Roasted Strawberry and Ricotta Tart

Place flour, almond meal and butter in a food processor and pulse until mixture resembles breadcrumbs. Add water and blend until pastry just comes together.

Roll out dough into a circle and transfer to a lined baking tray.

Combine egg whites, remaining almond meal and ricotta, spread evenly over base of pastry, leaving a 5cm border. Arrange strawberries over ricotta layer and lightly brush with butter

Turn overhanging pastry over the strawberries and crimp decoratively. Brush with egg yolk and sprinkle with raw sugar.

Bake at 200°C for 30-35 minutes or until golden. Serve warm with ice cream.