Strawberry Ricotta tart



To make the pastry flour, Combine flours, sugar in a large bowl.Add oil/ butter and rub the mixture until it forms a crumbly texture. Add vinegar, water, vanilla and bring the dough together.Lightly knead to bring the dough together.

Wrap each in plastic wrap. Refrigerate for 30 minutes or until firm.

Preheat oven to 200°C. Roll the pastry out round. Place on a large lightly greased baking tray lined with non-stick baking paper.

Mix ricotta and orange rind in a medium bowl and Spread over the pastry, leaving a 5cm border.

Place the strawberries and 1/4 cup raw sugar in a medium bowl and toss well to combine. Top the ricotta with the fruit and fold over the pastry edges, pressing lightly to seal.

Brush the edge with the egg and sprinkle with the raw sugar. Refrigerate for 10 minutes or until firm. Cook for 10 minutes.

Reduce heat to 180°C and cook for 40 minutes or until the pastry is golden and the fruit is bubbling. Set aside for 10 minutes before serving.