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Blueberry Ricotta Crostata (Gluten-Free)

Breakfast 🍳Dessert 🍰Snack 🍿 Italian 🇮🇹American Low-SodiumGluten-FreeVegetarian 🥦Halal 🕌Kosher ✡️Comfort-FoodPescatarian 🐟

This Blueberry Ricotta Crostata (Gluten-Free) pairs a tender, buttery shortbread-like crust with a creamy, lightly sweet ricotta filling, finished with bursts of juicy fresh blueberries. The contrast of crisp crust and silky center makes it special enough for dessert yet lovely for a brunch spread, especially in berry season.

  • Prep30 mins
  • Cook50 mins
  • Serves8
  • DifficultyMedium
Blueberry Ricotta Crostata (Gluten-Free)
  1. 1

    Preheat the oven to 355 degrees F (175 degrees C). Prepare 2 sheets of parchment paper large enough to cover a 9-inch round tart pan.

  2. 2

    Whisk the rice flour, buckwheat flour, potato starch, tapioca starch, white sugar, and dark brown sugar together. Rub in the butter with your fingers until fully combined. Mix in the egg and egg yolk by hand. Knead until the dough comes together into a ball.

  3. 3

    Roll the dough between the 2 parchment sheets until it is about 1/2 inch thick and large enough to cover the bottom and rim of the tart pan. Fit the crust into the pan. Peel off the top sheet to poke holes with a fork, then put the paper back. Fill the pan with pie weights or dried beans.

  4. 4

    Bake the tart shell on the bottom rack until lightly browned, 12 to 15 minutes. Remove and let cool, taking out the weights. Keep the oven on.

  5. 5

    Meanwhile, whisk the ricotta, white sugar, dark brown sugar, and egg yolks in a bowl until smooth and creamy. Pour the ricotta mixture over the crust and smooth it with a rubber scraper. Scatter fresh blueberries on top.

  6. 6

    Bake until the blueberries and ricotta cream are bubbly and starting to brown, 35 to 40 minutes. Let cool to set before serving.