Mont-sur-rolle Recipe
Make Mont-sur-rolle Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and mix until the mixture resembles coarse crumbs.
- 2
Form the Dough
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 3
Chill the Dough
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 4
Prepare the Filling
In a medium bowl, whisk together the ricotta cheese, eggs, granulated sugar, vanilla extract, and lemon zest until smooth and well combined.
- 5
Fold in the Raspberries
Gently fold in the fresh raspberries, being careful not to break them.
Assembly and Baking
- 6
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 7
Roll Out the Dough
On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess.
- 8
Add the Filling
Pour the ricotta filling into the prepared crust, spreading it evenly.
- 9
Bake
Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden.
- 10
Cool and Serve
Allow to cool for at least 15 minutes before dusting with powdered sugar and serving warm or at room temperature.
