Gluten-Free Blueberry Ricotta Crostata

Follow our step-by-step guide on how to make Gluten-Free Blueberry Ricotta Crostata.

1. Step 1

   Preheat your oven to 355°F (175°C). Prepare two pieces of parchment paper large enough to cover a 9-inch round tart pan.

2. Step 2

   In a mixing bowl, whisk together the white rice flour, buckwheat flour, potato starch, tapioca starch, white sugar, and dark brown sugar until well combined.

3. Step 3

   Cut the cold unsalted butter into the flour mixture using your fingers until the mixture resembles coarse crumbs.

4. Step 4

   Add the large egg and egg yolk to the mixture, and mix by hand until the dough comes together to form a ball.

5. Step 5

   Place the dough between the two sheets of parchment paper and roll it out to about 1/2-inch thick, ensuring it's large enough to cover the bottom and sides of the tart pan.

6. Step 6

   Transfer the rolled-out dough to the tart pan, removing the top sheet of parchment paper. Poke holes in the crust with a fork, then replace the parchment paper.

7. Step 7

   Fill the tart shell with pie weights or dried beans to prevent it from puffing up during baking.

8. Step 8

   Bake the tart shell on the bottom rack of the oven for 12 to 15 minutes, or until it is slightly browned. Remove from the oven and let it cool, taking out the weights.

9. Step 9

   In a separate bowl, whisk together the ricotta, white sugar, dark brown sugar, and egg yolk until smooth and creamy.

10. Step 10

    Pour the ricotta mixture over the cooled crust, smoothing it out with a rubber spatula. Top with fresh blueberries.

11. Step 11

    Return the crostata to the oven and bake for 35 to 40 minutes, or until the blueberries are bubbly and the ricotta cream is beginning to brown. Allow to cool before serving.