Previously placed the butter and water in the freezer for about 15 min. In a blender, pour the flour, salt and very cold butter cut into cubes. Mixed to obtain a sandy mixture.
In a bowl or baking work surface, place the mixture with the oregano. Pour the ice water while kneading the dough to form a homogeneous ball. Wrap in plastic wrap and set aside in the fridge for 1/2 hour or more.
In a bowl, mix the ricotta, milk, cream, chopped spinach and egg well. Seasoned well with a good pinch of salt and a few turns of a fresh pepper mill. Reserve in the fridge.
Cut the pancetta or bacon into small cubes and brown well in a medium skillet over medium heat.
Meanwhile, cut the tomatoes into slices of about 8 mm and place them on a kitchen cotton or on kitchen towels to dry them and remove the excess water.
On a lightly floured surface, roll out the shortcrust pastry to a thickness of about 4 mm using a rolling pin. Roll the dough on the roller and place on the previously buttered dish, tap the dough to fit the shape of the dish. Prick the dough with a fork to facilitate cooking.
Spread ricotta mixture in a layer at bottom of pan. Spread the pancetta cubes on top of the ricotta then place the tomato slices to cover. Drizzle olive oil over the tomatoes.
Preheat the oven to 350 ° F. Place on the lower rack for 30 min for a metal mold or 45 min for a ceramic mold then for 20 minutes on the highest rack, making sure that it does not burn. You can color the surface a little by leaving a few more minutes to “broil” at the end of cooking, let cool for a few moments and add slices of prosciutto and a little fresh arugula and serve!
4 servings
