-
1
Make the crust: Pulse flour, sugar, and salt in a food processor just until combined.
-
2
Add butter; pulse until mixture resembles coarse meal.
-
3
In a bowl, whisk together whole egg, egg yolk, vanilla, and zest.
-
4
Add egg mixture to bowl of processor; pulse just until dough begins to come together.
-
5
Divide dough into 2 pieces, and gently press into flat disks.
-
6
Wrap tightly in plastic.
-
7
Refrigerate 1 hour or up to 1 day, or freeze up to 1 month (thaw in refrigerator before using).
-
8
Preheat oven to 350F.
-
9
Bring dough to room temperature.
-
10
On a lightly floured surface, roll out 1 disk dough 1/4 inch thick.
-
11
Transfer to a lightly buttered 10-inch pie plate.
-
12
Press dough evenly into bottom and up sides of dish.
-
13
Pierce bottom of shell all over with a fork.
-
14
Trim excess dough flush with rim; refrigerate scraps in plastic wrap.
-
15
Bake until pale golden, about 15 minutes.
-
16
Let cool on a wire rack.
-
17
Raise heat to 375F.
-
18
Make the filling: Process ricotta in a food processor until smooth.
-
19
Add mascarpone, pumpkin, sugar, salt, nutmeg, and vanilla; process until well combined, about 30 seconds.
-
20
Add egg yolks; process until combined, about 10 seconds.
-
21
Pour into shell.
-
22
On a lightly floured surface, roll out remaining disk of dough, and divide into small pieces.
-
23
Gently roll pieces with your hands to make 1/4-inch-thick ropes.
-
24
Gently press 1 long rope around top edge of shell (patch 2 ropes together, if necessary).
-
25
Gently place other pastry ropes on top of filling to create a lattice pattern.
-
26
Place 3 pine nuts in each square of lattice.
-
27
Brush pastry pieces with beaten egg white.
-
28
Bake crostata until crust is golden brown and filling is set, about 40 minutes.
-
29
Let cool on a wire rack.
-
30
Crostata can be refrigerated, wrapped in plastic, up to 1 day.
