Ingredients

Makes one 10-inch crostata

　　1 disk Pasta Frolla (recipe follows)

　　All-purpose flour, for dusting

　　Unsalted butter, softened, for pie plate

　　1 cup ricotta cheese, drained for 30 minutes in a cheesecloth-lined sieve set over a bowl

　　1/2 cup mascarpone cheese

　　1 can (15 ounces) solid-pack pumpkin

　　5 tablespoons sugar

　　1/4 teaspoon coarse salt

　　Heaping 1/4 teaspoon freshly ground nutmeg

　　1/2 teaspoon pure vanilla extract

　　2 large egg yolks, lightly beaten

　　2 tablespoons pine nuts

　　1 large egg white, lightly beaten

　　

Pasta Frolla

2 1/4 cups all-purpose flour, plus more for dusting

　　1/2 cup sugar

　　1/8 teaspoon salt

　　14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces

　　1 large egg, lightly beaten

　　1 large egg yolk, lightly beaten

　　1 teaspoon pure vanilla extract

　　1 tablespoon freshly grated lemon zest

　　(makes enough for two 10-inch crostata)

　　

Step 1

Preheat the oven to 350°F. Bring the pasta frolla to room temperature. On a lightly floured surface, roll out the dough to 1/4 inch thick. Transfer to a lightly buttered 10-inch pie plate. Use your fingertips to press the dough against the bottom and sides of the dish until even. Trim the edges; refrigerate the scraps in plastic wrap until step 4.

　　

Step 2

Prick the bottom of the pastry shell all over with a fork. Bake until set and pale golden brown, about 15 minutes. Let cool on a wire rack. With a small knife, trim the edge of the shell where uneven to leave a 1/4-inch space between the shell and the top of the dish.

　　

Step 3

Raise the oven temperature to 375°F. Process the ricotta in a food processor until smooth. Add the mascarpone, pumpkin, sugar, salt, nutmeg, and vanilla; process until well combined, about 30 seconds. Add the yolks; process until combined, about 10 seconds. Pour into the pastry shell.

　　

Step 4

Tear the reserved chilled dough scraps into 1-inch pieces. On a lightly floured surface, gently roll pieces with your hands to make 1/4-inch-thick ropes. Gently press 1 long rope around the top edge of the shell (patch 2 ropes together, if necessary). Gently place other pastry ropes on top of the filling to create a lattice pattern (ropes of all lengths can be used). Place 3 pine nuts in each square of lattice. Brush the latticework with egg white.

　　

Step 5

Bake the crostata until the crust is golden brown and the filling is set, about 40 minutes. Let cool on a wire rack.

　　

Pasta Frolla

Step 6

Pulse the flour, sugar, and salt in a food processor just until combined. Add the butter; pulse until the mixture resembles coarse meal, 6 to 8 times.

　　

Step 7

Whisk together the egg, egg yolk, vanilla, and lemon zest. With the processor running, add the egg mixture; process just until the dough begins to come together. Turn the dough out onto a floured work surface; lightly knead to form a ball.

　　

Step 8

Divide the dough into 2 pieces; gently press into flat disks. Wrap tightly in plastic. Refrigerate at least 1 hour or overnight, or freeze up to 1 month.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.