ClassicRicottaPie

Printable recipe

 

Pasta Frolla Dough:

        4-1/2 cups Sheppard’s Grain Low Gluten Flour
        2 Tbsp grated orange zest
        2 tsp pure vanilla extract
        2/3 cup sugar
        10 oz (2-1/2 sticks) chilled butter cut into 1/4” pieces
        1 tsp salt
        2 eggs

 

Mix dry ingredients together in a stand mixer. With the paddle attachment, add the butter and cut into flour at low speed. This may take up to 5 minutes. The texture of the flour mixture will be a coarse crumb. Add eggs and vanilla all at once. Mix until the dough just comes together as a mass. Remove from bowl and wrap in plastic. Chill for 1 hour.

 

Filling:

        20 oz Willapa Farmstead Whey Fresh Ricotta
        6 Tbsp sugar
        1/4 tsp salt
        1 tsp orange zest
        2 Tbsp roasted hazelnuts, ground medium fine
        1/4 cup plump raisins
        2 tsp flour
        1 tsp pure vanilla extract
        2 eggs

 

In a medium bowl combine the ricotta, sugar, flour, salt, vanilla, zest and eggs. With a whisk, combine ingredients to remove any lumps. Add in the raisins, chocolate and hazelnuts by folding in with a spoon. Set aside until dough is chilled.

Divide dough into two 8 oz pieces and divide the remainder in half. Roll the 8 oz pieces out on a floured table surface into 10” circles about 1/4” thick. Lift into two lined 6” cake pans and gently press sides to stand up. The dough should reach the top of the 2” deep pan. Fill each with one pound of filling. Pull the edge of dough down onto the fillings and eggwash them. Then, roll out the remaining dough an 1/4” thick and cut it at a 6” circle.

Finally, top the tart with the second piece of dough. Cut a vent in center to allow air to escape in cooking. Egg wash top and sprinkle with turbinado sugar. Chill for 30 minutes. Bake at 325 degrees for approximately 45 minutes or until dough is golden brown. Allow to cool, then invert tart from pan.

This is best made one day in advance so it will thoroughly chill. This recipe makes two 6” pies and is delightful with a fresh berry sauce or chocolate sauce. Enjoy!

 

SchiacciataWithCaramelizedOnions
ThymeGreenOlivesAndBleud’Auvergne

 

        Macrina Schiaccatia
        3 medium onions, sliced
        1/2 cup marinated green olives
        3 oz sliced Bleu d’Avergne
        3 Tbsp olive oil
        1 Tbsp fresh thyme
        salt
        pepper

 

In a large sauté pan, heat olive oil. Add sliced onions. Cook over medium to low heat for close to 30 minutes. The onions will gradually get golden brown and sweet to the taste. Add fresh thyme. Salt and pepper to taste.

Next, place the Schiaccatia in the oven to thoroughly heat for 5 minutes at 350 degrees. Finally, top Schiaccatia with warm caramelized onions, chopped green olives and the Bleu d’Auvergne cheese. The onions will slightly melt the cheese.

This is a great appetizer cut in 1” slices or a perfect meal accompanied with a salad.

 

 

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