Fig Jam, Ricotta and Pistachio Crostata

In the bowl of your food processor fitted with a steel blade, mix the flour, sugar, and salt. Add the cubed butter and pulse until it has broken down and is the size of peas.

With the motor running, add the ice water through the feed tube. Mix until a dough is formed and wraps itself around the blade. This will take just a few seconds.

Shape the dough into a disk. Wrap in plastic wrap and refrigerate for about half an hour or up to an hour.

In a medium-sized bowl combine the ricotta, orange zest, sugar and egg. Whisk all ingredients together until well combined.

Preheat oven to 400F and line a baking sheet with parchment paper.

Remove the dough from the refrigerator. Place on a lightly floured counter and use a rolling pin to roll the dough into an approximate 14-inch circle. Transfer the dough to the prepared baking sheet by wrapping the dough around the rolling pin and carefully unrolling it on the parchment paper.

Spread the ricotta mixture in the centre of the dough, leaving a 1 1/2 inch border all around. Place dollops of fig jam over the ricotta. Sprinkle the filling with pistachios.

Fold the border over the filling, gently pleating it into a circular shape. Brush the dough with the beaten egg.

Bake for 30 minutes until the dough is golden brown. Transfer to a wire rack and let cool completely before serving.