Nectarine Ricotta Pastry

This rustic ricotta pastry wraps sweet nectarines in crisp, golden pizza dough, then finishes with honey and herbs for a perfect summer bake.
Adi Cohen – @adi.cohen.fit

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Total Time :1 hour 15 minutes
Servings: 2

INGREDIENTS
 

  • cups/1 kilogram pizza flour
  • cups/640 milliliters cold water
  • 2 tablespoons/30 milliliters warm water
  • 1 teaspoon/3 grams instant dry yeast or 1 tablespoon/9 grams fresh yeast
  • 2 tablespoons/30 grams olive oil
  • teaspoons/9 grams fine salt

Filling and topping:

  • 2 tablespoons/30 grams ricotta cheese
  • 1 teaspoon olive oil
  • A pinch of coarse salt
  • 1 tablespoon honey
  • 1 tablespoon fresh za’atar or oregano leaves
  • All-purpose flour or semolina, for dusting

INSTRUCTIONS

  • In a large mixing bowl, stir together the flour and cold water until no dry streaks remain. Cover and let rest for 30 minutes to 3 hours. This rest, known as autolyse, helps the dough hydrate and encourages gluten development.
  • In a small bowl, dissolve the yeast in the warm water. Add the yeast mixture to the dough and mix well. Knead by hand or with a dough hook for 5 to 7 minutes. Gradually add the salt and olive oil while kneading, and continue until the dough is smooth, elastic, and slightly tacky.
  • Cover and let rest for 30 minutes. Stretch and fold the dough by gently pulling one edge over the center, turning, and repeating on all sides. Let rest for another 30 minutes, then repeat the folding process once more.
  • Lightly oil the dough and transfer to a covered container. Refrigerate for 12 to 72 hours. When ready to bake, divide into 150-gram balls, cover, and let rest at room temperature for 3 hours.
  • Place a baking stone or inverted baking sheet in the oven and preheat to 425°F/220°C on convection.
  • Dust a work surface with flour or semolina. Roll one 150-gram dough ball into a long oval, about ⅛ inch thick. Spread the ricotta over the center, leaving a 1-inch border. Arrange thinly sliced nectarines in an overlapping fan shape over the cheese. Drizzle with olive oil and sprinkle with salt.
  • Fold the edges of the dough inward, leaving the center exposed. Transfer to parchment paper. Carefully slide onto the hot baking surface and bake for 13 to 18 minutes, until the crust is golden and the bottom is crisp.
  • Remove from the oven, drizzle with honey, and scatter za’atar or oregano on top. Serve hot.
ricotta pastry recipe
Credit: Adi Cohen – @adi.cohen.fit

Can I substitute another cheese for ricotta?

You can substitute other soft cheeses in a ricotta pastry, though the flavor and texture will change slightly. Mascarpone offers a creamier, richer result, while labneh gives a tangy, firmer bite. Cream cheese, softened and lightly whipped, can also work. Avoid cheeses that release a lot of liquid when baked, such as cottage cheese, unless strained first. For a more savory version, goat cheese or feta can be used, but should be balanced with a drizzle of honey or fruit to maintain the sweet-savory profile that defines this ricotta pastry.

Is it better to use full-fat or low-fat ricotta?

Full-fat ricotta is preferred for ricotta pastry because it has a richer flavor and creamier texture. Low-fat ricotta often has more moisture, which can affect the pastry’s structure and lead to a soggy center. If using low-fat ricotta, drain it in a fine mesh sieve or cheesecloth-lined strainer for at least 30 minutes before using. This helps remove excess whey. Whipping the ricotta briefly before spreading can also improve texture. For the best results, use fresh, high-quality, full-fat ricotta.

ricotta pastry recipe
Credit: Adi Cohen – @adi.cohen.fit

What’s the best way to slice nectarines for the filling?

Slice the nectarines thinly—about ⅛ inch thick—and uniformly. Use ripe but firm nectarines to prevent excess moisture from seeping into the dough. Arrange the slices in a slightly overlapping fan pattern, which allows for even baking and creates an attractive look. If the nectarines are too soft, they may fall apart or release too much juice during baking, leading to a soggy pastry. There’s no need to peel the fruit; the skins soften and add color once baked.

How far in advance can I make the dough for ricotta pastry?

You can make the dough for ricotta pastry up to 72 hours in advance if storing it in the refrigerator. After mixing and kneading, let the dough rise slowly in a covered container. This long, cold fermentation develops deeper flavor and better gluten structure. Before using, divide the dough into 150-gram portions and allow them to rest at room temperature for about 3 hours. This rest helps the gluten relax, making it easier to roll out. For best results, use the dough within 3 days.

How do I keep the crust from getting soggy?

Start by rolling the dough thinly and baking on a preheated surface like a baking stone or steel. This ensures instant heat transfer to crisp the base. Use firm, ripe nectarines and slice them thinly so they bake quickly without releasing too much juice. Spread the ricotta in a thin layer, and avoid overloading the dough with filling. If you’re concerned, you can also brush a very light layer of egg white on the dough before adding the filling to create a moisture barrier.

Can I use whole wheat flour?

Whole wheat flour can be used in ricotta pastry dough, but it will produce a denser, more rustic crust. To maintain elasticity and lightness, substitute only up to 30% of the white flour with whole wheat. You may need to add slightly more water to account for whole wheat’s higher absorption rate. The flavor will be earthier, which pairs well with savory or less sweet fruit combinations like roasted figs or caramelized onions. Allow the dough to ferment longer—48 to 72 hours—for better gluten development and easier handling.

ricotta pastry recipe
Credit: Adi Cohen – @adi.cohen.fit

How should I store leftovers of this ricotta pastry?

Store leftover ricotta pastry in an airtight container in the refrigerator for up to 2 days. To reheat, place the pastry on a baking sheet and warm in a 350°F/175°C oven for 8 to 10 minutes until the crust is crisp again. Avoid microwaving, as it softens the crust and can make the pastry soggy. If the herbs wilt, scatter fresh ones on top after reheating. While best eaten the day it’s made, the pastry still holds up well when reheated properly.

Can I freeze ricotta pastry before or after baking?

You can freeze ricotta pastry either before or after baking, but each method has different results. To freeze before baking, assemble the pastry completely (without the final honey drizzle or herbs), then place it on a parchment-lined tray and freeze until firm. Wrap tightly and freeze for up to 1 month. Bake from frozen at 400°F/200°C, adding 5 to 7 minutes to the bake time. If freezing after baking, let it cool completely, wrap well, and freeze for up to 2 weeks. Reheat in a 350°F/175°C oven until hot and crisp. Avoid microwaving, as it softens the crust.

What other fruits work well in ricotta pastry besides nectarines?

Try peaches, plums, cherries, or fresh figs for a similar texture and flavor. In fall, thinly sliced apples or pears work well with a touch of cinnamon. Avoid high-moisture fruits like watermelon or citrus, which can make the pastry soggy. If using berries, combine them with a spoonful of cornstarch or flour to help absorb excess juice. No matter the fruit, always slice thinly and arrange in a single layer to ensure even baking and a crisp base.

Can I make the ricotta pastry dough by hand without a stand mixer?

Begin by mixing the flour and cold water in a large bowl until no dry flour remains. After the autolyse rest, add the dissolved yeast and mix with your hands or a sturdy spoon. Knead on a clean surface for 10 to 12 minutes, gradually adding the salt and olive oil as you go. The dough will be slightly sticky but should smooth out with kneading. Use a bench scraper to help with the kneading process if needed. Follow the rest of the recipe as written.

ricotta pastry recipe
Credit: Adi Cohen – @adi.cohen.fit
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