How to make
In a deep bowl, beat the eggs, add 3.5 oz (100 g) of sugar and oil, then beat with a wire whisk.
Gradually add the sifted flour along with the baking powder, then knead the dough.
Roll out the dough with a rolling pin into a thickness of about 0.2″ (0.5 cm), then place it in a round cake tin (diameter 10″ /26 cm/) onto baking paper.
Leave some of the dough for decoration at the end.
Mix the cheese with the sugar and grated lemon peel, then spread the mixture on the crust.
Spread the jam over the cheese, then decorate the crostata on top with the rest of the dough.
Bake the pie for 40-45 minutes at 360°F (180 degrees).
The ricotta and jam crostata is ready.
