Slice of light ricotta and sour cherry tart

Ingredients

For 1 serving

• All-purpose flour25 g
• Eggs15 g
• Sugar10 g
• Extra virgin olive oil5 g
• Ricotta50 g
• Sour cherries30 g
• Reduced-fat milk100 ml

Contains: gluten, lactose, eggs,

In season: June – July

Method

1. Preheat the oven to 175 °C (conventional). The quantities are for one slice: for a whole 8-portion tart (about 24 cm tin) multiply them by 8, except the milk. Line the tin with baking paper.
2. Beat the eggs in a small bowl. In a bowl knead the flour with half the beaten egg, half the sugar and the extra virgin olive oil, just until the pastry is smooth and holds together.
3. Press the pastry straight into the tin with your fingers to about half a centimetre thick, building up a rim, and prick the base with a fork.
4. In another bowl work the ricotta with the remaining egg and sugar until smooth. If the sour cherries are fresh, wash and stone them; if they're in syrup, drain them well.
5. Scatter the sour cherries over the pastry, cover with the ricotta cream and level it. Bake for about 40 minutes, until the pastry is golden and the filling is set and lightly coloured on top.
6. Let it cool in the tin, as the filling settles, and serve a slice with the milk.