For the crust: In a large bowl, rub the butter into the flour until it has the texture of bread crumbs. Sprinkle about 1 teaspoon of the water over the flour mixture and work it in. Add more water only if you need to, 1 teaspoon at a time just until the dough comes together.

Turn the dough out onto a work surface and knead it a few times until it’s smooth enough to form a disc. If the dough isn’t holding together or has a lot of cracks, add a bit more water.

Wrap the disc of dough and let it rest in the fridge for 30 minutes.

Preheat the oven to 425°F (220°C).

If you’re using a tin with a removable bottom, cut out a piece of parchment paper to fit the bottom and place the parchment on it. If you’re using a regular pie dish, skip this step.

After the dough has rested, roll it out into circle large enough to line your baking vessel and transfer the dough into it. If the dough tears, you can patch it with some scraps.

Line the dough with foil or parchment and fill it with baking beans. Bake for 15 minutes, then carefully remove the foil and baking beans and return the crust to the oven for another 10 minutes, or until it’s fully cooked.

Let the crust cool completely before adding the filling.

For the filling: Reduce the oven temperature to 325°F (165°C).

Pit the cherries, and I recommend wearing gloves unless you don’t mind staining your hands with cherry juice.

Put the pitted cherries into a blender and blend them into a puree.

In a large bowl, beat the eggs and ricotta together until the mixture is fairly smooth, then pass it through a strainer.

Stir in the sugar, ginger, cinnamon, and pepper. Stir in the cherry puree.

Chop the parmesan into the smallest pieces you can, then stir it into the filling.

Chop the rose petals finely, then stir them into the filling, or the rose water if you’re using it.

Pour the filling into the cooled crust and bake for 50 to 60 minutes, or until there’s just a slight wobble in the middle.

Let it cool completely, then brush a bit of rosewater over the top and sprinkle with some powdered sugar. If you’d like, decorate the top with some fresh cherries and roses, then serve it forth.