Prepare the confit of tomatoes, cut them in half and place them on a baking sheet covered with parchment paper. Prepare a ground mixture of garlic, thyme, oregano, salt and pepper that you will sprinkle over the tomatoes, add the brown sugar and drizzle with oil. Bake at 140 °C for about 2 hours, until the tomatoes are slightly browned.
Unroll the short crust pastry onto a baking tray, season with the confit of tomatoes, the robiola in chunks, the smoked pancetta Fiammiferi and finally the grated cheese. Add oregano and a drizzle of oil and bake at 180 °C s for about 30 minutes.