Savory Tomato Ricotta Tart with Fresh Herbs

Start by preparing the dough. Process butter, flour, and a pinch of salt with your fingertips or in a food processor until crumbly. Separate one of the eggs and add the egg yolk and ice-cold water. Knead everything into a smooth, slightly sticky dough. Press the dough evenly into a tart pan (approx. 25 cm diameter) with your fingers. Prick the bottom several times with a fork and place the pan in the refrigerator for at least 45 minutes.

Preheat the oven to 180 °C (top/bottom heat) and prepare the filling. Mix the ricotta with the pressed garlic and the remaining 3 eggs. Then stir in the chopped parsley, basil, and oregano. Season the mixture with salt and pepper. Finally, fold in the coarsely grated cheddar. Slice the tomatoes thinly.

Pour the prepared filling into the tart pan and arrange the tomato slices evenly on top (they may slightly overlap). Bake the tart in the preheated oven for about 60 minutes, until lightly golden brown and the tomatoes are soft.