RICOTTA AND BASIL TART

Preparation Method :

• Sift the flour and salt into a bowl and rub in the butter. Mix in the egg yolk and water to form a smooth dough. Cover with cling-film and chill for 30 minutes.
• Roll out thinly and use to line a flan ring. Line the ring with foil and baking beans and bake blind at 200°C/400°F/gas mark 6 for 8 minutes.
• Remove the foil and beans and bake for another 5 minutes until the edges are just golden. Allow to cool.
• Put the basil, oil and cheeses in a food processor. Season with pepper and process until just mixed. Add the eggs and cream and process again. Stir in the sun-dried tomatoes and olives but do not process.
• Pour the mixture into the pie shell and bake at 200°C/400°F/gas mark 6 for 45 minutes until set. Serve hot or at room temperature.