Torta della Nonna (Grandma's Cake)

Ingredients

For the Pastry:

2 cups all-purpose flour

1 egg plus 2 yolks

1/2 cup sugar

3 T sweet butter and 3 T EVOO, melted together

1/2 tsp vanilla extract

For the Filling:

2 cups fresh ricotta (sheep's milk is best)

1/2 cup pine nuts

1/2 cup sugar

1 lemon, zested and juiced

3 eggs (chef only used 1 egg)

Procedure

Preheat the oven to 375 degrees.

To prepare the pastry:

Make a well in the flour, and place the egg, yolks, sugar, butter and olive oil mixture in the center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until the liquid in the well is think enough to bring together with your hands. Knead until the dough is smooth, then allow to rest 10 minutes or longer in the refrig.

Meanwhile, make the filling by mixing together the ricotta, pine nuts, sugar, lemon zest, juice and eggs in a bowl until creamy.

To assemble, roll out the pastry to form 2 (12-inch) circles. Place one circle down to line the bottom and sides of a 9 inch tart pan. Spread the ricotta mixture evenly over this layer. Place the remaining circle of dough over the top and pinch together the edges. Cut a few slits in the crust. Place in the oven to bake for 35-40 minutes. Remove and serve warm or at room temp.

Serve with whipped cream or whipped cream mixed with mascarpone cheese.