Eight of tomatoes, tits and new onions! - Ideal summer recipe.

Plots for 12 inches in diameter:

For the dough:
● 200 grams of flour ● 2-3 tables of water ● 60g soft butter at an environmental temperature ● 80g Pesto Genovese prepared at home or ready.

To load:
● 300 grams of cherry tomatoes ● 250 ounces [250 g] of good quality ● 1 handful of pine seeds baked in an oilless pan for a few minutes ● pinkery, salt, pepper.

Preparation:
1. In a bowl or in a mixer, we mix flour with cut butter, peston, and 2-3 tables of water. We mix them with our hands until we have a homogenous beetle.

We wrap it with kitchen plastic and let it rest in the refrigerator for 30 minutes.

2. Split the oven to 180 °C.

3. We open the dough with the thick 5mm approximately. We put the cake on a previously painted pan with little olive oil and flour.

We drill the base with a fork so she doesn't swell during the roasting. We bake it in the oven for 30/35 minutes, roughly.

4. When the mature foundation has been completely cooled, we fill it with ricota, which we have in advance mixed with olive oil, salt, and pepper. We place cut tomatoes, pine seeds, and fresh rosemary above.