2 tbsp chopped fresh basil
1 tbsp chopped basil
300g/10Β½oz red and yellow cherry tomatoes, sliced in half
1 tbsp fresh chervil, leaves only
1 tbsp chopped chives
1 garlic clove, grated
handful baby salad leaves
few fresh thyme sprigs, leaves picked
1 tsp Dijon mustard
250g/9oz plain flour
1 tbsp balsamic vinegar
salt and freshly ground black pepper
1 tbsp olive oil
3 tbsp olive oil
small handful oregano, roughly chopped
100g/3Β½oz toasted pine nuts
1 tsp sea salt
170g/6oz very cold butter, cut into small cubes
1 free-range egg
250g/9oz ricotta