Preheat the oven.
To begin with, prepare the base.
Place the dried apricots in a bowl with the water and heat.
Let stand for some minutes and then mix all the ingredients together until you have a smooth, workable dough.
If you have a food processor you can use the kneading function; if not, chop the dried apricots into small pieces by hand before mixing.
Roll the dough into a ball, place on baking paper and spread out using a rolling pin.
Once you have the dough rolled out, press the mould into the dough and trim any excess, leaving a 1-2 cm overhang.
(You can use the leftover dough to make a tartlet or a turnover).
Place the dough into the mould (either on the baking paper or not, grease slightly the mould with oil for easy demoulding).
Set aside and prepare the filling.
Dice the cheese, place in a saucepan and add vinegar.
Cook over low heat, stir constantly until the cheese is completely melted, forming a cream.
Mix the vinegar and cheese cream with the rest of the ingredients of the filling and beat until you have a smooth mixture (it will have a rather liquid consistency).
Pour the mixture on the base.
Bake at 180º for 40-45 minutes.
After this time, let stand for 15 minutes in the oven with the door slightly open, then remove and warm.
When it reaches room temperature, serve plain or decorate with seasonal vegetables or fruits (figs, grapes, persimmons, mushrooms…), nuts and/or seeds and serve.
