Olive oil crumble tart with ricotta and strawberry jam

I drain excess liquid from the ricotta in a sieve.

I put flour, sugar, salt, baking powder and vanilla extract in a bowl.

I add eggs and extra virgin olive oil.

I mix first with a spoon.

Then by hand, forming fairly moist crumbs. This depends on egg size; if too loose, add another tablespoon of oil or milk, including soya milk. It should not be firm like normal shortcrust pastry.

I put half the dough in a non-stick cake tin, or an oiled and floured one.

I press down the base well.

I form raised edges to hold the filling and set aside briefly.

I mix ricotta, the tablespoon of sugar and grated zest of a large lemon in a bowl.

I whisk until smooth and uniform.

I spread over the base.

I spread with strawberry jam.

I crumble the remaining dough over, covering completely.

I press down well, leaving no gaps through which jam could escape during baking.

I bake at 180°C for about 35 minutes until golden.

I cool slightly, unmould and dust with icing sugar.