Baked ricotta and oat tart with strawberries

Ingredients

For 1 serving

• Part-skim ricotta150 g
• Eggs1
• Oat flour25 g
• Honey2 teaspoons
• Lemon zest2 g
• Strawberries120 g

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Heat a conventional oven to 180 °C and line a single-serve tin with baking paper, wetted and squeezed out so it sits better.
2. Wash the lemon and finely grate the zest, only the yellow part.
3. In a bowl, whisk the light ricotta with the egg until smooth, then add the oat flour, honey and lemon zest and mix well.
4. Pour into the tin and level it; bake at 180 °C for 25–30 minutes, until golden on top and the centre barely wobbles when you move the tin.
5. Meanwhile, wash and dry the strawberries, hull them and cut them in half.
6. Let the cake cool slightly, as it firms up as it cools, and serve with the strawberries.