Ricotta and Sun-Dried Tomato Cheesecake

Pastry

• 110 g plain flour, plus extra for dusting
• 60 g unsalted butter, cold, diced
• 35 g water, cold
• 1 pinch fine sea salt
• ¼ tsp dried thyme
  or ½ tsp fresh thyme leaves

Filling

• 30 g unsalted butter
• 30 g olive oil
• 140 g onions, quartered
• 3 garlic cloves
• 20 g fresh basil leaves
• 3 medium eggs
• 2 egg yolks, from medium eggs
• 500 g ricotta cheese
• ½ tsp fine sea salt
• ½ tsp ground black pepper, or to taste

Topping

• 200 g sun-dried tomatoes in oil, plus 30 g of their oil
• ½ tsp sweet paprika
• 1 pinch fine sea salt