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+ servings
A summer fruit ricotta crostata with a slice removed.
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5 from 8 votes

Summer Fruit + Honey Whipped Ricotta Crostata

Prep Time15 minutes
Cook Time20 minutes
Servings: 8
Calories: 1218kcal
Author: Teri & Jenny

Ingredients

  • 10 sheets phyllo, thawed
  • 2 ½ tablespoons unsalted butter, melted and cooled

filling

  • 8 ounces whole milk ricotta
  • ½ cup honey
  • ½ teaspoon vanilla extract
  • ½ teaspoon sea salt

topping

  • 2 peaches, pitted and thinly sliced
  • 1 heaping cup blackberries
  • 1 heaping cup raspberries
  • powdered sugar, for serving

Instructions

  • Preheat oven to 400˚F.
  • Line a baking sheet with parchment paper.
  • Place a sheet of phyllo in center of baking sheet and brush with melted butter and top with another sheet of phyllo, slightly turned so the sheets aren’t completely overlapping. Brush sheet of phyllo with butter.
  • Repeat step 3 until all phyllo and butter have been used.
  • Place a clean, 9” cake pan (that’s lightly greased on the outside) in the center of the phyllo sheets and scrunch the exposed ends towards the center, against the cake pan.
  • Carefully lift can pan out from the center, so there is an empty phyllo shell with a scrunched border.
  • Bake crust for 14 to 16 minutes or until golden brown and crisp.
  • While crust bakes, place ricotta, honey, vanilla, and salt into a mixing bowl and beat together until light and fluffy.
  • Remove crust from oven and cool completely.
  • Transfer baked crust to a platter and spread honey whipped ricotta evenly over the crust, avoiding covering the border.
  • Top ricotta with the peaches, blackberries and raspberries. Slice and serve.

Notes

  • *Makes 1 (9 inch) Crostata

Nutrition

Calories: 1218kcal | Carbohydrates: 208g | Protein: 29g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 24mg | Sodium: 1879mg | Potassium: 374mg | Fiber: 7g | Sugar: 21g | Vitamin A: 358IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 12mg