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1
Preheat the oven to 350F.
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2
Bring the pasta frolla to room temperature.
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3
On a lightly floured surface, roll out the dough to 1/4 inch thick.
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4
Transfer to a lightly buttered 10-inch pie plate.
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5
Use your fingertips to press the dough against the bottom and sides of the dish until even.
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6
Trim the edges; refrigerate the scraps in plastic wrap until step 4.
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7
Prick the bottom of the pastry shell all over with a fork.
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8
Bake until set and pale golden brown, about 15 minutes.
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9
Let cool on a wire rack.
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10
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.
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11
Raise the oven temperature to 375F.
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12
Process the ricotta in a food processor until smooth.
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13
Add the mascarpone, pumpkin, sugar, salt, nutmeg, and vanilla; process until well combined, about 30 seconds.
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14
Add the yolks; process until combined, about 10 seconds.
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15
Pour into the pastry shell.
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16
Tear the reserved chilled dough scraps into 1-inch pieces.
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17
On a lightly floured surface, gently roll pieces with your hands to make 1/4-inch-thick ropes.
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18
Gently press 1 long rope around the top edge of the shell (patch 2 ropes together, if necessary).
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19
Gently place other pastry ropes on top of the filling to create a lattice pattern (ropes of all lengths can be used).
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20
Place 3 pine nuts in each square of lattice.
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21
Brush the latticework with egg white.
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22
Bake the crostata until the crust is golden brown and the filling is set, about 40 minutes.
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23
Let cool on a wire rack.
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24
Pulse the flour, sugar, and salt in a food processor just until combined.
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25
Add the butter; pulse until the mixture resembles coarse meal, 6 to 8 times.
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26
Whisk together the egg, egg yolk, vanilla, and lemon zest.
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27
With the processor running, add the egg mixture; process just until the dough begins to come together.
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28
Turn the dough out onto a floured work surface; lightly knead to form a ball.
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29
Divide the dough into 2 pieces; gently press into flat disks.
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30
Wrap tightly in plastic.
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31
Refrigerate at least 1 hour or overnight, or freeze up to 1 month.
