Tomato and Ricotta Filling Tart

Start by preparing the dough. From butter, flour, and salt, create a sandy mixture using your fingertips or a food processor. Add the egg yolk and ice-cold water, then knead until you get a smooth and only slightly sticky dough. Spread it with your fingers into a tart pan with a diameter of approximately 25 cm, creating an even layer. Prick the bottom of the tart evenly with a fork and refrigerate for at least 45 minutes.

Preheat the oven to 180°C and prepare the filling. Mix the ricotta with the crushed garlic and eggs, then incorporate the finely chopped parsley, basil, and oregano. Season with salt and pepper. Finally, add the coarsely grated cheddar cheese. Slice the tomatoes thinly.

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 approximately 60 minutes or until the tart is lightly golden and the tomatoes are soft.