Basil tart

Ingredients for 4 servings:

• 200 g flour (wheat flour)
• 1 egg(s)
• 150 g butter, soft
• Pepper, white
• 100 g cream
• 200 g basil
• 300 g ricotta or layered cheese
• 6 eggs
• 2 cloves garlic
• Salt and pepper, black

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

For the dough, knead the flour with salt, egg, and butter to form a smooth shortcrust pastry. Shape it into a ball, place it in a 26cm springform pan, and first spread it out with the heel of your hand until it covers the bottom of the pan. Now use your thumb to press up a 4cm high edge all around. Prick the pastry base several times with a fork and chill for 2 hours. For the topping, finely purée the washed basil with cream, peel the garlic and chop very finely or press it through a press. Mix the ricotta with the basil cream, garlic, and eggs. Season well with salt and pepper. Spread the topping evenly over the pastry base. Place the tart on the middle rack of a cold oven. Preheat the oven to 200°C (400°F). Bake the tart for about 40 minutes, until the top is golden brown. Serve lukewarm.