How to Make It :
Preheat oven to 180°C / 350°F and butter a 25cm / 10-inch cast-iron skillet or ceramic baking dish generously.
Make the pistachio crumble: combine flour, sugar, cardamom, and salt — add cold butter cubes and rub between fingers until the mixture resembles coarse sand with pea-sized butter pieces.
Fold in roughly chopped pistachios — spread on a lined tray and refrigerate while preparing the ricotta.
Make the roasted berries: toss strawberries and blueberries with sugar, lemon juice, zest, and thyme — spread on a lined baking tray.
Roast berries at 200°C / 4
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