Tomato tart with ricotta filling

Start by preparing the dough. Using your fingertips or a food processor, combine butter, flour, and salt to create a crumbly mixture, then add the egg yolk and ice water and work into a smooth and slightly sticky dough. Press it with your fingers into a tart pan about 25 cm in diameter to form an even layer. Prick the bottom of the tart evenly with a fork and transfer to the refrigerator for at least 45 minutes.

Preheat the oven to 180 C° and prepare the filling. Mix the ricotta with crushed garlic and eggs, then stir in chopped parsley, basil, and oregano, season with salt and pepper. Finally, add the coarsely grated cheddar, and slice the tomatoes into thin slices.

Pour the prepared filling into the tart pan and arrange the tomato slices evenly on top, they can slightly overlap. Place in the preheated oven and bake for about 60 minutes or until the tart is lightly golden and the tomatoes are soft.