Ricotta and chocolate crostata

Method:

1. Preheat the oven to 350F.
2. In a bowl, beat the sugar and egg yolks.
3. Pour the rum into the bowl, continuing to beat the mixture.
4. Add the ricotta and beat the mixture until smooth. 
5. Cut the chocolate into small pieces and spread half of it over the dough at the bottom of the pan.
6. Gently fold the other half of the chocolate into the ricotta and rum mixture.
7. Pour the ricotta mixture into the pan, evenly distributing it over the entire surface.
8. Place the crostata in the oven and bake for 30 minutes or until the crostata is golden brown.
9. Let the crostata rest for at least 4 hours.
10. Combine the spread and the oil, and drizzle the mixture over the crostata with a spoon.
11. Serve at room temperature.

Pasta frolla method:

1. In a large bowl, add the flour, butter, sugar, egg yolks, lemon zest and salt.
2. Using your hands, gently mix the ingredients to form a ball of dough. Do not overwork the dough. When it is well blended, lightly flour the dough before covering it with plastic wrap. Let the dough rest in the fridge for 30 minutes.
3. Remove the dough from the fridge and roll it out to form a circle 3–4 mm thick.
4. Grease a 28 cm quiche pan with a removable base and spread the dough in the pan.
5. Trim the excess dough all around the pan.