Knead together the flour with the diced butter, egg, salt, sugar and, finally, the milk. Briefly work the dough until it is smooth and even. Cover in cling film and leave to stand in the fridge for at least one hour.
Roll out the shortcrust pastry to a thickness of 3 mm, place over a 24 cm tart tin, cover with foil and fill with small weights. Blind bake at 190°C for 15 minutes, remove the weights and the foil and bake again, at 170°C, for another 10 minutes.
In the meantime, boil the rice and keep to one side. Boil the turnips and then fry in a pan with some oil and a little chilli. Add the rice and allow it to absorb the flavours for a few minutes. Remove from the heat and add the chopped Gorgonzola
. Leave to cool.
Immerse the cherry tomatoes in a pan with the oil and add the thyme, bay leaf, garlic clove and a little white pepper. Cook until the temperature reaches 100°C, for around 5 minutes.
Drain the oil from the tomatoes.
Fill the shortcrust pastry base with the turnip mixture and garnish with the tomatoes and some basil leaves.