A nubby almond and oat flour tart crust, lightly sweetened whole milk ricotta filling, and a swirl of bright fruit jam makes an easy, elegant, and gluten-free almond crostata.
Lightly adapted from Naturally Vegetarian.
If gluten isn’t an issue, you can make this with ½ cup whole wheat flour in place of the oat flour as per the original recipe, adding just enough milk to form a dough that holds together but isn’t sticky.
This tart filling is only as good as the ricotta and jam you use. Look for artisanal whole-milk ricotta and a jam that tastes bright and has some tartness or acidity. I used a strawberry, peach, and raspberry jam that was divine. Apricot, tart cherry, plum, and blackberry would also be good options, as would the rhubarb puree from Alternative Baker.
Nutritional values are based on one in ten servings.