Summary

Ingredients

For the dough:

• 200 g flour (wheat flour)
• 1 egg (s)
• 150 g butter, soft
• Pepper, whiter

For covering:

• 100 g cream
• 200 g basil
• 300 g ricotta or layered cheese
• 6 egg (s)
• 2 cloves garlic
• Salt and pepper, black

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Instructions

1. For the dough, knead the flour, salt, egg and butter into a smooth shortcrust pastry. Shape into a dumpling, place in a 26cm diameter springform pan and first press apart with the heel of your hand until it covers the bottom of the pan. Now press up a 4cm high edge all around with your thumb. Prick the dough base several times with a fork and refrigerate for 2 hours.
2. For the topping, finely puree washed basil with cream, peel off the garlic and chop very finely or press through the press. Mix the ricotta with the basil cream, garlic and eggs, season well with salt and pepper. Smooth the topping on the pastry base. Place the tart on the middle rack of the cold oven. Turn the oven to 200 degrees. Bake the tart for about 40 minutes, until golden brown on top. Serve lukewarm.