Ricotta And Cherry Jam Crostata (Crostata Di Ricotta E Visciole)

For the pastry crust, combine the flour and sugar in a bowl. Add the butter and rub into the flour until the mixture appears crumbly (alternatively, pulse together in a food processor). Add the lemon zest, the egg and yolk and combine until the pastry just comes together into a smooth ball. Rest the pastry in the fridge for 30 minutes or overnight.
In the meantime, prepare the ricotta filling by beating the ricotta, eggs and sugar until smooth and creamy.
When the dough has rested, take about two-thirds of the dough and, on a floured surface, roll this to about 1/8 inch thickness to cover a 26cm or 10 inch pie dish. Trim the edges.
Spread the jam over the pastry dough. Pour the ricotta mixture over this and smooth out the surface.
With the remaining third of the pastry dough, roll on a well floured surface to 1/8 inch thickness and cut into strips about 1/2 inch wide, if you want a lattice top. Layer the strips in a criss-cross pattern over the top and secure the ends on the edges of the pastry with a dab of water or the leftover egg white. If doing this without a top, save this dough for another use in the freezer.
Bake the crostata at 350u0b0F for 25 minutes or until lightly golden and the centre of the crostata feels springy.