Tomato tart with ricotta filling

Start by making the dough. Rub the cold butter, flour, and salt (2 pinches) together with your fingers or using a food processor until you get a crumbly texture. Then add the egg yolk and ice-cold water, and knead into a smooth, only slightly sticky dough. Press it into a tart tin of approx. 25 cm in diameter, forming an even layer. Prick the bottom of the dough with a fork, then place in the fridge for at least 45 minutes.

Preheat the oven to 180 °C and prepare the filling. Mix the ricotta with the minced garlic and eggs, then add the chopped parsley, basil, and oregano. Season with salt (1 pinch) and pepper to taste. Finally, stir in the coarsely grated cheddar cheese. Slice the tomatoes thinly.

Pour the prepared filling onto the pastry base, then arrange the tomato slices evenly on top (they can slightly overlap). Place in the preheated oven and bake for approx. 60 minutes, or until the tart is golden brown and the tomatoes have softened.