INGREDIENTS
1/2 cup
Chiffonade of basil, leaves
2
lbs Plum tomatoes
1 tbsp
Rosemary, leaves
1
Yellow onion, large
1
Egg mixed with, large
1 cup
All-purpose flour
1/4 tsp
Salt
2
Salt and freshly ground black pepper
3/8 cup
Olive oil, extra-virgin
4 tbsp
Ice water
6 tbsp
Butter, unsalted
2 tbsp
Creme fraiche
1/2 lb
St. george or medium-aged white cheddar cheese