Almond Crostata With Ricotta & Jam {gluten-free}

INGREDIENTS

cooking spray or soft butter, for the pan

3/4 cup

GF oat flour

1/2 cup

sweet white rice flour

1/2 cup

plus 3 tablespoons (70 g) blanched almond flour

3 tbsp

potato starch (I think tapioca starch would work too)

1/2 cup

packed organic light or dark brown sugar

1 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

fine sea salt

3 tbsp

cold unsalted butter, cubed

large egg

1 tsp

vanilla extract

grated zest of ½ large lemon

2 tbsp

milk of your choice

large egg, separated

1/4 cup

organic granulated sugar (decrease to 2 tablespoons if your jam is very sweet)

1 tsp

vanilla extract

zest from ½ large lemon

12 oz

(about 1 ½ cups, 340 g) whole milk ricotta cheese (I prefer Bellwether Farms basket dipped ricotta)

big pinch salt

1 1/4 cups

cherry or berry jam, or another jam that you love the flavor of

1 handful

sliced almonds, for garnish