Joy begins with the scent of something wholesome baking in the oven. This ricotta and jam crostata blends Italian tradition with balanced nutrition, offering a dessert that feels indulgent yet light. With whole-grain crust options, low-fat ricotta, and reduced-sugar jam, it’s a mindful way to enjoy sweetness without compromising wellness.
Why This Recipe Works
- Combining ricotta and fruit jam delivers balanced macronutrients: protein from the cheese and natural sugars from the fruit for sustained energy.
- Baking at 350°F allows the crust to firm up while preserving moisture in the ricotta filling, preventing dryness or cracking.
- Using whole-grain flour and olive oil instead of refined ingredients adds fiber and healthy fats, improving digestion and satiety.
- The recipe is adaptable — you can adjust jam type, flour blend, or sweetener level based on dietary goals like low-sugar or gluten-free.
- It keeps well in the refrigerator, making it an excellent make-ahead dessert or snack with stable nutritional value.
Ingredients
For the crust:
- 1 ½ cups whole wheat flour (or all-purpose if preferred)
- ¼ cup olive oil
- ¼ cup honey or maple syrup
- 1 egg
- 1 tsp baking powder
- Pinch of salt
For the filling:
- 1 cup low-fat ricotta cheese
- 2 tbsp honey or sugar substitute (such as stevia or erythritol)
- 1 egg yolk
- ½ tsp vanilla extract
- ½ cup fruit jam (preferably reduced-sugar raspberry, apricot, or strawberry)
For serving:
- Fresh mint leaves (optional)
- Powdered sugar for light dusting (optional)
Equipment Needed
- 9-inch tart pan with removable bottom
- Mixing bowls
- Whisk and spatula
- Rolling pin
- Parchment paper
- Oven thermometer (optional but useful for accuracy)
Instructions
Step 1: Prepare the Dough
In a medium bowl, whisk the flour, baking powder, and salt. Add olive oil, honey, and one egg, then mix with a fork until the dough begins to come together. Knead briefly with your hands until smooth and slightly elastic. If the dough feels dry, add one teaspoon of water at a time. Wrap it in plastic wrap and let it rest in the refrigerator for 20 minutes. This resting period allows the whole-grain flour to absorb moisture, resulting in a softer crust. A helpful tip: using olive oil instead of butter not only cuts saturated fat but also adds mild fruitiness that pairs beautifully with ricotta.
Step 2: Make the Ricotta Filling
In a separate bowl, combine ricotta, honey (or sugar substitute), egg yolk, and vanilla extract. Mix until smooth but not runny. The filling should hold shape when lifted with a spoon. If using homemade ricotta, strain it briefly in cheesecloth to remove excess moisture. This prevents the crust from becoming soggy during baking. Choosing low-fat ricotta is a smart tradeoff—it keeps calories down while maintaining protein and creaminess. This filling delivers around 7 grams of protein per slice, making it a nutritionally balanced dessert option.
Step 3: Assemble the Crust
Preheat the oven to 350°F (175°C). Remove the dough from the refrigerator and divide it into two parts—one slightly larger for the base and the smaller for lattice topping. On a lightly floured surface, roll the larger portion into a 10-inch circle, about ⅛ inch thick. Carefully transfer it to your tart pan, pressing it gently along the sides and bottom. Trim any overhang. Use a fork to prick the base, preventing air bubbles. This simple detail ensures even baking without puffing. Whole-grain crust tends to be more delicate than white flour versions, so handle gently and keep it cool before baking.
Step 4: Layer the Filling and Jam
Spread the ricotta filling evenly over the crust using a spatula. Next, spoon the jam on top and swirl lightly with the tip of a knife to create a marbled effect. Avoid fully mixing—the contrast of textures between creamy ricotta and glossy jam adds visual appeal and balance in taste. If you prefer less sugar, use chia-seed jam made with mashed berries and minimal sweetener. It provides fiber and omega-3 fats, aligning well with a health-focused diet. Tip: measuring the jam by weight helps maintain portion control, ensuring the dessert remains balanced rather than overly sweet.
Step 5: Create the Lattice and Bake
Roll out the remaining dough portion and cut into ½-inch strips. Lay them across the top of the tart in a crisscross pattern, trimming the edges neatly. This classic Italian design gives structure while allowing steam to escape during baking. Bake for 35–40 minutes, or until the crust turns golden and the filling looks set. Halfway through baking, rotate the pan for even browning. You’ll know it’s done when the edges are firm, and the jam has thickened slightly. Let it cool for at least 15 minutes before removing from the pan. Cooling allows the filling to stabilize naturally without artificial thickeners.
Step 6: Cool and Serve
Transfer the crostata to a wire rack and let it cool completely before slicing. Dust with a light touch of powdered sugar if desired, or garnish with fresh mint for a clean presentation. Serve as is, or alongside plain Greek yogurt for added protein and probiotics. This pairing complements the tart’s natural sweetness without adding excess calories. For storage, keep leftovers refrigerated in an airtight container for up to five days. Reheat gently at 300°F for 5–7 minutes to restore its freshly baked texture without drying out the crust.
