Peach-Ginger And Ricotta Crostata

• FOR THE CRUST:
• 1 cup All-purpose Flour
• 1 teaspoon Sugar
• 1 pinch Salt
• 7 Tablespoons Unsalted Butter, Chilled And Cut Into Small Cubes
• 1 Tablespoon Sour Cream
• 2 Tablespoons Up To 3 Tablespoons Ice Water
• FOR THE FILLING:
• 4 Ripe Peaches, Pitted And Sliced
• 3 Tablespoons Sugar Plus A Few Pinches
• 1 Tablespoon All-purpose Flour
• 1 teaspoon Freshly Grated Ginger
• 2 pinches Ground Cinnamon, Divided
• 1 pinch Each Of Nutmeg, Ground Cloves, Ground Ginger
• 1/2 cups Ricotta Cheese
• 1 Egg, Beaten
• FOR THE TOPPINGS (optional):
• Handful Of Blueberries
• Confectioners Sugar, For Dusting
• Sprinkle Of Fleur De Sel

1. For the crust:
2. In the bowl of a food processor combine flour, sugar and salt and pulse one or two times. Add chilled butter cubes and pulse in 5-10 second intervals until mixture resembles coarse crumbles.
3. Add in sour cream and about 2 tablespoons water and continue to pulse in 5-10 seconds intervals until mixture comes together.
4. Remove dough and place it on a lightly floured surface. Knead just a few times. Form it into a disc and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
5. For the assembly:
6. Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.
7. In a medium bowl add peaches, 3 tablespoons sugar, flour, grated ginger, a pinch of cinnamon, nutmeg, cloves and ground ginger and gently toss. Set aside.
8. Lightly flour a clean surface. Remove dough from plastic wrap and roll out dough to about 12 inches round. Transfer to the prepared baking sheet.
9. Add a pinch of cinnamon and sugar to the ricotta and stir to blend. Spread ricotta mixture on top of dough leaving about a 1-2 inch border. Top with peach mixture. Add a few blueberries if desired. Fold border around peaches making a free form crust. Lightly brush crust with egg and sprinkle with sugar.
10. Bake in the preheated oven until crust is golden brown about 20-25 minutes.
11. Remove it from the oven and let cool. Sprinkle with confectioners' sugar and Fleur de Sel.
12. Slice and serve warm or at room temperature.

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Taken from tastykitchen.com/recipes/desserts/peach-ginger-and-ricotta-crostata/ (may not work)