Tart with typical ricotta cheese from the Lazio region and Olitalia Olio di Roma PGI

Method 

For the shortcrust pastry:

• 1

  Mix the flour, sugar, grated lemon zest, salt, and baking powder in a bowl. Add Olio di Roma extra virgin olive oil, the slightly beaten egg and start kneading the dough first with a fork and then quickly with your hands. If the dough struggles to become smooth, add a tablespoon of milk.

  • 2

    Roll out the shortcrust pastry between two sheets of baking paper to a thickness of about 5 mm. Use the shortcrust pastry for the tart crust and for the strips to be placed on top.

    • 3

      Line a 22 cm tart tin with the pastry. Trim the excess dough and use the tines of a fork to prick holes all over the base.

       

      For the filling:

      • 1

        Put all the ingredients in a bowl and mix well.

        • 2

          Pour the filling inside the shortcrust pastry crust and use a small spatula to level it out.

           

          Baking:

          • 1

            Cut strips from the leftover shortcrust pastry and arrange them on top of the tart.

            • 2

              Bake in a hot oven at 180°C/356°F for about 35-40 minutes or until the pastry is golden brown.