In a blender, place flour, salt and cold butter.
Blend to a crumbled mixture.
Add the egg and continue blending until the batter turns to dough.
With your hands, shape the dough to a disc shape and wrap with nylon.
Place the dough in the fridge to rest for 1 hour.
Set the oven to 170°C / 350°F with the fan.
On a floured surface, roll the dough to a 3-4 mm thick sheet.
Transfer the dough to a baking pan lined with baking paper.
Spread the cream cheese on the center of the dough and sprinkle the basil on top.
Place the cherry tomatoes on top of the cheese and basil. Fold the edges of the dough to hold the filling.
Brush the tomatoes with olive oil.
Bake for 30 minutes.
Cool at room temperature.
Have a piece and enjoy!