Make the pastry: sift the flour and mix it with salt and sugar. Place it into the bowl of the food processor or blender. Add ricotta, cold butter and orange zest and beat until crumbly. Mix in the iced water until the dough holds together.
Form into a ball, wrap and refrigerate at least 30 minutes. Heat the oven to 200C (390F).
Slice the strawberries. Roll out the dough and form a circle (or any other shape you prefer). Spread the sliced strawberries leaving a 3-5 cm margin. Sprinkle with brown sugar and chopped pistachios.
Fold the edges. Beat the egg, add 1tsp of water and whisk them both together, then brush on the naked crust with a pastry brush. Bake about 25-30 min until the crust is golden and crisp. Serve warm or cold with ricotta. Bon appetit!