Basil brisée with confit cherry tomatoes

• 200 g of spelt flour (or 00 if you prefer)
• 90 g of cold butter (you can replace it with extra virgin olive oil)
• 50 ml of water
• 2 g of fine salt
• 2 tablespoons chopped basil

INGREDIENTS (for the filling)

• 500 g of sheep ricotta (or cow's milk)
• 60 g of dried tomatoes (soak them in water and chop them)
• 1 egg
• 80 g grated parmesan cheese
• salt and pepper
• basil a few leaves chopped

INGREDIENTS (for the confit tomatoes)

cherry tomatoes

salt

pepper

sugar

thyme

oregano

extra virgin olive oil

1 clove of garlic

• Prepare the shortcrust pastry by kneading the ingredients together, adding the water little by little based on the absorption of the flour.
• Wrap the dough in cling film.
• Wash and cut the cherry tomatoes in half, removing the excess liquid. Place them on a baking tray covered with baking paper with the pulp facing up. Sprinkle with chopped ingredients (for aromatic herbs or garlic, adjust according to your taste), sugar and extra virgin olive oil. Bake at 140° for about 1 hour and 15 minutes.
• In a bowl, mix the ingredients for the filling.
• Roll out the basil shortcrust pastry and line a greased pan with non-stick spray or baking paper.
• Fill the shell with the filling and place the confit tomatoes on top.
• Bake at 180° for about 45 minutes (adjust according to your oven).