Tomatoes and basil's tart
200 g of flour for pizza type 0 Molino Rossetto
1 pack of dry brewery’s yeast Molino Rossetto
4 g of sugar
2 g of salt
15 ml of evo oil
90 ml of water
20 basil leafs e 3 spoons of water
300 g of cherry tomatoes
300 g of robiola
25 g di parmesan
3 spoons of evo oil
With the mixer blend the leafs, with 3 spoons of water, oil and a spoon of flour. Knead the flour with the yeast, the sugar and 60 ml of water, add basil mix and the water to obtain a homogenous consistency. Let it rise for 1 hour and a half.
Then roll the dough on 2 oven papers. Once you have covered the pan with the dough put the oven paper and the beans above it. Put it in the oven for about 15 minutes at 180°C, then remove the beands and the oven paper and put it in the oven again for about 10 minutes. Let it cool. Mix robiola with parmesan untili t is creamy and spice cherry tomatoes with salt and oil. Stuff the custard with robiola, cherry tomatoes and some basil leafs.
You can find this recipe here federicaincucina.blogspot.it/