Cake With Peperonata

Preparation:

Preparation: Make a fountain on the work surface, mix it quickly with the softened butter and salt, roll it out with a rolling pin to about half a centimeter thick. Place it in a well-buttered cake pan making it go up even on the edges. Wash the peppers, remove the seeds and white filaments, cut them into large strips, put them in a pan, add the diced peeled tomatoes, the sliced onion, salt and pepper and drizzle with oil. Cover and cook over medium heat until the peppers are still firm. Pour the peperonata into the pan, add some basil leaves, fold a bit of the edge of the pastry all around inwards. Bake in a preheated oven at 170 degrees for about forty minutes. Serve the cake warm.