Put the flour, eggs, olive oil, salt and baking powder in a large bowl. Pour in the water a little at a time, at first mixing everything together with a fork and then, when it becomes firmer, with your hands, until you have a ball of smooth, homogeneous dough. Now prepare the filling: press the ricotta through a sieve into a bowl and mix it with the Red Pesto. Add the grated pecorino, the slices of salami chopped into small pieces, some freshly ground pepper, and then stir well. Grease a round tart tin (or oven dish) with the olive oil and spread the previously prepared dough out in it, covering the bottom and around the side; set about ¼ of the dough aside, you’ll need it to form the lattice at the end. Pour the filling on top of the pastry base and level the surface. Shape the dough set aside into strips and use them to form a lattice on the top of the tart. Bake in a preheated oven, at 180 °C, for approximately 40 minutes.