Gluten-Free Blueberry and Sweet Ricotta Crostata

Indulge in the delightful flavors of summer with this gluten-free blueberry and sweet ricotta crostata. The buttery crust is made with a mix of gluten-free flours, providing a light and flaky texture. The filling combines plump blueberries with creamy sweet ricotta, creating a perfect balance of tart and sweet. This crostata is perfect for a gathering or as a special treat for yourself.

Ingredients

• For the crust:
• 1 cup gluten-free flour blend
• 1/4 cup almond flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1 large egg yolk
• 2-3 tablespoons ice cold water
• For the filling:
• 1 cup sweet ricotta cheese
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon milk, for brushing
• 1 tablespoon granulated sugar, for sprinkling

Directions

1. In a large mixing bowl, combine the gluten-free flour blend, almond flour, granulated sugar, and salt. Whisk together until well combined.
2. Add the cold butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until it resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Gradually add the egg mixture to the flour mixture, mixing with a fork until the dough comes together. If needed, add an additional tablespoon of ice water.
4. Transfer the dough onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. In a separate mixing bowl, combine the sweet ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
7. In another bowl, gently toss the blueberries with cornstarch, lemon juice, and lemon zest.
8. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer the dough onto a parchment-lined baking sheet.
9. Spread the sweet ricotta mixture in the center of the dough, leaving a 2-inch border around the edges.
10. Arrange the blueberry mixture on top of the ricotta filling.
11. Fold the edges of the dough over the filling, pleating as necessary to create a rustic look.
12. Brush the edges of the dough with milk and sprinkle with granulated sugar.
13. Bake for 30-35 minutes, or until the crust is golden brown and the blueberries are bubbling.
14. Remove from the oven and let it cool for a few minutes before slicing and serving.
15. Enjoy the gluten-free blueberry and sweet ricotta crostata warm or at room temperature!

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