Lemon Ricotta Crostata

Lemon Ricotta Crostata
Topped With A Blueberry Sauce!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 50-60 minutes

Ingredients

1 box Pillsbury rolled pie dough (2)

1 1/2 cups whole milk ricotta

1 cup whipped cream cheese

1 cup sugar

1 tsp vanilla bean extract

zest of 1 lemon

juice of half a lemon

1 egg 

Cooking Tools

2 small cast iron skillets

Medium mixing bowl

Medium saucepan

Hand mixer 

Directions
Preheat oven to 350 Degrees F. In a mixing bowl, whip together all the ingredients.
Line each cast iron pan with the rolled pie dough, trim off excess, leaving about inch over hang.  Pour evenly into the 2 prepared pie pans then fold over the inward and pinch. Use an egg wash ( 1 egg and some water then whisk) for the outer crust. Bake for 50 minutes to 1 hour. Cool to room temperature, pour Blueberry sauce (recipe below) in center, right before serving. 

Blueberry sauce

Ingredients

3 cups blueberries

1 cup sugar

1/2 cup blueberry jam 

Directions
On medium heat, in a saucepan add ingredients. Cook for 10 minutes, set aside to cool.

Serves 4