Strawberry Ricotta Tart with Olive Oil Crust and Basil

In a wide bowl, combine 1 3/4 cups all-purpose-flour and 1/2 tsp salt. Drizzle in 1/2 cup olive-oil and 1/3 cup cold water. Mix with a fork until a shaggy dough forms, then press together with your hands until cohesive.

Turn the dough onto a sheet of parchment and press into a flat 1-inch disc. Wrap in the parchment and refrigerate for 20 minutes.

Preheat the oven to 190 C (375 F). On a lightly floured surface, roll the chilled disc into a 30 cm (12-inch) round about 3 mm thick. Carefully lift into a 23 cm (9-inch) tart pan with a removable base, pressing the dough gently into the sides and trimming any overhang.

Prick the base all over with a fork. Line with another sheet of parchment and fill with pie weights or dried beans. Bake on the center rack for 15 minutes until the edges are set and lightly golden.

Remove the weights and parchment. Return to the oven for 5-7 minutes more until the base is dry, pale gold, and firm to the touch. Cool the crust in the pan on a wire rack for 10 minutes.

While the crust bakes, combine 500 g ricotta, 3 tbsp honey, 2 tbsp white-sugar, 3 tbsp whole-milk, 1/4 tsp salt, 1/4 tsp cinnamon, and 1/8 tsp ground-nutmeg in a large bowl. Whisk briskly until smooth and slightly aerated, about 1 minute.

Tear 8 fresh basil leaves into small pieces and fold into the ricotta mixture. Taste and adjust sweetness with an extra half tablespoon of honey if desired.

Pour the ricotta filling into the cooled tart crust and spread in an even layer with an offset spatula, smoothing the surface.

Hull and slice 400 g strawberry into rounds about 5 mm thick. Arrange the slices in overlapping concentric circles over the ricotta filling, working from the outer edge inward.

Drizzle 1 tbsp honey in a thin stream over the strawberries. Tear the remaining 10 fresh basil leaves and scatter them over the top.

Slide the tart onto a serving board. Serve immediately at room temperature, or refrigerate for up to 4 hours before serving — bring back to room temperature for 15 minutes before slicing.