in sugar. Whisk in eggs. Stir in chocolate chips and cinnamon. Pour into cooled tart shell. 

8 Bake for about 45 minutes or until filling is just set. Cool to room temperature. Refrigerate for 2 hours or overnight. Bring to room temperature to serve.

9 Melt butter in a frying pan over medium heat. Add peach slices and sprinkle with sugar. Cook, turning, until golden and caramelised. 

10 Serve slices of the crostata ricotta, topped with caramelised peach slices.