Step 1

For the dough: Purée 30 basil leaves with 1/4 cup water. Dissolve 1 tsp. salt in 1 Tbsp. water. Mix the softened butter with the flour, the dissolved salt and water, and basil leaf purée. Knead until you have a soft dough. Wrap in plastic wrap and refrigerate for around 30 minutes.

Step 2

Preheat the oven to 320 °F. Blanch the tomatoes in boiling water. Peel them, cut into quarters, and remove the seeds; arrange on a baking sheet covered with parchment paper. Dress with a drizzle of oil, basil and coarse salt and roast for 30-40 minutes. Remove the tomatoes and increase the oven temperature to 350 °F.

Step 3

Roll out the dough to around 1/8" thick. Butter and flour a 8 1/2" baking dish and line with the dough. Cover with parchment paper, fill with dried beans and bake at 350 °F for 13-15 minutes (blind baking). Remove the beans and bake for another 10 minutes; remove the tart from the oven and let cool.

Step 4

Mix the robiola cheese with 3 chopped basil leaves and spread on the tart. Top with the roasted tomato petals, arranging them in a sunburst pattern. Garnish with basil leaves and serve.