Torta alla ricotta

Rub the flour, salt, butter and honey together.

Beat the egg with the olive oil, add to the dry ingredients and mix on low until just combined; do not overwork or the pastry turns elastic. Wrap and chill completely.

Toast the pine nuts.

Mix the egg with olive oil and lemon zest, then add the pine nuts. Separately combine the ricotta, raisins and honey. Combine both mixtures and chill.

Roll out half the dough to a round 4 mm (a little under 1/4 inch) thick, dusting the surface and dough as you go, and lay it in a greased 9x1 inch tart mold. On warm days keep the dough cold, moving it between refrigerator or freezer.

Add the filling and chill.

Roll out the remaining pastry to top the pie, chill again, trim off excess dough and prick a few times with a fork.

Egg wash and score a pattern as for a gateau basque; chill to rest at least a couple of hours.

Bake at 350F / 180C about 50 minutes; cool to room temperature and serve.