Summer Tomato Tart

Directions

1. Add the flour and salt to a food processor fitted with the pastry blade and pulse a couple times to combine. Add the chilled butter and pulse until the butter is about the size of peas. Continue to pulse while slowly adding the water one tablespoon at a time and mix until the dough sticks together.
2. Dump the dough out onto a flat clean surface and shape into a disc with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
3. Slice the tomatoes into 1/4 inch slices and rest the slices on paper towels to absorb the liquid. Sprinkle them with salt and set aside.
4. In a medium bowl, whisk the eggs, Ricotta cheese, Dijon mustard, chopped oregano, salt, and pepper. Set aside.
5. Preheat the oven to 400°. Remove the dough from the refrigerator and roll out to a 13-inch circle on a floured surface. Fit the dough into an 11–inch tart pan with a removable bottom and trim any excess dough.
6. Pour the egg mixture into the tart pan and spread it out to the outer crust with the back of a spoon. Top with the tomatoes arranging them around the pan ensuring the surface is covered.
7. Rest tart pan on a large baking sheet to prevent spills, and bake in the preheated oven for 20–25 minutes until the egg mixture is set and the crust is golden.
8. Remove from the oven, top with oregano leaves, and enjoy warm.