Go Back
+ servings
crostata topped with fig jam, ricotta and pistachios on green serving platter
Print

Fig Jam, Ricotta and Pistachio Crostata

Fig Jam, ricotta and pistachio crostata combines three key ingredients in Sicilian cooking to create a simple yet elegant rustic, free form pie!
Course Dessert
Cuisine Italian
Keyword crostata with fig jam, ricotta and pistachios, galette with fig jam, ricotta and pistachios
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 334kcal

Ingredients

For the dough:

  • 1 cup all-purpose flour
  • pinch of salt
  • 2 tbsp. granulated sugar
  • 1/4 lb cold butter cubed
  • 2 tbsp. cold water

For the filling:

  • 1 1/2 cups ricotta
  • zest of 1 orange
  • 2 tbsp. granulated sugar
  • 1 egg
  • 1/2 cup fig jam
  • 2 tbsp. chopped pistachios

For assembling the crostata

  • 1 large egg for egg wash

Instructions

For the dough:

  • In the bowl of your food processor fitted with a steel blade, mix the flour, sugar, and salt. Add the cubed butter and pulse until it has broken down and is the size of peas. 
  • With the motor running, add the ice water through the feed tube. Mix until a dough is formed and wraps itself around the blade. This will take just a few seconds.
  • Shape the dough into a disk. Wrap in plastic wrap and refrigerate for about half an hour or up to an hour.

For the filling:

  • In a medium-sized bowl combine the ricotta, orange zest, sugar and egg. Whisk all ingredients together until well combined.

To assemble:

  • Preheat oven to 400F and line a baking sheet with parchment paper.
  • Remove the dough from the refrigerator. Place on a lightly floured counter and use a rolling pin to roll the dough into an approximate 14-inch circle. Transfer the dough to the prepared baking sheet by wrapping the dough around the rolling pin and carefully unrolling it on the parchment paper.
  • Spread the ricotta mixture in the centre of the dough, leaving a 1 1/2 inch border all around. Place dollops of fig jam over the ricotta. Sprinkle the filling with pistachios.
  • Fold the border over the filling, gently pleating it into a circular shape. Brush the dough with the beaten egg.
  • Bake for 30 minutes until the dough is golden brown. Transfer to a wire rack and let cool completely before serving.

Notes

 

  • I enjoy my ricotta filling lightly sweetened, however if you prefer a sweeter filling add up to 2 extra tablespoons of sugar to the ricotta mixture.
  • Due to the ricotta, it is best to keep leftovers refrigerated for up to 3 days. 

On handling the dough:

  • For best results, make sure your butter and water are cold before adding to the flour. This will ensure a flaky textured crust.
  • Avoid over handling the dough. The heat of your hands will melt the butter in the dough.
  • If the dough is crumbly and too difficult to roll, shape into a disk once again and refrigerate for a few minutes longer.

Can a crostata be made without a food processor?

  • If you don’t have a food processor the dough can be easily prepared by hand. Combine flour, sugar and salt in a bowl.  Add the cubed butter and use your fingers, or a pastry cutter if you have one, to cut the butter into the flour until it resembles a crumbly mixture.  Add the water and shape into a dough. Proceed as outlined above. 
Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.

Nutrition

Calories: 334kcal | Carbohydrates: 31g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 152mg | Potassium: 121mg | Sugar: 14g | Vitamin A: 605IU | Vitamin C: 1.4mg | Calcium: 111mg | Iron: 1.2mg