Ricotta and Pear Crostata

**Make the crust:** In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

**Prepare the filling:** In a medium bowl, combine ricotta cheese, egg, sugar, vanilla extract, and lemon zest. Mix well until smooth.

**Assemble the crostata:** Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges, leaving a 1-inch overhang.

Spread the ricotta filling evenly over the crust.

Peel, core, and slice the pears thinly. Arrange the pear slices in a circular pattern on top of the ricotta filling.

Fold the overhanging dough edge inward, pleating it as you go, to create a rustic border. Brush the crust with a little milk or egg wash for extra browning (optional).

Sprinkle with almond slivers (if using).

Bake for 35-40 minutes, or until the crust is golden brown and the filling is set. Let cool completely before removing from the tart pan.

Dust with powdered sugar before serving.