Tips and Tricks
Balance the Sweetness
If you’re watching your sugar intake, use fruit jam sweetened with fruit juice or monk fruit. The subtle difference in sweetness keeps flavors natural while reducing overall sugar grams. Honey and maple syrup, though natural, still contribute calories—measure carefully for controlled portions.
Choose Smarter Fats
Olive oil provides heart-healthy monounsaturated fats that replace butter’s saturated fat content. This not only supports cardiovascular health but also improves the crust’s flakiness. Extra light olive oil works best in baking for its mild taste.
Protein Power
Ricotta offers a strong source of protein and calcium. If lactose-sensitive, substitute with lactose-free ricotta or blended silken tofu for a similar texture and nutrient profile. These swaps maintain the creamy element while improving digestibility.
Whole-Grain Advantages
Whole wheat flour adds fiber and essential minerals like magnesium and selenium. For a gluten-free version, combine oat flour and almond flour at a 1:1 ratio. This combination keeps texture light while offering additional protein and lower glycemic impact.
Perfect Texture Every Time
Allowing the dough to chill before rolling is key to preventing stickiness and maintaining structure. If the filling seems too wet, sprinkle a teaspoon of semolina or almond meal over the crust before adding ricotta. It acts as a moisture barrier, ensuring a crisp base after baking.
Reheating and Storing
For best quality, store the crostata covered in the refrigerator for up to five days. To reheat, place in a 300°F oven for 6 minutes to refresh flavor and maintain crust crispness. Avoid microwaving, which can soften the base.
Recipe Variations
- Gluten-Free Version: Use a mix of oat and almond flour with ½ teaspoon xanthan gum for structure. The result is slightly nuttier but equally satisfying.
- Vegan Adaptation: Replace ricotta with blended cashew cream and the egg with a flaxseed mixture (1 tbsp flaxseed meal + 3 tbsp water). Use maple syrup as the sweetener.
- High-Protein Boost: Mix 2 tablespoons of unflavored whey protein powder into the ricotta filling. This increases protein content by roughly 4 grams per serving without altering texture.
- Low-Carb Choice: Opt for almond flour crust and sugar-free jam. Reduce baking time by 5 minutes since nut flours brown faster.
- Citrus Twist: Add a teaspoon of orange zest to the ricotta filling for brightness and an antioxidant lift.
Frequently Asked Questions
Is ricotta cheese healthy for desserts?
Yes. Ricotta is rich in protein and calcium while being lower in fat than many other dairy products. It contains all nine essential amino acids and provides slow-digesting casein protein, which helps sustain fullness. When using low-fat versions, it’s a smart base for lighter desserts like this crostata.
Can I use another type of jam?
Absolutely. Raspberry, apricot, or fig jam all work well, depending on your flavor preference and dietary goals. For lower sugar content, make homemade chia jam using mashed fruit, chia seeds, and a bit of lemon juice. It thickens naturally and adds fiber for digestive health.
How can I make this dessert lower in calories?
Reduce honey or syrup to 2 tablespoons and use part-skim ricotta. Choose oat flour for the crust instead of whole wheat—it’s lighter and lower in fat. Also, serve smaller slices paired with tea or coffee to create balance and mindful eating habits.
What’s the best way to store this crostata?
Store covered in the refrigerator for up to five days. If freezing, wrap slices individually in parchment and place in freezer bags for up to three months. Thaw overnight in the fridge before reheating in the oven. This preserves both the texture and nutrient value.
Can I prepare it in advance?
Yes, the dough and filling can be made a day ahead and refrigerated separately. Assemble just before baking to ensure freshness. This makes it perfect for meal prep or special gatherings when time is limited.
Summary
This crostata ricotta e marmellata recipe transforms a traditional Italian pastry into a nutritious dessert that fits modern lifestyles. With protein-rich ricotta, whole-grain crust, and natural sweeteners, it proves that mindful eating doesn’t mean giving up comfort or flavor.
Healthy Ricotta Jam Crostata Recipe
Course: Cooking4
servings25
minutes40
minutes300
kcalIngredients
1 ½ cups whole wheat flour
¼ cup olive oil
¼ cup honey
1 egg
1 tsp baking powder
Pinch of salt
1 cup low-fat ricotta cheese
2 tbsp honey or sugar substitute
1 egg yolk
½ tsp vanilla extract
½ cup reduced-sugar fruit jam
Fresh mint, optional
Directions
- Mix flour, baking powder, salt, olive oil, honey, and egg to form dough. Chill 20 minutes.
- Combine ricotta, sweetener, egg yolk, and vanilla for filling.
- Roll dough, press into tart pan, and prick base.
- Spread ricotta filling, add jam, and swirl gently.
- Add lattice top, bake at 350°F for 35–40 minutes.
- Cool 15 minutes before slicing and serving.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
