Ricotta and Pecorino Toscano Tart
For the filling:
5 ounces fresh Pecorino Toscano cheese, grated
8 ounces whole milk ricotta, drained
1/3 cup sugar
2 eggs, whisked
1/4 cup brandy
For the pastry:
2 sticks unsalted butter, softened
1 cup sugar
Zest of 1 lemon
2 cups flour, sifted
1 teaspoon baking powder
Preheat oven to 325°F.
In a large bowl, mix Pecorino Toscano, ricotta and sugar. Add in eggs and brandy and combine, set aside. Then, beat the softened butter and sugar with an electric mixer. Add in the eggs one at a time and lemon zest and combine. Slowly add the flour and baking powder in batches until a dough is formed. Knead until the dough comes together, then form into a disc and wrap in plastic before refrigerating for 1 hour. Dust a work surface with flour and roll out pastry to a 10 inch round circle.
Carefully place prepared pastry dough in a 9 inch fluted baking pan, then add the filling and decorate with any leftover pastry. Brush with a beaten egg and bake in preheated oven until pastry is golden brown, about 20 minutes. Remove tart from oven and let cool before slicing.