Peach and Ricotta Crostada
2 ½ cups All-Purpose Flour
1 tsp Salt
1 TBL Sugar
2 Stick Cold Unsalted Butter Cut Into Small Cubes
¼ to ½ Cup Ice Water
2 Cups Whole Milk Ricotta
1 Lemon Zested
2 TBL Honey (or to taste)
2 Ripe Peaches, Thinly Sliced
2 TBL Toasted Chopped Pistachios
1 TBL Demarara Sugar
1 Egg beaten wih 1 TBL of heavy cream
Combine all the dry ingredients together in a food processor, pulse to combine. Add the butter; pulse until mixture resembles a coarse meal, with some pea-size pieces of butter remaining.
Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly, if the dough is dry, add more cold water, 1 TBL at a time. Careful not to over process.
Transfer half of dough onto lightly dusted work surface. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.
To Make the Crostada:
Preheat oven to 375 F or on Convection at 350 F
In a medium bowl, whip together the Ricotta, lemon zest and honey. Add a couple pinches of sea salt to balance the sweetness if you like. Set aside.
Roll out the dough to a 12” diameter on a lightly floured work surface, flipping over during the rolling process to ensure the dough does not stick. Transfer to a parchment or silpat lined sheet tray. Spread out the ricotta mixture in the center of the dough, leaving at least a 2 inch border all the way around.
Arrange the peach slices, artfully in concentric circles all the way around the ricotta. Fold the edges of the crostada dough up around the ricotta/peach filling and create pleats all the way around.
Brush the edge of the dough with the egg wash, and sprinkle with demarara sugar.
If you want a flakier dough, place in the freezer for 10 minutes before baking.
Place on the middle rack of the oven and bake for 20-30 minutes or until golden brown. Remove from oven, allow to rest and sprinkle with pistachios before serving.