Berries Crostata

• Pasta frolla dough
• 300 grams flour
• 100 grams sugar
• 200 grams unsalted butter
• 1 egg
• 1 pinch of salt
• Filling
• 500 grams ricotta
• 2 eggs
• 80 grams sugar
• 1 pinch tonca vanilla beans powder
• 150 grams raspberries
• 50 grams blueberries

1. Place flour, sugar and salt in a large bowl and stir well to mix. Add butter, cut it into little pieces, and rub mixture between the palm of your hands until it forms fine crumbs. Add egg and stir with a fork until mixture leaves the sides of the bowl. Form dough into a ball. Wrap the dough in a plastic and let it chill for 30-40 minutes in the fridge.
2. In the meantime prepare the filling mixing in a bowl sugar and eggs. Then add the ricotta and a pinch of grated tonka vanilla beans. Preheat the oven to 180u0b0C. Grease a 28cm round shallow baking tin with a little butter and flour.rnWhen the dough is ready to use, on a flowered work surface, roll out it until it's 0.5 cm thick and large enough to line the prepared tin, ensuring the base and sides are completely covered. Pour in the ricotta's cream and cook in the oven for 30-45 minutes, until the pastry is golden brown.rnWhen the crostata is cool, decorate the top with raspberries and blueberries. Dust the icing sugar on the top before eating.

pasta frolla, flour, sugar, butter, egg, salt, filling, eggs, sugar, tonca vanilla beans, raspberries, blueberries

Taken from food52.com/recipes/64105-berries-crostata (may not work)