Plum And Ricotta Tart (Torta Di Susine)

• 2 1/2 cups (300 grams) plain flour
• 7 ounces (200 grams) firm ricotta
• 1/3 cup (70 grams) fine sugar
• 2 tablespoons baking powder
• 1 pinch of salt
• 6 tablespoons (90 milliliters) milk
• 4 tablespoons (60 milliliters) olive oil
• 1 egg, beaten
• About 20 fresh plums, halved and seeds removed
• Butter for greasing

1. Prepare the dough by combining the flour, ricotta, sugar, baking powder, and salt in a bowl. Stir in the milk, oil, and egg until you have a workable dough. If it's too dry, add a little more olive oil or milk, a tablespoon at a time. Roll the dough into a ball and let it rest while you prepare the plums.
2. Roll out the dough to about an inch high to fit your chosen, well-buttered pan (I used a 26-centimeter/10-inch ceramic pie dish, but you can also do this as a rectangular cake, like a sheet cake). Lay the dough in the pan, pushing gently with fingers to even the surface. Lightly press the plum halves, cut side down, into the dough. Bake at 390u0b0 F (200u0b0 C) for 30 minutes or until the plums are soft and cooked and the top golden and springy.

flour, firm ricotta, sugar, baking powder, salt, milliliters, olive oil, egg, fresh plums, butter

Taken from food52.com/recipes/30170-plum-and-ricotta-tart-torta-di-susine (may not work)