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● Montasio Crostata with Blueberry Sauce
Crostata di Montasio e Frutti di Bosco
For the dough:
1 egg
1 egg yolk
2 1⁄4 cups flour
1 stick unsalted butter, chilled and diced
1⁄3 cup plus 1 tablespoon sugar
1⁄8 teaspoon salt
zest of 1 lemon, grated
For the filling:
7 ounces fresh Montasio, shredded
3⁄4 cup ricotta
5 egg yolks
1 1⁄2 cups confectioners’ sugar, sifted, plus extra
2 teaspoons vanilla extract
2⁄3 cup golden raisins, soaked in water for 15 minutes and
drained
For the sauce:
1 pint blueberries, or substitute
other berries
1⁄2 cup granulated sugar
Prepare the dough: In a large bowl, combine all the ingredients and work them with your hands. When it starts to come together, transfer to a work surface and knead for a few seconds. Transfer to a piece of plastic wrap. Seal the dough inside the wrap and push it together so that there are no crumbs. Flatten into a disk shape and transfer to the refrigerator to chill for 30 minutes, or until firm. Line a tart pan with parchment paper. Roll out the dough to 1⁄4-inch thickness and carefully transfer to the pan. Press the bottom and sides of the dough so they fit in the pan, then prick the dough with a fork. Remove any excess dough from the edges of the mold with a knife or your fingers. Meanwhile, prepare the filling: In a food processor, combine the Montasio, ricotta, egg yolks, confectioners’ sugar and vanilla and purée until smooth, then stir in the raisins. Pour the mixture into the crust. Cover the top with waxed paper and transfer to the oven to bake for 35 to 45 minutes, until firm. Meanwhile, prepare the sauce: In a skillet over low heat, combine the berries and granulated sugar. Cook until the berries soften and a sauce begins to form. Transfer to a bowl and break up the berries with a fork. Serve the crostata at room temperature accompanied by the berry sauce, either hot or cold, and dusted with confectioners’ sugar. ● Serves 6 to 8
Wine
Suggestion,
Dry and crisp white
