- 7 oz all purpose flour
- 3.5 0z cold butter
- 1.7 oz cold water
- 1 pinch salt
- 9 oz ricotta cheese
- 7 oz squacquerone or another kind of soft cheese
- Mix flour and butter with salt untill you have a crumbly dough. Add water and knead untill you have a ball of dough, cover it with cling film and let it rest for 30 minutes.
- In a bowl mix ricotta and soft cheese, zest from half lemon, chopped basil leaves, egg and a generous pinch of black pepper and salt. If your soft cheese is too thick add few spoons of milk. Line a baking pan with brisèe and pour the filling, you can decor the top of the tart with brisèe leftovers.
- Bake for about 30 minutes at 356°F, let it cool completely before serving. Filling enough for a rectangular pan of 10X4 inches or a round pan of 8 inches diameter.