Peach-Ginger and Ricotta Crostata

For the crust:
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.

Add in sour cream and about 2 tablespoons water and continue to pulse in 5-10 seconds intervals until mixture comes together.

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.

For the assembly:

Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.

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.

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.

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.

Bake in the preheated oven until crust is golden brown about 20-25 minutes.

Remove it from the oven and let cool. Sprinkle with confectioners’ sugar and Fleur de Sel.

Slice and serve warm or at room temperature.