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 

Zucchini & Ricotta Crostata

Zucchini & Ricotta Crostata 
Main Meal Or Appetizer, It's Simply Delicious!!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30-35 minutes

Ingredients
1 medium zucchini, sliced thin
1 yellow squash, sliced thin
1 box Pillsbury ready pie crust (2 crust)
2 cups ricotta
1 cup Parmesan cheese. grated
pinch of Harissa spice
olive oil
salt
pepper

Cooking Tools

Parchment lined sheet pan

Medium mixing bowl 

Directions
Preheat oven to 400 Degrees F.  Place pie crust on sheet pan and spread 1 cup of Ricotta cheese evenly toward the edges, leaving 1 1/2 inches from the edges. Sprinkle 1/4 cup of Parmesan cheese evenly on top of Ricotta cheese.  Lay zucchini and squash concentric circles on top of the cheese.  Sprinkle salt, pepper and Harissa.  Place additional 1/4 cup Parmesan cheese on top and drizzle with olive oil. Fold in the edges and crimp.   Repeat with the second pie dough. Bake in oven for 30-35 minutes.
Serves 6

Tomato Salad
Ingredients
2 cups assorted cherry tomatoes, halved
1 shallot, minced
1 garlic clove, minced
1 tbsp green onions, minced
1 tsp vinegar
2 tbsp olive oil
Directions
Place ingredients in mixing bowl and serve on top of crostata.