PUMPKIN & RICOTTA CROSTATA

Buttery pasta frolla, silky pumpkin–ricotta, a whisper of cinnamon. Cozy slice, coffee ready ☕

For the Italian recipe, click here.

InstaRecipe

Ingredients (24 cm)

For the classic pasta frolla:

• 360 g all-purpose flour
• 40 g corn starch (maïzena)
• 40g sugar
• 2 g fine salt (≈ ½ tsp)
• Zest of ½ lemon or 1 tsp vanilla sugar/extract (aroma)
• 170 g cold unsalted butter, cubed
• 1 large egg (cold)

For the filling

• 80 g cinnamon tea biscuits (or use a little granulated sugar + ground cinnamon as a substitute)
• 250 g raw pumpkin (peeled & cubed), steamed until tender, then mashed into purée
• 65 g sugar
• 2 eggs
• 100 g ricotta
• Pumpkin seeds, to taste
• Ground cinnamon, to taste

Procedure

Frolla

1. Whisk flour, cornstarch, sugar, salt, zest/vanilla.
2. Rub in cold butter to sandy crumbs.
3. Add egg; mix just to combine (add 1–2 tsp cold milk if dry).
4. Flatten, wrap, chill 30–45 min.

Filling 

1. Whisk pumpkin purée, sugar, eggs, ricotta, pinch cinnamon until smooth.
2. Toast pumpkin seeds in a dry pan.

Assemble & bake

1. Grease a 24 cm tin. Roll out 2/3 frolla; line base + sides.
2. Crush biscuits; spread over base.
3. Pour filling, sprinkle toasted seeds.
4. Lattice with remaining frolla.
5. Bake static 180°C / 355°F, 50 min.
6. Cool completely. 

Slice & enjoy!