Pumpkin and Ricotta Crostata

• 1 disk Pasta Frolla (recipe follows)
• All-purpose flour, for dusting
• Unsalted butter, softened, for pie plate
• 1 cup ricotta cheese, drained for 30 minutes in a cheesecloth-lined sieve set over a bowl
• 1/2 cup mascarpone cheese
• 1 can (15 ounces) solid-pack pumpkin
• 5 tablespoons sugar
• 1/4 teaspoon coarse salt
• Heaping 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon pure vanilla extract
• 2 large egg yolks, lightly beaten
• 2 tablespoons pine nuts
• 1 large egg white, lightly beaten
• 2 1/4 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 1/8 teaspoon salt
• 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
• 1 large egg, lightly beaten
• 1 large egg yolk, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 tablespoon freshly grated lemon zest
• (makes enough for two 10-inch crostata)

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

frolla, flour, butter, ricotta cheese, mascarpone cheese, solidpack pumpkin, sugar, coarse salt, freshly ground nutmeg, vanilla, egg yolks, nuts, egg white, flour, sugar, salt, cold unsalted butter, egg, egg yolk, vanilla, freshly grated lemon zest

Taken from www.epicurious.com/recipes/food/views/pumpkin-and-ricotta-crostata-392991 (may not work)