Directions

• For the tomatoes
• Combine the halved tomatoes and the salt in a medium size sieve set over a bowl. Gently stir the tomatoes to distribute the salt. Allow the tomatoes to drain for 20 minutes (or longer) while you prepare the rest of the tart. Gently shake the strainer half way through the draining time to redistribute the tomatoes.
• For the crust
• Preheat oven to 350°F. Spray a 9-inch tart pan with a removable bottom generously with non-stick baking spray. Line the pan with a round of parchment paper. Set aside.
• Combine the dry ingredients (flour, sugar, and salt) in a medium-large size bowl and stir to combine. Make a well in the center and set aside. Pour the butter and the water into the well, making sure to scrape the bowl to include all of the butter. Stir until the dry ingredients are incorporated and the dough comes together and/or forms large crumbles. If the dough seems sticky, you can dust your fingers with a small amount of flour.
• While the dough is still warm, crumble two thirds of it around the edges of the prepared tart pan. Press it evenly around the sides and out onto the outer edges of the bottom of the pan.The sides should be a little thicker than the bottom for structural support. Crumble the remaining dough into the open space in the pan. Press it in firmly with your fingers and the palm of your hand until the tart pan is completely lined with dough.
• Use a straight-sided, round measuring cup or a flat bottom glass to smooth out the edges and further compact the dough in the bottom of the pan. Dip the cup or glass in flour if there is any problem with stickiness. Prick the dough all over the bottom with a fork to prevent puffing. Line the crust with parchment or foil and fill with pie weights or dry rice or beans.
• Bake the crust for 10 to 12 minutes, until it feels dry and set. Remove the weights and parchment (or foil) and return the crust to the oven to bake for another 5 to 7 minutes, until pale golden brown.
• For the filling
• Whisk together the ricotta, parmesan, eggs and kosher salt in a medium size bowl until well combined. Pour the ricotta mixture into the prepared, cooled tart shell.
• Lay out several layers of paper towel on a work surface and pour the drained tomatoes onto the paper towels. Roll the tomatoes in the paper towels and gently pat to remove any excess moisture.
• Combine the olive oil, garlic and Herbs de Provence or Italian seasoning in a medium size bowl. Add the drained tomatoes and gently stir to coat.
• Arrange the tomatoes on top of the ricotta, facing up. If the tomato skins are loose, you can pull the off and discard, if desired. Drizzle any remaining oil over the tomatoes.
• Place the tart in the oven and bake for 30-40 minutes or until the center of the tart is no longer jiggly when you give the pan a gentle shake.
• Let the tart cool in the pan on a cooling rack for 10 minutes then unmold. Transfer the tart to a serving plate and enjoy!