Mediterranean ricotta flatbreads

Ingredients for 8 servings:

• 400 g flour
• 210 g butter
• 80 g cheese (Asiago), Italian
• 8 tbsp water
• 6 salt
• 200 g olives
• 50 g tomatoes, dried, preserved in oil
• 50 g leek
• 200 g cheese (Asiago), Italian
• 200 g ricotta
• 100 g crème fraîche
• 1 bunch of basil
• 1 lemon(s), organic
• 2 garlic cloves
• 2 tbsp olive oil
• 1 egg(s)
• Black pepper, freshly ground

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

Dough: Coarsely grate the cheese. Mix the flour with the salt, add the butter, Asiago, and water, and knead into a dough. Wrap the dough in cling film and refrigerate for about 1 hour. Filling: Grate the lemon peel and squeeze out the juice. Dice the sun-dried tomatoes and olives. Wash the leek and slice into fine rings. Peel the garlic cloves and dice finely. Pick the basil leaves, wash them, pat them dry, and chop them finely. Heat the olive oil in a pan and sauté the leek and garlic cubes for about 3 minutes, taking care not to brown. Mix the ricotta with the crème fraîche, egg, leek, olives, and sun-dried tomatoes. Add about 150g of grated Asiago and stir in. Now stir in a large portion of the chopped basil and the grated lemon zest. Season to taste with the juice of half a lemon and freshly ground pepper. Roll out the dough on a floured surface to a thickness of 0.5 cm and cut out circles with a diameter of 7.5 cm. Place the cut-out pieces of dough on a baking sheet lined with parchment paper. Use your fingers to indent the center of the dough pieces and form a small edge to prevent the mixture from spreading. Spoon the filling onto the dough pieces and sprinkle with a little Asiago. Place the baking sheet in an oven preheated to 175 degrees Celsius (350 degrees Fahrenheit) and bake for about 25-30 minutes. Let cool slightly, sprinkle with basil, and serve warm.